Dark Molasses Ginger Cake with Brown Sugar Cream Cheese Icing

The change of seasons almost seems magical here in the midwest. The barren, almost monochromatic landscape is transformed into one so breathtakingly bucolic one momentarily forgets the biting cold and bleakness of winter. Walking under the canopies of trees with branches already weighted heavily with their leaves makes your heart race. Taking in nature's beauty can almost leave you feeling breathless, a kind of breathlessness bliss.

The warmth and humidity brought on by several days of rain here should not have had me craving the taste of the more autumnal spices of cinnamon, ginger and cloves, but I was. There is often a rhyme and reason to my seemingly eclectic cravings even when they may seem a little out of sync with seasons. The sources of inspiration for my food cravings come from books I might be reading or from the photographs of places I have traveled. And then sometimes they come from the recalling significant life events and celebrations. In this case the craving for the Dark Molasses Cake with Brown Sugar Cream Cheese Icing came from the reminiscence of a spring trip to Wales for the 'wedding in a castle' marriage of two very dear friends.

At this point you might be wondering how in the world a wedding in the English countryside prompted visions of and a craving for a gingerbread cake considering gingerbread is actually German in origin. Let's just say the connections I make to things can be a little unique, however, in this case there is an easy explanation. There is actually a historical connection between gingerbread and a town in England, Market Drayton, often referred to as the 'Home of Gingerbread'. So in my world gingerbread and England go together like tea and crumpets, like fish and chips, and yes, like fairytale weddings and castles.

My euphoria over the beauty of the Dark Molasses Ginger Cake with Brown Sugar Cream Cheese Icing had me hit the 'publish' button well before the blog posting was finished. And because I do not know how to revert back to draft, some of you will see this post in its very early form (yikes). In the spirit of the simplicity of the cake created by Edna Lewis and Scott Peacock, I will take the 'pictures tell a thousand words' approach and show some verbal restraint.

In a large bowl, the dry ingredients (cake flour, baking soda, baking powder, salt) are sifted together, spices whisked in. Butter is melted in a cup of boiling water then whisked into the flour mixture (the aroma of the spices is heavenly). Add in the lightly beaten eggs along with the molasses and the batter is done.

The batter is poured into a prepared eight (yes 8) inch cake pan, placed into a preheated 350 degree oven and baked for 40 to 50 minutes. (Adjust baking time if using a 9 inch cake pan.) When a toothpick inserted into the center of the cracked cake comes out free of raw batter the cake is done. Allow the cake to cool before unmolding, inverting, and placing on a platter or cake stand. Not only will the height of the cake change slightly if baked in a 9 inch cake pan, but there will be different (better if you like more icing) cake to icing ratio.

The Dark Molasses Ginger Cake is not only moist but it has a great depth of flavor. Sweetened whipped cream or a brown sugar cream cheese icing both compliment and balance the flavors in this cake.

Just as Mother Nature adorns its trees with flowers and fruit, the brown sugar cream cheese icing takes this cake from being the perfection of simplicity to the perfection of decadence. One worthy of being a birthday cake, wedding cake, or anniversary cake. The creaminess of the icing provides a great balance to the cakes deep molasses flavor.

Originally I was going to ice the cake with a plain cream cheese frosting, but then I came across a (love at first reading) recipe for a Brown Sugar Cream Cheese Icing. Maybe it was fate, but the ginger cake and this icing were destined to be a perfect union.

Depending on the occasion, you can ice the cake with either an offset spatula (for a more rustic, low-country kind of look) or with a pastry bag (for a more bakery finished look). Without icing, this cake is perfect for breakfast, for snacking. With icing the serving possibilities are endless. Plain or iced it is a show stopping beautiful, four season, delicious, simple country cake created by Edna Lewis and Scott Peacock. The short, yet very touching documentary giving you a glimpse of Edna's life and her friendship with Scott is a must watch. 

Recipe 
Dark Molasses Ginger Cake with Brown Sugar Cream Cheese Icing (cake inspired by the recipe created by Edna Lewis and Scott Peacock in "The Gift of Southern Cooking") 

Ingredients
Ginger Cake
1/2 cup (8 Tablespoons) unsalted butter
1 cup boiling water
2 cups cake flour
1/4 teaspoon baking soda
2 teaspoons baking powder
1/2 teaspoon ground ginger
1/2 teaspoon ground cloves
1 teaspoon Saigon cinnamon
1/2 teaspoon Kosher salt
2 large eggs, lightly beaten
1 1/2 cups (12 ounces) dark (robust) molasses
Serving suggestion if cake is not iced: Freshly sweetened whipped cream

Brown Sugar Icing
8 ounces cream cheese, softened
4 Tablespoons unsalted butter, room temperature
1 cup confectionary sugar, sifted
1/4 cup light brown sugar
1/4 teaspoon Saigon cinnamon
1/2 teaspoon vanilla
pinch of sea salt

Directions
Ginger Cake
1. Preheat oven to 350 degrees. Prepare an 8 inch cake pan lining with parchment paper.
2. Sift flour with baking soda and baking powder into a large bowl. Whisk in spices and salt.
3. Bring one cup of water to a boil. Add butter and stir until butter has melted. 
4. Whisk water/butter into flour mixture. Note: The batter will seize slightly when you combine the flour with the butter/water.
5. Add lightly beaten eggs and molasses whisking until well blended.
6. Pour batter into prepared pan and bake for 40 to 50 minutes (or until cake tester placed in center of cake comes out without any trace of raw batter). Note: Interior of cake will be moist.
7. Serve with freshly whipped cream.

Brown Sugar Icing
1. Using a hand mixer, beat butter and cream cheese together until smooth. 
2. Mix in brown sugar, vanilla, cinnamon, and sea salt until blended.
3. Beat in sifted confectionary sugar in two or three additions.