Chef/owner Kurt Wagner,
This twist on traditional gingerbread has the nostalgia of fruitcake with none of the stigma. You’ll be sneaking pieces late into the night. The first note is textural, with the cake resembling the density of pound cake. A rise of burnt orange is accemted with a spicy finish.
1/2 cup butter, softened
2 Tbsp butter
1 cup brown sugar, firmly packed
1 large egg
2/3 cup honey
2 Tbsp orange liqueur
1/2 cup sour cream
1/4 cup orange juice
1 1/4 cups all-purpose flour
2 tsp baking powder
1 tsp ground ginger
1/2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground cloves
1/2 cup raisins (optional)
1/2 cup almonds, blanched and sliced (optional)
1. Preheat oven to 350˚F. Grease an 8″x 2″ round pan with 2 Tbsp butter. Coat lightly with flour.
2. In a large bowl, whisk together flour, baking powder and all spices.
3. With a mixer on medium speed, cream butter and brown sugar. Beat in eggs, one at a time.
4. Add honey, liqueur, sour cream and orange juice to creamed mixture. Beat on low speed until blended.
5. With mixer on low speed, slowly add flour mixture to creamed mixture. Add raisins and almonds and mix until incorporated.
6. Pour batter into pan. Bake at 350˚F for approximately 35 min.
Yield 8 servings