Gingerbread Greatness

Linds,

I'm in such a Christmas-y mood these days. Well, at least when there's a paper to be written or a toilet to be scrubbed (holiday happiness is an acceptable reason to procrastinate). This week, I expressed my cheer through a gingerbread bundt cake and some gingerbread-that-isn't-actually-gingerbread ornaments. Please send some pichas of your own holiday loveliness!


Gingerbread Bundt Cake
(adapted from Gramercy Tavern Gingerbread)
1 cup Guinness
1 cup dark molasses (Grandma's yellow label)
1/2 tsp baking soda
2 cups flour
1 1/2 tsp baking powder
2 T ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp freshly grated nutmeg
3 large eggs
1 cup packed dark brown sugar
3/4 cup granulated white sugar
3/4 cup vegetable oil

Preheat oven to 350°F. Generously butter bundt pan and dust with flour, knocking out excess. Bring stout and molasses to a boil in a large saucepan and remove from heat. Whisk in baking soda, then cool to room temperature. While the mixture cools, sift together flour, baking powder, and spices in a large bowl. Whisk together eggs and sugars. Whisk in oil, then molasses mixture. Add to flour mixture and whisk until just combined. Pour batter into bundt pan and rap pan sharply on counter to eliminate air bubbles. Bake in middle of oven until a tester comes out with just a few moist crumbs adhering, about 50 minutes. Cool cake in pan on a rack 5 minutes. Turn out onto rack and cool completely.

Gingerbread-that-isn't-gingerbread Ornaments
1 cup ground cinnamon
4 T white glue
1/2 - 1 cup water

Mix cinnamon and glue. Gradually add the water. Stir until a ball of dough forms. Roll out with rolling pin 1/4 inch thick and cut with cookie cutters. Poke a hole and let dry at room temperature for 1 to 2 days, turning over every 6-8 hours.

My apartment smells great.

Loves!
Meg