And it's old fashioned because the recipe literally dates to the 1850s. Sarah Gonzalez, who wrote the new cookbook Baking With the Bread Lady, stopped by Tonia's Kitchen with her grandmother's recipe for Gingerbread Loaf, updated with a mascarpone buttercream icing. This recipe really does stand the test of time, with a texture you might find in soft serve ice cream. Sarah tells Tonia that if you want the early taste of Christmas in your home, look no further that this delicious sheet-cake like dessert. It's perfect for holiday parties, or just snacking!
Cake
1/2 cup (1 stick) butter, softened
1/2 cup white sugar
1 large egg
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon kosher salt
1 cup molasses
1 cup buttermilk
Mascarpone Buttercream
10 tablespoons salted butter, softened
8 ounces mascarpone, softened
4 cups powdered sugar, sifted
1 tablespoon vanilla extract
For the cake: Preheat oven to 350 degrees. Line a 9 x 9-inch pan with parchment paper, and grease with nonstick spray.
In the bowl of an electric mixer cream together butter and sugar. Beat until light and fluffy, approximately 5 minutes. Add egg and vanilla. Beat until fluffy.
In a separate bowl whisk together flour, baking soda, cinnamon, ginger, cloves, allspice, and salt.
In another bowl whisk together molasses and buttermilk.
Add flour and buttermilk mixture to mixer in three parts, alternating between the two and mixing well after each addition. Pour into prepared pan and smooth top. Bake for 45 minutes, or until a toothpick comes out clean.
Allow to cool for 30 minutes in the pan, then move to a cooling rack to cool completely.
Prepare the mascarpone buttercream (recipe follows), and spread over completely cooled cake.
Lightly dust cake with cinnamon or other preferred spice and serve.
Mascarpone Buttercream Frosting: Cream together butter and mascarpone in the bowl of an electric mixer fitted with the paddle attachment, occasionally scraping down the sides to ensure even mixing.
Add powdered sugar 1 cup at a time, mixing on low and then whipping on high.
Add vanilla and give a final whip. Don’t overmix, as it will cause the frosting to separate.
