Abraham Lincoln’s Gingerbread Cake
Preheat the oven to 350 degrees.
Butter and flour well two 8 inch cake pans.
Combine honey and spices in a heavy saucepan and bring to a boil. Once it boils, remove from the heat and cool.
In a separate bowl, sift together the flour, baking powder and salt.
In large mixing bowl, cream the butter with the baking soda and sugar until it is light and fluffy.
Add the egg and molasses to the creamed butter and mix well.
Add in the cooled spiced honey mixture and stir gently.
Add flour mixture and buttermilk alternatively to the butter mixture beginning and ending with the flour until all is incorporated.
Pour the mixture into the prepared cake pans and bake for about 30 - 35 mins.
Once the cakes are cooked and completely cooled, turn them out and spread with the whipped cream.
Decorate with candied orange or lemon peel, chocolate shavings or a dusting of spices.
Serve immediately and keep any leftovers in the refrigerator tightly covered.
Ingredients
Directions
Preheat the oven to 350 degrees.
Butter and flour well two 8 inch cake pans.
Combine honey and spices in a heavy saucepan and bring to a boil. Once it boils, remove from the heat and cool.
In a separate bowl, sift together the flour, baking powder and salt.
In large mixing bowl, cream the butter with the baking soda and sugar until it is light and fluffy.
Add the egg and molasses to the creamed butter and mix well.
Add in the cooled spiced honey mixture and stir gently.
Add flour mixture and buttermilk alternatively to the butter mixture beginning and ending with the flour until all is incorporated.
Pour the mixture into the prepared cake pans and bake for about 30 - 35 mins.
Once the cakes are cooked and completely cooled, turn them out and spread with the whipped cream.
Decorate with candied orange or lemon peel, chocolate shavings or a dusting of spices.
Serve immediately and keep any leftovers in the refrigerator tightly covered.