RICH AND MOIST
That’s exactly what you get by adding whole wheat flour to your gingerbread cake! Truly THE BEST I’ve ever tasted.
We were in the mood for a seasonal treat so I Googled a recipe. Then I substituted 2 cups of whole wheat flour and combined it with 1 cup of white flour to equal the 3 cups that were originally called for. I’m not a huge baker but I’ve tried this same trick in carrot, apple, chocolate, and now gingerbread cake recipes, mixing an approximate combination of 30/70, white/whole wheat flour, and it always improves both the texture and taste. Even after being stored in the refrigerator, the whole wheat flour seems to help these type of cakes stay fresh and retain their moisture. The whole wheat flour also deepens the flavor and adds richness. Healthy too!
Tags: baking with whole wheat flour, using your food storage
December 11th, 2008 at 1:30 am
Happy birthday mom! love you!
December 11th, 2008 at 1:52 am
Thank you Rosie. I love you too!
December 12th, 2008 at 7:52 pm
I’ve been asked for the recipe so here are the details. Just Google: Black Sticky Gingerbread Recipe (from 101 cookbooks). The only change I made to the recipe is that the very last ingredient is supposed to be 1 packed Tablespoon of grated fresh ginger root. No way. I tossed in 1 tsp of ground ginger. That’s the way we roll. I also exchanged 2 cups of the white flour with wheat flour, but you already knew about that. The cinnamon cream is just regular whipping cream, with powdered sugar and vanilla, that has been spiked with cinnamon. This is a really nice touch when serving whipped cream with pumpkin pie.