Steamed Coriander-Gingerbread Cake with Eggnog Crème Anglaise

Steamed Coriander-Gingerbread Cake with Eggnog Crème Anglaise
Photo by Scott Phillips


  • 1-¼ tsp. table salt
  • 1 Tbs. baking soda
  • 6 oz. (generous 1 cup) pitted dates, chopped into ¼-inch pieces
  • 1-½ tsp. ground cloves
  • ¾ cup granulated sugar
  • 1 Tbs. ground ginger
  • 6 oz. (12 Tbs.) unsalted butter, at room temperature
  • + 8 more ingredients
    • 3 oz. (¾ cup) walnut halves, toasted and coarsely chopped
    • 2 Tbs. plus 1 tsp. whole coriander seeds
    • 3 large eggs, at room temperature
    • 1-½ tsp. ground cinnamon
    • 1-½ cups molasses
    • 1 recipe Eggnog Crème Anglaise
    • Cooking spray for the cake pans
    • 1 lb., 1 oz. (3-¾ cups) unbleached all-purpose flour

Bring a large kettle of water to a boil—you’ll need 1-1/2 cups for the cake batter and about 2 quarts for the steaming pan. Position one rack in the center of the oven and another beneath it in the lowest slot. Set a 10x15x2-inch baking pan or Pyrex dish on the lower rack and fill the pan halfwa...

View full recipe at Fine Cooking


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