Neo-Gingerbread Cake

-Giving The Gift Of Health-

This year I've set out to modify my holiday habits. (It is an experiment in the works.) Holidays are usually excessive expressions of love, a vast array of cookies and sweets. A sea of casseroles and "salads." Each holiday memory usually attached to something caloric, buttery, sweet or porky. So instead of giving the gift of poundage, I'm tweaking household favorites and simplifying my table. Instead of drastically modifying some of our standby foods, I'm simply tweaking them or creating new ways to appreciate the same flavors in a different form. Treats should always be delicious and satisfying, otherwise they are not special. If I can just find a middle ground then its a great compromise, if its not delicious its not worth eating. My goal is not to remove all of the luxury, I'm just adding a little more nutritiousness to the party. One thing in my home that is quintessential Christmas faire is Gingerbread, and Gingersnaps. Molasses, butter, and aromatic rich spices create a spectacular dance between sweet and savory. Each nibble becomes more delicious and inviting, with each bite tummy's start smiling.

Bread Of Life

Gingerbread is without a doubt mandatory Christmas food. In German, gingerbread or Lebkuchen translates as "Bread of Life." Large chewy or hard cookies and houses, or chewy honey cake gingerbread is often festively decorated for the season.  The epitome of traditional European food, gingerbread is must have holiday treat. Comforting spices inviting the season of darkness, making the coldness soothingly spicy and perfectly sweet. I've always had some form of gingerbread around the winter holidays. I've made it a variety of ways and honestly there is a bit of confusion with what gingerbread is, or supposed to be. I've nailed it down to my own interpretation of the tradition. Lebkuchen is an almond honey cookie, perfectly spiced and amazing for drying and packaging. Pfefferkuchen, (pepper cake) a traditional aromatic slightly dense gingerbread cookie that is ideal for cutting into little shapes and decorating. Another variety of gingerbread is this one, in cake form. To me its slightly similar to one of my personal favorites, traditional New England Brown Bread. Brown bread is a fairly plain spicy cakey bread, packed with molasses and even some whole grains. This gingerbread cake variation is one that utilizes entirely non traditional items such as cream cheese, and banana to make a moist nutrient dense cake without an excess of butter or oil. Orange zest, cardamom, cinnamon, and dried fruit pack a punch. Fresh and dried ginger round out this cake to be something truly special. 

Gingerbread Cake

This mix and dump cake is fairly forgiving. You can use oil or butter, it doesn't make much difference. Use paper bake-n-give pans and package it up as cute as can be. I'm not into the IN YOUR FACE holiday packaging, bright shiny bobbles, in your face holiday cheer? Bah Humbug Too cute for me! Plastic wrap and a bow and/or tag are sufficient. If you don't have bake and give pans you can use loaf pans, muffin tins, or mini  loaf pans. This recipe makes two bake and give ring cakes. You can use a 9 x 13" pan, or a variety of other standard pans. (Fill bundt or loaf pans approximately half way.)

Wet Ingredients:

1 8 ounce package Neufchatel, cream cheese (reduced fat, but not fat free)

3/4 to 1 cup sugar, raw or brown

1 banana, medium sized

1/4 cup butter, softened

2 eggs

1 teaspoon vanilla extract

2 + tablespoons orange zest, (from 2 oranges)

1 1/2 teaspoons grated fresh ginger

2/3 cup fresh squeezed orange juice

Dry Ingredients:

1/4 teaspoon salt

1/2 teaspoon cardamom 

1 1/2 teaspoons cinnamon

1/2 teaspoon ground cloves

1 teaspoon baking powder

1 1/2 teaspoons baking soda

1 1/2 cups unbleached flour

1/2 cup wheat flour 

1/2 cup dried cherries

1/2 cup raisins

Preheat oven to 375 degrees.

Grease two bake and give ring pans, or one 9 x 13" pan with cooking spray. (or butter)

In a large bowl combine wet ingredients. In the order listed. First with cream cheese, sugar, banana and butter together. Mix until fluffy. Add eggs one at a time, combining after each addition. Add vanilla, orange zest, and grated ginger. 

In another bowl combine spices, baking soda, baking powder, salt and flour. Whisk together to remove any lumps. Add half of the orange juice and dry mixture into the wet bowl. Whisk to combine. Combine remaining quantities of orange juice and dry mixture to the bowl. Mix to combine. Spread evenly into pans. You can use shaped tins, muffin tins, bread pans or whatever pan you prefer. Baking time may vary. 

Bake 23-25 minutes or until toothpick tests clean. 

Note: Use 3/4 cup brown sugar for a little less sweetness. You can also modify the quantity of whole wheat and unbleached flour. It is up to your families tastes. My kids will eat some whole grains, but not too much. 

Try some of my Family Favorites:

Recipes Mentioned In This Post!

Gingersnaps & Gingerdrop Cookies

Gingerbread Cookies (pfefferkuchen)

Almond & Honey Christmas Cookies (Lebkuchen)

Homestead Shortbread (short bread, chocolate & toffee bars)

New England Brown Bread

Homemade Pierogi Tutorial

Homemade All Natural Bacon (Nitrate and Preservative Free)

Herbed Spaetzle Gratin