This week’s Tuesdays with Dorie recipe comes from Dorie’s latest book, Dorie’s Anytime Cakes! Baked-in-a-Skillet Gingerbread was the perfect recipe to make for a crowd this past weekend – and even then, thhere were a whole bunch of leftovers!
I actually did not end up baking this in a skillet as all of my skillets were the wrong size – too large or small, and now I’ve baked it, I see they would all have been far too shallow as well. This cake rose HIGH – a good inch or so higher than the 9-inch round cake tin I baked it in (luckily I had parchment around the sides), because of course, my springform pan was also the wrong size! Because this book has illustrations only, not photos, there’s no real indication of what it should look like from a side view but it *looks* like it doesn’t rise to the top of the skillet – that’s a deep skillet!!
I used GF flour to accommodate guests and it worked perfectly (I use Bob’s Red Mill <<< affiliate link but it’s the onlyk GF blend I use that gives consistent results). The only thing I would say was that it was a *bit* crumbly – perhaps I slightly overbaked it (it was still not baked at the 45-minute mark with a gooey toothpick tester, so I added an extra few minutes – or perhaps it was the flour itself?
In any case, it was a huge hit – beautiful flavours of the holidays, a gorgeous spice aroma filling the house. We ate it plain and the texture was just like *real* gingerbread (i.e. not cookies) should be. It’s a HEAVY cake to pick up bit not dense to eat – actually quite light!
This is a really easy recipe to pull together at the last minute – it uses pantry staples – and it a perfect recipe for sharing over the holidays!
Get the recipe for Baked-in-a-Skillet Gingerbread on p 41 of Anytime Cakes or here.
Buy Dorie’s Anytime Cakes and join us baking through the book!
Buy Dorie’s Anytime Cakes on Amazon
(this link should bring you to the Amazon store geographically closest to you). For free worldwide shipping, buy it on Blackwell’s. To support your local Indie bookstore, purchase on Bookshop.org.
Then join us over on Tuesdays with Dorie and bake your way through the book!
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Disclosure: I was provided with a copy of “Anytime Cakes” for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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Beautiful photos of it…always so fun to see and hear how people adapted a bit here and there, i.e. I did not use the cast-iron skillet either and was happy with my results, yours looks wonderful, too, baking it as you did. The flavor was fantastic. I’m happy we had this for the December holidays as I want to make it again before the holiday season is over.
Nice to know that GF flour works for this cake (just in case). I didn’t use a skillet either and it turned out great.
Wonderful flavors of the holiday season indeed! This was a treat!
I love the dusting of powdered sugar. Mine was a little dry on day one but we loved the leftovers.
loved how spicy and extra-gingery this one was! a good cake for sharing, for sure!