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Friday, May 20, 2016

Marmalade Gingerbread Loaf


     It finally happened!  I made a cake for The Cake Slice Bakers that was just... meh.  I mean, it was bound to happen eventually, right?  The worst part is that it is probably mostly my own darn fault.  But such is life.  I was REALLY tempted to make one of the other cakes, or even make this one again so I could give you a more glowing review today.  Then I got busy with Jax's Pirate Party and just life in general and I decided that in real life not everything knocks your socks off anyway and it is ok to post that I didn't love something every once in a while.


   I would almost go so far as to call this a failure, but every last crumb was eaten.  We were heading to my father-in-law's for dinner and I was the dessert committee (funny how that happens, I have no idea why I am usually on desserts?!)  Anyway, I have been wanting a good excuse to make a ding dong cake from the family cookbook for a while now.  So, I knew this would be the perfect chance.  However, my father-in-law doesn't really like chocolate all that much.

Maybe he's not human?!

Who knows?!  All I know, is it means more chocolate for me, so I won't complain.

    What he does like is spiced desserts.  Pumpkin rolls with cream cheese filling?  All about them!  Gingerbread?  He loves it!  So when I remembered there was a gingerbread loaf in the choices for this month's bake, I knew I had to make it.  This orange and honey loaf gets some of it's flavor from marmalade.  I had a jar in the fridge from some marinated oranges I made for Easter, and I honestly wasn't sure what to do with the rest of it.  It seemed like a perfect answer to all of my problems.


   The idea sounded delicious, and really it wasn't bad.  My loaf was a bit dry and a tad overbrowned.  This was probably completely my own doing.  Maida suggested if the loaf browned too quickly you should tent it with foil.  I completely forgot about that tidbit as I ran around the kitchen getting the other cake finished.  It was also a bit overcooked, which is not something I normally have to worry about either.  My oven tends to run a bit cool, so I normally end up baking to the longer end of a suggested window (or even a couple of minutes more) in order to bake something through.  So I was a bit surprised that this one was overdone without any delay in removing it from the oven.

   I could tell by looking at it that it was going to need a little help.  So, I caramlized a little orange juice and honey, poked a few holes in the top of the loaf and drizzled it over.  I crossed my fingers and hoped for the best.  My father-in-law volunteered to keep whatever we didn't want to take home, so it certainly wasn't bad.  It just wasn't great and at this stage in the game I am sort of expecting great.

Spoiled brat, that's me!

    Anyway, I still love the idea of a orange and honey flavored gingerbread and I really like the milder nature of this loaf.  It is a nice change from the darker molasses gingerbreads I am used to.  Maybe next time!

Marmalade Gingerbread Loaf
from Maida Heatter's Cakes 
Makes 1 9" loaf

Ingredients:

2 cups sifted flour
1/2 tsp salt
1 tsp baking soda
1 tsp ginger
1/2 tsp nutmeg
zest of one orange (Maida used the zest of 2 large lemons)
1 T rum
1/2 cup butter, softened
1/2 cup honey
1 cup sweet orange marmalade
2 eggs


My "fix-it" orange glaze that would be great even if it doesn't need fixing:

juice from 1 orange
2 T honey
1 T sugar
1 T butter
  1. Preheat oven to 350 F and grease a 9x5" loaf pan.
  2. Sift together dry ingredients and set aside.
  3. In a small bowl, mix together zest and rum and set aside.
  4. Cream your butter until smooth.  Add honey and marmalade, beating until combined. 
  5. Mix in half of the dry ingredients.  Then add eggs, one at a time, mixing after each addition.
  6. Add remainder of the dry ingredients and stir until just combined.
  7. Fold in rum and zest.
  8. Pour into prepared loaf pan.
  9. Bake for 1 hour or until a cake tester comes out clean.  Be sure to start checking loaf about half way through to make sure it isn't over browning.  Don't make my mistakes!
  10. Cool in pan for about 10 minutes then turn out and cool completely on a wire rack.
  11. For optional glaze:  In a saucepan over medium heat, mix together orange juice, honey and sugar.  Allow to cook without stirring until it begins to take on a slightly darker amber color. Remove from heat and stir in butter. Using a toothpick, poke a few holes over the top of your loaf.  Slowly drizzle hot glaze over loaf.
And now to see what the other bakers made!


18 comments:

  1. Hi Carlee, I decided to go the mini-size way (again) because I was afraid of burnt bottoms or worst still all over. 30 mins bake time for my mini version was perfect! Well, as you said, every last crumb was eaten... so it was just you who did not like it (cos you are queen of desserts!). I do think your orange juice and honey drizzle was a great idea. I almost made a chocolate sauce for the same purpose!

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    1. Oooh, a chocolate sauce would have been great too! Your version looks perfect. I'd like to try it again sometime and adjust the cooking time and temp a bit and see if it goes better.

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  2. I love the idea here, too - I think it has a ton of potential!

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    1. Me too. I'm still tempted to try it again.

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  3. Looks like a beautiful loaf, but I guess we all hit that recipe that just doesn't do it for us. Sorry that this was yours. Guess if I make this I'll have to watch my oven like a hawk, too. Bet both desserts were consumed with joy...and you KNOW that being a great baker is why you get tapped for desserts for family dinners.

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    1. I still think it was mostly my own fault for not watching it closer, but it was still worthy of eating. It is fun to be asked to bring desserts. It gives me an excuse to bake more!

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  4. Don't you just hate being disappointed with a cake... but I'm sure it couldn't have been too bad if it was all eaten. It sounds so promising!

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    1. It doesn't help that I had such high expectations going into it. Next time I need to be a bit less distracted!

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  5. I've got this in the oven Carlee and mine has browned quite a bit before I've put some foil on top, I'm looking forward to trying it though :)

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    1. I am sure it will be great! After seeing Emily's I am completely convince the problem lies with me and not the recipe!

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  6. Ah I hate being disappointed by a cake! I love your solution to help it along - that glaze sounds delicious. I hope next month gives you better results!

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    1. They can't all be my favorite! I am sure the next one will be lovely!

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  7. We bake we learn! Bakes don't always turn out like planned! Mine last month baked up beautifully and smelled incredible, it collapsed after it cooled it collapsed, the flavor was still delicious, just a little dense.
    I'm glad you were able to save it at the end. Glazes make things more delicious!

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    1. They can't all be perfect! That is part of what makes it fun ;-)

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  8. I think your father in law has a broken tastebud if he doesn't like chocolate! I have a daughter who doesn't like chocolate. I'd say she must have been switched at birth, but she looks too much like me for that to be the case. She says it's because I ate too much chocolate when I was pregnant. Is there such a thing. I'm sorry your cake wasn't your favorite. I know what you mean. The one I made last month wasn't a huge hit either. I guess you can't like all the cakes. Kathleen @ Fearlessly Creative Mammas

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    1. I think there has to be something wrong with his tastebuds too! There is no such thing as too much chocolate, so it has to be something else! They can't all be the best ever... unfortunately!

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  9. Mine was overdone a tad too Carlee.. I think I have to really going with my own instincts and ignore Maida's timings because hers seem to be all over the shop it feels! I am so glad you were able to pull it back too.. honey and orange syrup! Yes please! Hazel x

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    1. I think I might have to learn your lesson and slow down a bit too! Luckily a nice glaze can bring something back from the edge easily enough!

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