Plummy

I'm a cluttered state of winter emotions right now. I don't feel like decorating for Christmas or getting particularly festive. But as my Oma wisely used to say, "Appetit kommt beim essen."

Appetite comes with eating.

Christmas spirit comes with Christmas baking.

So I made sugarplum gingerbread cake, from a recipe in a recent New York Times Magazine. Normally, I don't view stewed prunes as a positive, but in this case it inspired visions of the Nutcracker Suite. They were mixed into a molasses-y rich batter with all the spices one desires for such a cake: ginger, cinnamon and cloves. And one odd-ball ingredient: spelt flour.

I always get a thrill when I turn cakes out of this Bundt pan. Isn't it pretty? Each piece is like a mini mountain range.

One thing I learned recently in Salt, Fat, Acid, Heat is to look for cake recipes that call for oil, rather than butter, if you want a moist cake that lets the flavors shine through. This recipe is a perfect example of how that works. I used grapeseed oil, and now we're on day 3 and this cake is still tender and only just a slight bit dried out around the edges. I think the prunes help, too.  

While the Christmas decorations are still, at the moment, stashed away in the storage closet, I am starting to think that maybe it's time to get some eggnog for the fridge. It's a process.

Sugarplum Gingerbread Cake
Adapted slightly from New York Times Magazine, which was adapted from Genevieve Ka

1 c. (184 grams) pitted prunes, quartered
2/3 c. molasses
1/2 tsp. baking soda
Butter/spray for pan
1 c. (137 grams) spelt flour
3/4 c. (108 grams) all-purpose flour
1 1/2 tsp. baking powder
1 heaping T. ground ginger
1 tsp. ground cinnamon
1/4 tsp. ground cloves
1/2 tsp. table salt
3 large eggs, at room temp.
1 c. (215 grams) packed dark-brown sugar
1/4 c. grapeseed or other neutral oil, like canola
2 tsp. cocoa powder (optional - I didn't use)

Put the pitted prunes and 1 1/2 c. water in a small saucepan, bring to a boil then reduce heat to a simmer. Cook for about 5 minutes, or until the prunes start to break down. Remove from heat and stir in the molasses and baking soda (note: not powder). It will foam up a bit and it's kind of exciting. Set it aside.

Set your oven rack to the center position and preheat to 350. Generously butter and flour your bundt pan of choice, then place it on a baking sheet.

In a small bowl, whisk the flours, baking powder (note: not soda), spices and salt - set aside.

In the bowl of your electric mixer fitted with the paddle attachment, beat the eggs and brown sugar on medium speed until the mixture has turned thick and slightly pale - about 3-4 minutes. With the machine on, pour in the oil in a slow, steady stream down the side of the bowl, beating until incorporated. Scrape down the sides of the bowl and with the mixer on low, add the molasses mixture, which should be slightly cooler by now. Gradually add the flour mixture, mixing on low only until all traces of flour disappear, folding in the last bits by hand. Transfer batter to the pan.

Bake for 50-60 minutes, or until a skewer inserted into the tallest part comes out clean. Cool in the pan on a wire rack for 15 minutes, then carefully invert cake onto the rack, lift away the pan and stand in awe. Let it cool completely before dusting it with the optional cocoa powder. Cut and serve.