Mustard Gingerbread

Name: Mustard Gingerbread
Yield: Yield: 2 cakes, 8 × 4 inches (20 × 10 cm) each
Ingredients: 4 teaspoons (8 g) dry mustard powder; ½ teaspoon (1 g) ground cloves; 4 ounces (115 g) Chopped pecans; 1½ cups (360 ml) pumpkin puree; 1 teaspoon (1.5 g) ground cinnamon; 8 eggs, at room temperature; 1 pound (455 g) granulated sugar; 8 ounces (225 g) unsalted butter, at room temperature; Melted unsalted butter; 1 pound (455 g) bread flour; 1 tablespoon (6 g) ground ginger; 2 teaspoons (8 g) baking soda; 2 teaspoons (10 g) salt; 2 teaspoons (8 g) baking powder

Preparation info

Yield:
2
cakes, 8 × 4 inches each

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

Melted unsalted butter
8 ounces (225 g) unsalted butter, at room temperature
1

Dessert
Cake
Vegetarian

Method

Coat the inside of 2 loaf pans, approximately 8 × 4 inches (20 × 10 cm), with melted butter. Set aside.
Cream the soft butter and granulated sugar together until light and fluffy. Add the eggs and mix to combine.
Sift together the flour, baking soda, baking powder, salt, and spices. Add half of the dry ingredients to the creamed butter mixture. Mix in