HOMEMADE GINGERBREAD WITH APRICOT GINGER GLAZE

We love to serve this dark and rich cake during the holiday season, although it’s good any time of the year. Just something about the combination of spices that brings to mind smoke wafting from chimneys and winter frost covering the early morning countryside.

Ingredients

Serves 6-8.

Gingerbread Cake:

1½ cups sifted all-purpose flour
½ cup sugar
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon sea salt or kosher salt
1 teaspoon ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground allspice
¼ teaspoon freshly grated nutmeg
¼ cup solid vegetable shortening, melted
¼ cup molasses
½ cup buttermilk
1 egg, well beaten
Apricot Ginger Glaze, see recipe below
Sweetened whipped cream

Apricot Ginger Glaze:

1 (10-ounce) jar Fredericksburg Farms Apricot Ginger Preserves
⅓ cup dark rum

Instructions

Gingerbread Cake:

Preheat oven to 350 degrees. Butter and flour bottom and sides of an 8-inch springform pan. Line the bottom with parchment paper; butter and flour the parchment, tapping out all excess flour. Set pan aside.

In bowl of electric mixer, combine the flour, sugar, baking soda, baking powder and all of the spices. In a second bowl combine the melted shortening, molasses, buttermilk, and egg; whisk until well blended. Add the shortening mixture to the flour and spice mixture. Beat at medium speed in electric mixer just until batter is smooth and creamy. Stop to scrape down side of bowl once or twice. Turn batter out into prepared cake pan and bake in preheated oven for about 30-35 minutes, or until cake springs back when pressed lightly in the middle. While cake is still hot, using a metal skewer, poke holes over the cake and drizzle the Apricot Ginger Glaze all over the top. 

Cool in pan for 10 minutes, then remove side of pan and slide cake onto a serving platter, glazed side up. Cool completely before cutting into wedges to serve. Top each wedge with a generous dollop of the sweetened whipped cream.

Apricot Ginger Glaze:

Combine Apricot Ginger Preserves and rum in a small saucepan over medium heat. Cook, stirring often, until preserves have melted and mixture is thick. Strain through a fine strainer, pressing down on the solids from the preserves to extract all liquid. Discard solids, or save them for topping a biscuit later. Pour over cake.