After the Fall

Autumn has officially begun and with it comes the strange melancholy that usually accompanies it for me.  I baked a gingerbread Bundt cake over the weekend, which put me in the mood for the new slant of the light.  Of course, baking was quick since a heat wave also hit – the last bad gasp of summer.  102 today, which is alarming to contemplate.  Perhaps today is at least not a bad day to be trapped in the meat locker of an office I work in.

Gingerbread

1/2 cup butter, softened
1/2 sugar
2 eggs
1 cup sour milk
1/2 cup maple syrup
1/2 cup molasses
3 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons dried ginger
1 teaspoon cinnamon
1/2 teaspoon dried mustard
1/4 teaspoon dried cloves
1/2 cup candied ginger, chopped

Preheat oven to 350 and butter an 8″ Bundt pan.

Cream together butter and sugar.  Add the eggs one at a time, then gradually add milk, syrup and molasses, stirring down the bowl.  Sift together the dried ingredients and add to the butter mixture.  Lastly, stir in the candied ginger.  Pour into the prepared pan and bake for an hour or until a cake tester comes out clean.  Cool on a rack for 5 minutes then unmold and continue cooling.  Eat and enjoy.  It will keep in a cake tin for about a week.

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