Gingerbread with maple-ginger frosting


Serves 8

Preheat the oven to 350°f.

Line the bottom and sides of a 9-inch spring form pan with parchment paper.

In a small saucepan, combine:

½ cup currants

4 tablespoons water

Bring to a boil, remove from heat, and allow the currants to absorb the water.

In a bowl, sift together the dry ingredients:

2¼ cups flour

¼ teaspoon salt

5 teaspoons ground ginger

1 teaspoon cinnamon

¼ teaspoon black pepper

¼ teaspoon nutmeg

In another bowl, cream together:

¾ cup molasses

½ cup dark brown sugar

½ cup butter, room temperature


1 teaspoon baking soda, dissolved in 1 cup warm water


1½-inch piece of fresh ginger, grated

1 cup crystallized ginger, finely chopped

Stir together, add the soaked currants and dry ingredients, and mix.

Pour the batter into the prepared spring-form pan.

Bake for about 45 minutes until a cake tester inserted in the center comes out clean.

Cool on a wire rack.

Once the gingerbread is cool, slice the cake through its center to create two discs of equal thickness.


Maple-ginger frosting

Cream together until smooth:

½ cup butter, room temperature

8 ounces cream cheese, room temperature

½ cup confectioners sugar

½ cup maple sugar granules

1½-inch piece of fresh ginger, grated


On the bottom half of the cake, spread a layer of:

Maple-ginger frosting

Carefully replace the top layer and spread the rest of the frosting over the top.

Garnish with:

Dried currants dusted with sugar


Slice into wedges and serve at room temperature or slightly chilled.