Mmmmm. I'm pretty sure the mo' is for more, not molasses.
Luisa, aka Wednesday Chef, plucks recipes from the depths of a cookbook or the back page of a newspaper and brings them to life with photos, prose, and the voice of good taste.
If you like to be in the kitchen, and you haven't checked out Luisa's blog, get on over there. Not only must she be a phenomenal baker and cook, she is a gifted blogger, one who celebrates the quiet joys of the kitchen with her words and pictures. This lady can make you crave things... beautiful, bountiful cakes, spicy winter soups, simply made dinners with sumptuous ingredients.
The Dark Molasses Ginger Cake is my third Wednesday Chef-chosen recipe. Previously, I've tried Melissa Clark's Roasted Broccoli & Shrimp and - twice - the rich, homestyle Yogurt-Rubbed Chicken with Roasted Red Peppers, courtesy Liz Pearson.
Luisa always notes where the recipes come from, and often includes some family or friend anecdote. In the case of today's gingerbread cake, it's a recipe from Edna Lewis, renowned for keeping old-fashioned Southern cooking alive.
Now, I didn't have a cake pan (still getting set up!) so I used an 8X8 glass Pyrex - and I'm about to test the results. Here's a photo :
I've made a pot of tea and squirted out some whip-in-a-can (since we don't have an electric mixer yet, no chance of freshly whipped cream). I'll ask Jody for the verdict: "Yummy!"
1 comment:
Thank you so much for all of your kind words! I'm glad you liked this cake as much as I did.
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