*It’s my Emma’s birthday today!!! Happy 16th to my beautiful daughter. I love her guts!! We’re having Chocolate Cheesecake tonight for Em’s birthday. You’ll see that soon:)
Tis the season! I it upon us, and I have mixed feelings. Thanksgiving is my absolute favorite holiday ever. It has all the festive feel of “The Holidays”, but without the pressure of gifts, and such! I think we should have Thanksgiving and then Thanksgiving again in Dec. Who’s with me on this? Maybe we should write a letter to the President or the Prophet or something. I don’t need anything or want for anything. I just want to be grateful for my Savior, and think about his birth and look at twinkly lights. AND eat Gingerbread!
I love Gingerbread if you haven’t noticed. Gingerbread waffles, Gingersnap Fruit Pizza, Gingersnaps. I could eat this stuff all the time. This recipe is adapted from the Gingerbread served at the Lion House in Salt Lake City, but I’ve changed it a bit, and baked it in a Bundt pan. I love Bundt cakes! They’re cute, they slice up perfectly, and they feed a crowd. Notice from the picture above my trusty, scratched Bundt pan. I stole it from my mom. I’ll bet it was a wedding gift she received 42 years ago. But it’s good! It’s ugly, green, and scratched, and one of my prized kitchen gadgets. I’d probably grab it right after I grabbed Jane if my house was on fire:) I’ve found others of these scratched Bundts for sis-in-laws a few times at the DI. Love them! (Bundts and sis-inlaws.)
So enjoy a slice of the Holiday Season or Thanksgiving #2. You’re house will smell amazing, and it will put you in the holiday mood.
I LOVE your blog! Wondering with this recipe if you sift the flour before or after you measure… thanks tonz! I can’t wait to make this gingerbread!
Jan I love you! Thanks for the compliment:) About the flour. I am a very lazy baker. I was taught correctly in 4H to sift all flour, and level with a knife, but I don’t do that. I just usually fluff the flour up with my measuring cup and scoop the flour in. One warning though. The batter seems super thin when the water is added in, but it turns out perfect:) Good luck and let me know how it turns out. Oh and sliced bananas with this cake and the cream is my absolute favorite:)
Jan I love you! Thanks for the compliment:) About the flour. I am a very lazy baker. I was taught correctly in 4H to sift all flour, and level with a knife, but I don’t do that. I just usually fluff the flour up with my measuring cup and scoop the flour in. One warning though. The batter seems super thin when the water is added in, but it turns out perfect:) Good luck and let me know how it turns out. Oh and sliced bananas with this cake and the cream is my absolute favorite:)
I love gingerbread and I love things cooked in Bundt pans so I am going to try this out tomorrow. Your photos are absolutely stunning. Please tell me a recipe book is coming out soon. . . ?
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Okay Lisa, as I was looking at your blog as I do frequently (because I love you, your food, your recipes, your stories etc.) Doug who was sitting at the neighboring computer looked over and said, “Oh, Jen you’ve got to make that for me tomorrow!” Soooo, on this rainy, cloudy, chilly tuesday (because I love Doug so much and know this will make his whole day) I am going to make this gingerbread. It’s going to make my day as well since I love gingerbread, buttermilk syrup, cream and bananas. You are the BEST!! Thanks for always sharing!
Had to report… I finally had a chance to make this cake. Divine! I agree with Emily… I hope there will be a recipe book soon!