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This gingerbread cake — with a swoop of molasses frosting — is rich and complex in flavor. It’s also a snap to make.
By Mia Leimkuhler
Nice day! I hope you have a vacation.
Kwanzaa starts today and my colleague Tejal Rao has a glorious new piece on cookbook and food historian Jessica B. Harris for the New York Times. His e-book “A Kwanzaa Keepsake and Cookebook” was first published in 1995 and a new edition has arrived. in November including this Christmas Gingerbread Cake with Molasses Whipped Cream recipe.
“Her Hot Water Gingerbread with Ginger and Cinnamon (the same one she made for Dr. Betty Shabazz when she was selling this e-book in the 1990s) is simple, direct, and packed with the smoky flavor of molasses,” Tejal writes. . Harris, is the dessert of the fifth night of Kwanzaa, celebrating Nia (the goal), served with molasses whipped cream. “
If you’re feeling a little baked-out at this point in December — and I do not blame you, we went hard on Cookie Week — know that this cake is a snap to make and not too sweet. The molasses in both the cake and the frosting adds deep, complex flavor, and the batter comes together in one bowl; no fancy equipment required.
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As expected, we were given many recipes for a Kwanzaa celebration; Reader favorites include Yewande Komolafe’s physically powerful red jollof rice, studded with silky red onions, thyme and garlic, and Millie Peartree’s Southern macaroni and cheese, adapted by Kiera Wright-Ruiz. I can’t get over this comment from Isa, a reader, about Millie’s Mac: “I inhaled it. I add a little ground mustard and cayenne pepper to mine, just like my grandmother does. You may not find a macaroni recipe with richer, crunchy, creamy and cheesy cheese.
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