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Article: Fall freshness takes the cake
- Article from:
- The Boston Globe (Boston, MA)
- Article date:
- October 31, 2007
- Author:
CopyrightCopyright 2007 The Boston Globe. Provided by ProQuest LLC. (Hide copyright information)
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JOY OF BAKING / WITH PUMPKIN
Gingerbread is unquestionably New England's favorite cake. When a
spice-fragrant gingerbread merges with a pumpkin-flavored pound
cake, something wonderful occurs. In this case, the deep ginger-
infused confection melds with the popular fall vegetable to produce
rich, mellow slices of cake.
To make it, beat unsalted butter with light brown sugar and a
little molasses, then add ground and crystallized ginger, cinnamon,
nutmeg, allspice, and toasted pecans for crunch and texture.
The bold chunks of crystallized ginger animate the crumb of the
cake in a way that the ground spice cannot. With its complex set of
flavors, a finish of confectioners' sugar seasoned with ...