You Can’t Resist Me, I’m the Gingerbread Cake

‘ Tis the Season to Bake & You Can’t Resist Me, I’m the Gingerbread Cake!

By Chrystal Savage

Gingerbread is a delight of the holiday season, around the world as well as locally. From cookies to houses to ornaments and more, the spice-scented dessert is versatile.

Though believed to have originated in Greece in the third century BCE, the classic gingerbread man associated with children’s tales and the Christmas season was purportedly invented by Queen Elizabeth I in 16th-century England. In the same era, the gingerbread house emerged in Germany. It wasn’t until the publication of Hansel and Gretel, however, that decorating gingerbread became holiday tradition.

During this time, gingerbread pastries were taking off in the American colonies, except during the New England witch trials of the late 17th century, as it was widely believed that witches used gingerbread men in the same manner as voodoo dolls.

Destination Oneonta’s Virtual Gingerbread Competition is Nov. 1 through Dec. 9.

Nearly a century later, Mary Ball Washington, the mother of George Washington, developed a gingerbread cake known as Lafayette Gingerbread (see sidebar for recipe). The dessert was also loved by the 16th American president, Abraham Lincoln; so much so, it made narrative appearances during the 1858 Illinois senate race.

Staying Sweet, Virtually

Since its creation, gingerbread has evolved. Locally, there are traditions further elevating the grandeur of the dessert. Destination Oneonta, a nonprofit organization “specializing in events and supporting and promoting the business community of greater Oneonta,” according to its social media, has long championed showstopping cookie constructions at its annual Gingerbread Jubilee. Professionals, hobbyists, culinary students and children compete in different categories, crafting gingerbread houses from architecture and imagination.

This year would have marked Destination Oneonta’s fifth annual Gingerbread Jubilee. Because of restrictions related to the pandemic caused by the spread of COVID-19, a virtual gingerbread competition, with the theme “traditional gingerbread house,” will take place from Nov. 1 through Dec. 9.

Katrina Van Zandt, director of membership and events at Destination Oneonta, said, in hosting the gingerbread contest virtually, the organization hopes to maintain some merry making.

“We help keep the holiday spirit alive and encourage those that haven’t had time to make a (gingerbread) house in the past to join in on the fun,” Van Zandt said, in a written statement. “We are far from a ‘normal’ life, but many in the community look forward to this event and we want to keep the tradition alive.”’

For more information, contest rules and how to enter, visit the contest Facebook event page at fb.me/e/353L988tk.

According to mountvernon.org and the Mount Vernon Inn Restaurant recipe archives, “This recipe is a modern adaptation of the 18th-century original. It was created by culinary historian Nancy Carter Crump for the book Dining with the Washingtons.”

Ingredients

½ c. (1 stick) unsalted butter, softened ½ c., plus 2 tbsp. packed dark brown sugar 1 c. molasses Scant 2 ¾ c. sifted all-purpose flour 1 tbsp. ground ginger 1 tsp. ground cinnamon ½ tsp. ground cloves ¼ tsp. ground allspice 2 large eggs, plus 2 large egg whites, lightly beaten ¼ c. fresh orange juice 1 tbsp. freshly grated orange zest

Directions

Preheat the oven to 350°F. Butter a 9-inch-square cake pan.

In the bowl of an electric mixer, or in a large bowl beating by hand, combine the butter and brown sugar and beat until light and fluffy. Add the molasses, continuing to beat until well combined.

Sift the flour with the ginger, cinnamon, cloves and allspice.

Alternately add the eggs and flour to the butter mixture, beating very well after each addition.

Add the orange juice and zest and continue beating for several minutes until the batter is smooth and light.

Pour the batter into the prepared pan and bake for 35 to 45 minutes, or until a wooden skewer comes out clean. Set the cake on a rack to cool completely in the pan before slicing.