Recipe by Executive Chef John McConnell
Holiday Gingerbread with Clif Family Solar Grown™ Vanilla Honey Spread
Yield: one 9-inch cake
2 ¼ cups all-purpose flour
½ cup softened butter
1 large egg
2 Tbsp organic cane sugar
2 Tbsp brown sugar
1 teaspoon cinnamon
2 tsp baking powder
¼ tsp clove
½ tsp nutmeg
2 Tbsp fresh ginger, finely grated
¼ cup Clif Family Solar Grown™ Vanilla Honey Spread
½ cup unsulphured molasses
1 ¼ cup water
Optional: Powdered sugar for topping
Preheat oven to 350°F. Grease a 9-inch cake pan with nonstick cooking spray with flour.
In a small saucepan, bring water, Clif Family Solar Grown™ Vanilla Honey, molasses, and ginger to a brief simmer, just long enough for the ingredients to incorporate. Remove from heat and allow to cool.
In a large mixing bowl, using a hand beater or whisk, cream butter and sugar together. Mix in the egg followed by the cooled ginger-molasses mixture. In a separate bowl, sift flour and spices together. Working in 3 batches, use a spatula to gently fold dry ingredients into wet the combined wet ingredients. Once homogenous, pour mixture into the prepared cake pan.
Bake for 30-35 minutes. Use a cake tester or toothpick, to test for doneness. Rest for at least 20 minutes before cutting it.
Sprinkle with powdered sugar if desired and serve with whipped cream or ice cream.