Not cookies, not syrup, not gingerbread infused flavor shot nonsense. I am talking real, dense, spiced so heavily it hurts, good ol’ fashioned gingerbread. Here is an adapted recipe that the kiddo and I made over Christmas. Enjoy!
3 cup gluten free flour blend
1/4 tsp salt
1 tsp baking soda
2 tsp ground cinnamon
1 tsp ground nutmeg
1/8th tsp ground cloves
1.5 Tbsp ground ginger (it was pretty spicy, feel free to decrease for a milder cake)
3/4 cup soft butter
1/2 cup sour cream
1 cup brown sugar
1/2 cup molasses
1/2 cup raisins
1 cup milk
Combine all the flour, salt, soda, cinnamon, nutmeg, cloves, and ginger.
Bring the 1 cup of milk to a boil and add the raisins to it to plump them. Let sit until cool and then puree the two together. The raisins will help add moisture to the cake and extend its shelf life.
Combine the butter, sour cream and brown sugar. Beat until sugar dissolves and is very smooth (not grainy). Add the egg and molasses. Add half the dry mix, then the milk mix, then the other half of the dry mix.
As this is gluten free flour we are using we can feel free to beat the crap out of this batter to ensure it is totally smooth. With regular wheat flour I would advise gentle folding at this point so as not to develop the gluten network which would affect the final texture of the baked cake. With gluten free flour we do not have to be concerned about that so go ahead and beat it up until smooth.
Prepare a 10″ bundt pan by spraying it with cooking oil and then coating it with gluten free flour. Pour in your batter and bake it in a 350*F oven for about an hour. Let cool 10 minutes in the pan before turning out onto a cooling rack.
I suggest whipping up a sauce for this cake. I would have like a cream cheese icing or a hard caramel sauce to balance out all that spice.
Have a great holiday season folks! May your new year be delicious!