Over the years I have become addicted to the fresh taste of ginger. Mind you, most of us associate the taste of ginger with the Christmas holidays, but I enjoy a ginger scone most any day of the year. Carmelized ginger is always a welcome addition to most any dessert.
As the holiday season approaches, I am besieged by calls for ginger snaps and other ginger specialties. Longing to try something new, I was delighted to come across a recipe from Erin Jeanne McDowell for Triple Ginger Skillet Cake in the New York Times.
This delightful recipe hits all the high notes and – better yet – is rather easy to prepare. The recipe calls for the skillet ginger cake to be served warm. I agree. While I wouldn’t recommend this recipe for someone on a diet, I think that everyone should be allowed to sin over the holidays. Perhaps the vanilla ice cream is a little over the top.
Triple Ginger Skillet Cake
- ½ cup/115 grams unsalted butter 1 stick, at room temperature, plus more for greasing pan
- ¾ cup/150 grams granulated sugar
- 1 cup/240 milliliters molasses not blackstrap
- 1 2-inch piece ginger, peeled
- 1 large egg
- 2 ½ cups/320 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon fine sea salt
- ¾ cup/180 milliliters whole milk
- ½ cup/70 grams diced crystallized ginger
- Turbinado sugar as needed, for finishing
- Powdered sugar as needed, for finishing
- Heat the oven to 325 degrees, and lightly grease a 12-inch oven-safe skillet with unsalted butter.
- In the bowl of an electric mixer fitted with the paddle attachment, cream the remaining butter and sugar until light and fluffy, 4 to 5 minutes. Add the molasses, and grate the ginger using a fine grater into the mixing bowl. Mix until well combined, scraping the bowl as necessary, 1 minute more. Add the egg and mix to incorporate, about 30 seconds more.
- In a medium bowl, whisk the flour, baking soda, ground ginger, cinnamon and salt to combine. Add half of the flour mixture to the mixer and mix on low speed to combine. Scrape the bowl well.
- Add the milk and mix to incorporate. Add the remaining flour mixture and mix until just incorporated. Using a rubber spatula, fold in the crystallized ginger by hand.
- Pour the batter into the prepared skillet, and spread into an even layer. Sprinkle the surface with turbinado sugar. Bake until a toothpick inserted into the center comes out clean, 45 to 50 minutes.
- Let cool for 12 to 15 minutes. Serve warm or at room temperature, garnished with powdered sugar.
Found below is a link to some other great holiday recipes that you may wish to consider: