With the mother in law coming to town I had to think fast. What could I make (dessert) that she would like and not be allergic to (that’s another story all together)? I came across a recipe for something called Gingerbread Pudding Cake and thought, with a few lot of adjustments, this could be it. But am I really going to make a cake from scratch?
What I came up with is quite simply what we like to call – food porn. Like porn, this cake isn’t necessarily the prettiest thing to look at. It’s easy. It’s kind of puffy in the middle and has a few cracks in its surface. It’s got somewhat sloppy nuts but with a little makeup (whipped cream) you can certainly take it out in public (even to meet mom). And, as you savor that first mouthful you’ll hear it scream with Fall flavors.
I would not say that this cake has a pudding consistency to it, although it is a very moist cake. It has a rich caramel sauce that oozes out of it when you first cut into it. (The cake needs to be warm for maximum caramel output.) The Fall flavors are inescapable: honey, cinnamon, nutmeg and ginger.
It pays off to exceed people’s expectations. Doing the unexpected, positive unexpected things, allows someone to see you in a different light. These seemingly little things do not go unnoticed. And in a case where you may be trying to get your significant others friends or family to see you in a more favorable light, little unexpected positive things can make all the difference in the world.
For the record…my mother in law hasn’t been able to stay out of the cake! I think she and Craig are going to have a brawl over who gets the last piece. Making a cake from scratch actually paid off this time.
- 1 1/4 Cups All Purpose Flour
- 3/4 Teaspoon Baking Soda
- 1/2 Teaspoon Five Spice Powder
- 1/4 Teaspoon Cinnamon
- 1/4 Teaspoon Nutmeg
- 1/8 Teaspoon Ginger
- 1/4 Teaspoon Salt
- 1/4 Cup Unsalted Butter
- 1/4 Cup Sugar
- 1 Egg
- 1/2 Cup Honey
- 1/2 Cup White Wine (a light wine like Pinot Grigio)
- 1/2 Cup Sliced Almonds
- 3/4 Cup Brown Sugar (packed)
- 1 1/2 Cups Water
- 5 Tablespoons Unsalted Butter (cut into pieces)
Preheat oven to 350 degrees Farenheit.
Butter and 8″x8″ glass baking dish.
Whisk flour, baking soda, five spice powder, cinnamon, nutmeg, ginger and salt in a medium bowl and set aside.
In a large bowl, beat 1/4 cup butter and 1/4 cup sugar until it is pale yellow in color. Add egg and beat thoroughly.
Combine honey and wine into a bowl and stir to completely combine.
Add flour and wine mixture to butter mixture alternating between the two and making sure that each is combined before adding the other.
Pour mixture into prepared baking dish.
Sprinkle sliced almonds evenly on top of mixture. Cover almonds evenly with brown sugar.
Melt 5 tablespoons of butter into 1 1/2 cups of water. Carefully pour onto top of brown sugar. (There will be a lot of liquid on top of the batter.)
Bake until toothpick inserted into center of cake comes out clean – approximately 45 minutes.
Let rest for 15-20 minutes and serve with whipped cream.