Gingerbread Comfort

There are basic snow shoveling techniques that we all learn.  Or perhaps we develop shoveling skills, as no one really teaches us to shovel.  T employs the quick scoop and dump, while I prefer the push and toss method.  Push and toss takes longer, and creates quite an appetite.   After you clean your driveway and sidewalks tonight, treat yourself to some gingerbread.

Gingerbread Cake

Makes 8 x 8 inch layer cake, or a dozen individual cakes baked in custard cups

1/2 cup butter
1/2 cup sugar
1 egg
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon cayenne
1/2 cup dark molasses
1/2 cup honey
1 cup hot water
2 tablespoons fresh grated ginger
Zest from two oranges

Melt butter; cool then beat well with sugar and egg. Batter will be dense and creamy.

Sift dry ingredients together. Combine wet ingredients. Add dry and wet ingredients alternately to the batter, beating until well blended after each addition.

Bake in greased pans until done, about 20-30 minutes (less time is needed for smaller cakes). Check with toothpick for doneness. Do not overcook.

Spread Lemon Cream Cheese filling between layers, and serve with whipped cream and warm lemon curd.

Lemon Cream Cheese Filling
4 ounces cream cheese
2 cups powdered sugar
zest from one lemon (preferably Meyer)
2+ tablespoons lemon juice
1 tablespoon butter

Bring all ingredients to room temperature. Beat until consistent and creamy texture.