Around The Farm and a Gingerbread Skillet Cake

Lately, it's been feeling a lot more like Autumn on Transition Farm. The air, the soil, the need for a jumper in the morning before we start harvesting... Summer abundance is lingering a little longer, as the cucumbers and beans continue to greet us. And though the melons are waving goodbye (what a thrill they were to pick and taste), I'm terribly excited about the pumpkins and onions that are stumbling into our CSA boxes. I'm saving the onions for special occasions, savouring their sweetness and giving thanks for this food, so tenderly grown and gathered. Indeed, my salad-loving self feels just fine about the prospect of stews and curries and roasted vegetable warmth in the coming months.

This gingerbread cake is a much-adored morning tea treat for the workers, baked with love by Robin, who always makes the time to prepare thoughtful and nourishing food for her family and farm friends. Robin has shared two recipes with us today, a wheat-free version and her standard cake.

Yes, lately on the farm it's been feeling an awful lot like Autumn. And it's just beautiful.

Gingerbread Skillet Cake

From the Tassajara Bread Book

Ingredients
2 & 1/2 cups Sifted Unbleached Flour
1 & 1/2 teaspoon Baking Powder
1/2 teaspoon Salt
1/2 teaspoon Baking Soda
1/2 teaspoon ground Cloves
1 teaspoon powdered Mustard
1 teaspoon ground Cinnamon
1 teaspoon ground Ginger
1/2 cup Butter, unsalted
1 cup Molasses
1 large Egg
1 cup Hot Water

Method
1.  Preheat oven to 170 degrees Celsius. Sift together the flour, baking powder and salt.
2. Blend the soda and spices into the butter.
3. Gradually blend the molasses, followed by the egg.
4. Add the flour mixture with the hot water, alternating, beginning and ending with the flour and mixing thoroughly after each addition.
5. Turn into a buttered and floured 9-inch square pan, loaf pan or skillet and bake at 180 degrees Celsius for 45 minutes or until a toothpick comes out clean.
6. Serve with whipped cream and stewed apples or peach slices.

Wheatless Gingerbread Skillet Cake

Adapted from The Joy of Cooking

Ingredients
1 & 1/4 cups Brown Rice Flour
1 & 1/4 cups Corn Flour
1/2 teaspoon Salt
2 teaspoon Baking Soda
1/2 teaspoon ground Cloves
1 teaspoon powdered Mustard
1 teaspoon ground Cinnamon
1 teaspoon ground Ginger 1/2 cup Sugar 1/2 cup softened Butter 1 cup Molasses 1 cup Hot Water 2 well beaten Eggs

Method 1. Preheat oven to 170 degrees Celsius. Sift together the flours, baking soda, salt and spices - 6 times.
2. Mix together the sugar, molasses, softened butter and hot water.
3. Combine the flour, wet mixture and eggs and beat until well mixed.
4. Turn into a buttered and floured 9-inch square pan, loaf pan or skillet and bake at 170 degrees Celsius for 60 minutes or until a toothpick comes out clean.
5. Serve with whipped cream and stewed apples or peach slivers.

Heidi xo