"I would maintain that thanks are the highest form of thought, and that gratitude is happiness doubled by wonder." ~ Gilbert K. Chesterton
NOTE: I spend my Wednesdays Unplugged from appointments. It's my day to stay home, enjoy cooking and welcome our kids and grandkids for dinner in the evening. We end our meal with quotes from the Norwegian 'Quote Cup' passed on to me from my grandmother. I share a quote and a recipe here each week, and sometimes some photos of family fun. I love trying new recipes…and love getting recipes you would like to share!
We celebrated our family Thanksgiving last Wednesday night after closing on the sale of our daughter's home for the last 11 years. We wrote down things we are thankful for on links to make a paper chain that will be with us through Christmas, and my funny husband found a butter turkey that brought lots of smiles. We had planned to head up to to Bark Point on the south shore of Lake Superior for the Thanksgiving weekend but alas, I wasn't feeling well so we stayed home. Right now I am thankful for antibiotics I got last night…
1 tablespoon unsaled butter, melted- 1 1/2 cup flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon kosher salt
- 1/2 cup fresh ginger, peeled and chopped into small pieces
- 3/4 cup plus 2 tablespoons hot water
- 3/4 cup sugar
- 2/3 cup vegetable oil, such as safflower or sunflower
- 3/4 cup blackstrap molasses
- 2 eggs
- Pomegranate seeds and freshly whipped cream for serving
Preheat oven to 325 degress. Brush bottoms and sides of 2 (8-inch) springform pans or 2 (5×9-inch) loaf pans with melted butter. Refrigerate pans.
In a medium bowl, whisk together flour, baking soda, cinnamon, cloves, black pepper and salt… reserve.
Place ginger in a blender and cover with just enough of the hot water to process. Puree until smooth. Pour pureed ginger into a bowl of a standing mixer fitted with a whisk attachement. Pour remaining hot water into blender to disloge any remaining ginger, then pour water-ginger mixture into bowl.
Add sugar, vegetable oil and molasses to ginger mixture and whisk at medium speed until thoroughly combined. Turn off mixer, add flour mixture and whisk on low speed until all ingredients are moistened. Increase speed to high and beat until batter is smooth, about 1 minute. Reduce speed to medium and add eggs 1 at a time, beating well after each addition.
Place prepared pans on a rimmed baking sheet. Pour batter into pans (batter will be very thin), diving batter evenly between pans. Bake until a cake tester comes out clean or cakes spring back at the center when lightly touched, about 45-60 minutes. Remove from oven and cool pans on a wire rack (about 20 minutes for loaf pans). Invert cakes onto racks, turn right-side up and let cool.
Serve warm or at room temperature.
Sharlene Hensrud, RE/MAX Results - Email – Realtor Who Cooks
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