Recipe: Gingerbread with Brandied Plums
Page: 262
Date Cooked: March 23, 2013
This is the last dessert recipe for this project. The recipe itself sounds perfect for a cold night; perhaps even something during the holidays. Well, winter isn't over here in Central PA and this dessert seemed to be exactly what I wanted.
I buttered and floured a 9-x-5-x-3 inch loaf pan. I toasted the walnuts and macadamia nuts, let them cool, and then coarsely chopped the nuts.
I sifted the baking soda, salt, cinnamon, nutmeg, and cloves. In another large bowl, I beat the eggs, sugar, melted butter, grated ginger, molasses, honey, rum, almond extract, and water. I added the flour mixture to the wet ingredients and finally folded in the nuts.
I poured the batter into the loaf pan and baked until a skewer came out clean.
In the meantime, I halved, pitted, and sliced the plums. I placed them in a saucepan with butter, sugar, and grappa. I also beat the heavy cream along with a splash of rum until soft peaks formed.
Once the gingerbread was done and cooled, I sliced it into sliced. I placed a slice on the plate and topped it with the plum mixture and whipped cream.
This was delicious! The gingerbread was delicious - moist and perfectly spiced. I also loved the addition of the walnuts and macadamia nuts. It had a bit of a banana bread texture, which I enjoyed. The brandied plums provided the perfect amount of acidity. Finally, the whipped cream provided a little fat. Overall, a simple dessert with a great pay-off.
Page: 262
Date Cooked: March 23, 2013
This is the last dessert recipe for this project. The recipe itself sounds perfect for a cold night; perhaps even something during the holidays. Well, winter isn't over here in Central PA and this dessert seemed to be exactly what I wanted.
 |
| Ingredients: Walnuts, macadamia nuts, unsalted butter, all-purpose flour, baking soda, salt, cinnamon, nutmeg, cloves, eggs, sugar, ginger, molasses, honey, dark rum, almond extract, plums, grappa, and heavy cream |
I buttered and floured a 9-x-5-x-3 inch loaf pan. I toasted the walnuts and macadamia nuts, let them cool, and then coarsely chopped the nuts.
 |
| Toasted and chopped nuts |
I sifted the baking soda, salt, cinnamon, nutmeg, and cloves. In another large bowl, I beat the eggs, sugar, melted butter, grated ginger, molasses, honey, rum, almond extract, and water. I added the flour mixture to the wet ingredients and finally folded in the nuts.
 |
| Left: Sifted flour mixture Right: Preparing the gingerbread batter |
I poured the batter into the loaf pan and baked until a skewer came out clean.
 |
| Gingerbread batter in loaf pan |
In the meantime, I halved, pitted, and sliced the plums. I placed them in a saucepan with butter, sugar, and grappa. I also beat the heavy cream along with a splash of rum until soft peaks formed.
 |
| Left: Brandied plums Right: Whipped cream |
Once the gingerbread was done and cooled, I sliced it into sliced. I placed a slice on the plate and topped it with the plum mixture and whipped cream.
 |
| Gingerbread with Brandied Plums |
This was delicious! The gingerbread was delicious - moist and perfectly spiced. I also loved the addition of the walnuts and macadamia nuts. It had a bit of a banana bread texture, which I enjoyed. The brandied plums provided the perfect amount of acidity. Finally, the whipped cream provided a little fat. Overall, a simple dessert with a great pay-off.
Enjoy!
