The Best Gingerbread, with Grapefruit Sauce

Name: The Best Gingerbread, with Grapefruit Sauce
Yield: Makes 1 (9-inch) square cake; serves 6
Ingredients: 2 tablespoons unsalted butter; Pinch of pure kosher salt; 2 tablespoons cornstarch; 1 teaspoon ground ginger; ½ teaspoon ground cinnamon; ½ teaspoon ground cloves; ½ cup (1 stick) unsalted butter, at room temperature; 2½ cups (11.25 ounces/310 g) all-purpose flour; 1½ teaspoons baking soda; 2 teaspoons dry mustard powder; 1 (4-ounce) jar Preserved Ginger, finely chopped, with syrup; or ½ cup minced crystallized ginger; 1 (4-ounce) jar Preserved Ginger, finely chopped, with syrup; or ½ cup minced crystallized ginger; 1 cup hot water; 4 small or 3 large grapefruits; ⅓ cup sugar; 1 large egg, at room temperature; 1 cup molasses; 1 (4-ounce) jar Preserved Ginger, finely chopped, with syrup; or ½ cup minced crystallized ginger

Preparation info

Makes 1 9 inch ) cake; serves
6

Difficulty
Easy

Appears in

Canning for a New Generation by Liana Krissoff

By Liana Krissoff

Published 2010

About

This cake is perfectly delightful with ginger in just one form. It becomes really special, though, when you can taste not only the sharp bite of ground dried ginger but also chewy nuggets of the milder candied ginger.

Ingredients

For the cake

2½ cups (11.25 ounces/310 g) all-purpose flour
1½

Preserve
Cake
Vegetarian
Easter
Spring

Method

Make the cake: Preheat the oven to 350°F. Generously butter a 9-inch square baking pan.

Sift the flour, baking soda, mustard powder, ground ginger, cinnamon, and cloves together into a medium bowl.

Using an electric mixer, in a large bowl, cream the butter