I love boozy cakes! There, I said it. I do! I also like to make gingerbread at least once a year. What if I told you that you could make a gingerbread with 100% whole wheat flour, and still have it be moist, decadent and rich,without the heavy whole wheat taste? You can! I’ve done it here. I’ve been very generous with the spices, because I like a spicy gingerbread. No wimpy gingerbread for me! Also, I’ve added a healthy dose of good whisky that was just begging to be used in something special for the holidays. I also decided to add some Greek yogurt for extra points in the tender crumb/less fat department. It all works beautifully in this dark, rich cake, and I hope you’ll enjoy it as much as we do.
I was asked by Hodgson Mill to participate in a recipe contest that they’re running for the holidays. They want decadent holiday treats, sweet or savory, made healthier by using their Whole Wheat Flour or their Best for Bread Flour. The very first thing that popped into my head was gingerbread. I knew the heavily spiced bread would lend itself well to the whole wheat flour. It’s a match made in heaven! The bread is dense, moist, spicy--and a little boozy. A little whisky is good for the soul--and I used my stash of Macallan Fine Oak 15. We always have Hodgson Mill products in the pantry. Their selection is varied and fantastic! Just take a look through their online store!
If I had my way, I’d have lightly spiced the whipped cream, too, but my husband thought the bread didn’t need any more spice on top of it, and he was right. He was, it’s true! Soft, subtly sweet whipped cream is the way to go with this. Serve the cake warm or at room temperature, and serve it for dessert, breakfast, afternoon snacks--whatever you like!
Holiday Whisky (Whole Wheat!) Gingerbread
makes one 9x13 pan
1 (7oz) container plain Greek yogurt, or plain regular yogurt
3 tbsp canola oil
1 cup unsalted butter, softened
1 cup packed brown sugar
1 cup molasses
4 tsp ground ginger
4 tsp cinnamon
3/4 tsp ground cloves
1/2 tsp nutmeg
scant 1/2 tsp cayenne powder
2 tbsp cocoa powder (I’m addicted to Hershey’s Special Dark Cocoa)
1 1/2 tsp salt
3 cups Hodgson Mill Whole Wheat Flour
1 tbsp baking soda
3/4 cup whisky (I used my Macallan Fine Oak 15)
1/4 cup water
2 large eggs, beaten
1 cup heavy cream and a bit of honey or sugar if you want your whipped cream sweetened
Heat the oven to 325 degrees, and line a 9x13 pan with parchment paper (or lightly grease it) and set aside.
In a large mixing bowl (I used my KA stand mixer), add the yogurt, oil and butter, mix well. Add the brown sugar and beat until fluffy. Add the molasses and blend that in, then add all of the spices--from the ginger all the way through to the salt. Add the flour and mix well.
In a measuring cup, combine the whisky and the water. Heat for about 1 - 1 1/2 minutes in the microwave, then stir the baking soda into the liquid, and stir until it's dissolved. Pour this into the batter--and using a rubber spatula or wooden spoon, carefully stir it in a bit, otherwise when you turn the mixer on, it's splash all over you. Trust me, I know. Now turn the mixer on low and blend it in completely, and then lastly, add the eggs, blending until completely mixed in.
Pour the batter into the prepared pan and bake for about 40 minutes, until a tester inserted into the cake comes out clean. Set aside on a rack to cool.
For the whipped cream, you can either whip it up with a mixer, or whisk it by hand. Add in honey or sugar to taste, and serve over the gingerbread squares.
- Gingerbread couldn’t be any easier to prepare, but it’s always so special to me. And it screams holidays! If you like your gingerbread super moist with lots of great spicy flavor, try this one.
- The spices and the whisky definitely make this cake warm you up on the inside. If you don’t want to use whisky, you can use all water instead. Or brandy, or rum, or…you get the idea.