Gingery Gingerbread with Orange Sauce

Disclosure: This is a sponsored post.

 

 

 

Have you started your holiday baking yet? I usually don't make too many holiday goodies until Christmas week. It's been exceptionally cold here these past few weeks, along with massive amounts of snow and ice getting dumped into our area, I haven't ventured outside much lately. When it's too nasty to be out of the house, I turn those into my baking days. I wanted to make some cookies this week and toyed with the idea of trying gingerbread again, but the last few times I made those cookies were massive failures. But I thought I'd check out Golden Blossom Honey's recipes to see if they had a fool-proof recipe for gingerbread cookies. While I didn't find what I was looking for then, I did spot this Gingery Gingerbread with Orange Sauce recipe that piqued my curiosity. 

 

 

Honestly, after looking at the ingredients, I knew this was going to be a hit or miss recipe for me. I love me some gingerbread cookies, but ginger, even candied, is not something that I'd willingly eat on it's own. I really only use ginger in my stir-fry, and even then, sparingly. So, I was a bit nervous when this called for chopped crystalized ginger to go into the cake batter. I thought I'd be biting into chunks of it. But my fears were unfounded because after the cake was done, I realized that the crystalized ginger dissolves into the batter as it bakes and distributes the flavor subtly and evenly. The finished result was a moist, delicious gingerbread cake that rivaled the flavor of its cookie counterpart. Not overpowering, but enough to make you think you're eating the cookie in cake form. It's warm, sweet, and inviting. Such a fabulous dessert for the Christmas holiday. The orange sauce compliments the cake beautifully, and the final touch of the whipped cream ties all of the flavors together perfectly. I am so glad that I found and tried this recipe over the actual gingerbread cookies I had originally planned on making. This was way less messy and even more enjoyable to bake over the cookies, imo. You can garnish with some cute little gingerbread men. I found these holiday edition mini cookies from Pepperidge Farms at my local grocers that helped with the decoration of my cake. But those are optional. I just thought they'd make a fun addition to my desserts this season when I spotted them recently. If you're looking to do things a little different this year, I'd definitely recommend skipping the gingerbread cookies and making this Gingery Gingerbread cake instead. 

 

Ingredients

1 1/2 cups flour

1 teaspoon baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon salt

1/2 teaspoon white pepper

1 stick margarine, softened

1/4 cup GOLDEN BLOSSOM HONEY

1/2 cup brown sugar, packed

2 eggs

2/3 cup buttermilk

1/4 cup crystallized ginger, chopped

1/2 cup whipped cream

Orange Sauce:

1 cup orange juice

6 tablespoons GOLDEN BLOSSOM HONEY

1 cinnamon stick

3 tablespoons crystallized ginger, chopped

3 large oranges, peeled and sectioned

CLICK HERE FOR FULL RECIPE 

 

 

 

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What holiday desserts will you be baking this year?