Saturday, August 1, 2015

Bon Appetit Desserts: Double-Ginger Gingerbread with Orange-Ginger Sauce

This recipe makes me yearn for the fall. Such warm and lovely flavors in this cake. The orange-ginger sauce adds an extra element that is wundebar (wonderful)! 

This recipe calls for crystallized ginger. If you live in California, it will be hard to find, because there was a recall due to LEAD being in the product. Many sources vowed not to sell the product again, as part of a suit that was brought against them. However, some companies never responded to the suit, so their product could still be out there. Don't buy it at Target or Trader Joe's. I got mine at a health food store, so there really is no telling if it contains lead or not. I am hoping that it doesn't. All other ingredients should be easy to locate.

Photo by: Tiffiny Hargrave

Double-Ginger Gingerbread with Orange-Ginger Sauce

1-1/2          cups unbleached all purpose flour

1                teaspoon baking soda

1                teaspoon ground ginger

1                teaspoon ground cinnamon

1/2             teaspoon salt

1/2             teaspoon freshly ground black pepper

1/2             cup (1 stick) unsalted butter, room temperature

1/2             cup (packed) dark brown sugar

2                large eggs

1/4             cup robust-flavored (dark) molasses

2/3             cup buttermilk

1/4             cup chopped crystallized ginger

1/2             cup chilled heavy whipping cream, whipped to soft peaks

                  Orange-Ginger Sauce (see recipe)

Preheat over to 325ºF. Butter 8x8x2-inch metal baking pan; dust with flour. Sift flour, baking soda, ground ginger, cinnamon, salt, and pepper into small bowl. Using electric mixer, beat butter in large bowl until light and fluffy. Add sugar and beat until fluffy. Add eggs 1 at a time, beating well after each addition. Mix in molasses. Mix in half of dry ingredients, then buttermilk, then remaining dry ingredients. Fold in crystallized ginger.

Transfer batter to prepared pan. Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake slightly in pan on rack.

DO AHEAD: Can be made 6 hours ahead. Cool completely. COver with foil and rewarm in 375ºF oven 10 to 15 minutes.

Cut warm cake into squares and place on plates. Top with whipped cream and Orange-Ginger Sauce and serve.

Orange-Ginger Sauce

3                large oranges

1                cup (about) fresh orange juice **I used 5 juice oranges**

6                Tablespoons sugar

1                cinnamon stick

3                Tablespoons chopped crystallized ginger

Using small sharp knife, cut off peel and white pith from oranges. Working over small bowl, cut between membranes or oranges, releasing segments. Transfer segments to medium bowl. Pour accumulated orange juice into measuring cup. Add enough orange juice to measure 1 cup plus 2 tablespoons. Transfer juice to medium saucepan. Add sugar and cinnamon. Cook over low heat, stirring until sugar dissolves. Increase heat and simmer until juice mixture is syrupy and reduced to 6 tablespoons, about 12 minutes. Pour over oranges. Add ginger. Cool.

DO AHEAD: Can be made 1 day ahead. Cover and refrigerate.


  1. So happy to finally find this recipe again! Made it years ago from the BA magazine and many times in the years after but then lost it. Almost impossible to find until Tiff's Snippets. Thanks! So delicious for an Autumn menu.

    1. I'm so glad that you found it, enjoy this delightful treat! You are right, it is great for an autumn menu!