In remembrance of that day that changed all our lives forever, especially the families of those nearly 3000 hard working and fun loving souls from 70 countries who were murdered on 9-11-01 by those who hate. It was the beginning of an ordinary day for me. I was headed to finish up last minute shopping for a trip to England on the 14th to attend a dear friend’s wedding and then off to Cornwall, England for a few days with the parents of the groom. As I was parking, I heard the shocking news! Shopping forgotten, I drove home to begin calling the members of my family some of whom were traveling on business. I’m thankful they were safe, but many families learned the worst as time passed.
Marla of Family Fresh Cooking has asked we “bloggers with a voice” come together and bake in remembrance of the 10 year anniversary of that tragic event. Our thoughts and prayers are with all who lost family members, so we bake in memory.
A moist spicy gingerbread redolent with citrus from the addition of orange marmalade. A lovely cake for dessert slathered with whipped cream or sliced thin and spread with butter or cream cheese for tea.
To ensure a moist cake, don’t over mix or over bake! A tester inserted in the center of the cake should contain a few crumbs.
1 cup orange marmalade
3/4 cup unsulphured molasses
1-1/4 sticks (5 ounces) unsalted butter
2 teaspoons peeled and finely chopped fresh ginger
3-1/2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground ginger
1-1/2 teaspoons ground cinnamon
1/4 teaspoon allspice
2/3 cup sugar
Whipped cream and chopped crystallized ginger, for serving
In a small saucepan over low heat, melt together the orange marmalade, molasses and butter. Remove from heat and let cool to room temperature. Stir in finely chopped fresh ginger.
Preheat oven to 350° F. Grease a 10 cup bundt or ring cake pan. Alternately, use smaller bundt cake pans or cupcake pans..
In a medium bowl, whisk together flour, baking powder, baking soda, salt and spices. In another larger bowl, whisk together the sugar and the eggs. Stir in the cooled marmalade mixture. Add the dry ingredients and stir until just combined. Pour the batter into the prepared pans. Bake about 40 minutes for large bundt pan, 20-25 minutes for smaller bundt pans or about 15 minutes for cupcakes. Cool cakes on a rack for 10 minutes. Turn the cake out on a rack and cool completely before cutting. The cake can be baked two days ahead, wrapped tightly and stored at room temperature. Slice and serve with the whipped cream and chopped or thinly sliced crystallized ginger. Adapted from Cooking for the Weekend by the late Michael McLaughlin.
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