Gingerbread Snack Cake

I've been making so much gingerbread lately, I feel like I live in a real life gingerbread house.  The good news is that there's no need for scented Christmas candles anymore. 🕯 The downside?  The fact that every square inch of my counter space and kitchen table are covered with gingerbread, icing, sprinkles and coconut snow.  Which really is only a problem when we want to sit down and eat.  But, who has time to sit and enjoy a leisurely meal now, anyway?  😂

Taking on the task of making homemade gingerbread houses is not for the faint of heart.   I don't know how long it's supposed to take but it takes me multiple days to make gingerbread houses.  Day one is baking day.  I make the dough, roll it out, cut it into pieces and then bake them all to perfect crispness.  Day two is assembly day.  I learned the hard way that decorating freshly assembled houses can end in disaster. 😭Firm, dry gingerbread houses hold up much better to the pounds of embellishments that get added to it - which happens on the third day.  ​

So why bother going through all that effort just to make a gingerbread house that gets tossed in the garbage the day after Christmas?  It's a Davis family Christmas tradition, for one thing.  Gingerbread house kits also make great gift for friends, family, teachers and neighbors.  AND, gingerbread parties are awesome!  Last night, we invited some friends over to build gingerbread houses.  I provided the assembled houses and all of the supplies and the kiddos took it from there. 

Since I was clearly in gingerbread mode, I decided to continue with the theme and bake a gingerbread snack cake too. 🤣 But truthfully, I actually made it because I had already had all the gingerbread ingredients. 😅  I mean, I never need an excuse to make a new cake but if I can use up extra supplies - it's an added bonus. 

Gingerbread Snack Cake
2 1/4 cups flour
1 teaspoon baking soda
1 teaspoon ginger
1 teaspoon cinnamon
1/2 teaspoon cocoa powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup buttermilk
1/2 cup brewed coffee
1/4 cup orange marmalade
8 Tablespoons butter, softened
1 cup sugar
3 eggs
1 cup barley malt syrup
1/2 cup canola oil

Whisk together flour, baking soda, ginger, cinnamon, cocoa, salt & pepper.

Whisk together buttermilk, coffee and marmalade.  

Beat butter and sugar until light and fluffy. 

Beat in eggs until smooth.  

Beat in barley malt syrup and oil. 

Add dry ingredients in 3 batches alternating with buttermilk mixture.

Pour batter in a greased 9x13" pan.  

Bake 40-45 minutes at 350.  

Let cake cool 3 hours before slicing into squares. 

I'm doing my best to embrace the mini gingerbread factory in my kitchen this month.  Any chance I can convince my guests that all of the powdered sugar on my floor is festive indoor snow? ❄️ 🤣  

​Ciao!

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