One of my favorite things about the holiday season is the SMELL. The aroma of Thanksgiving and Christmas: sweet cinnamon and GINGER, spices, and even pie.
I also love the GIFT Giving and family and friends. It all makes me happy (except the cold, of course).

Growing up, we always spent Thanksgiving and Christmas with our “sister” family. And, part of our celebration was Nancy’s Gingerbread. Swoon. Yum. OMG. So good. NOT gingerbread cookies, but moist, delectable, hearty, spongy, smooth, and oh, so flavorful gingerBREAD.
I love ginger in every way. SO good. Sweet and savory – the root is magical in how it tastes and what it does (it does the body good, in case you’re wondering).

While this recipe is NOT Nancy’s original manna from heaven, it’s inspired by her AND contains lots of ooey-gooey almond butter. And, we all know how much I love that!
Almond Butter Gingerbread

Almond Butter Gingerbread Cake

2 cups smooth almond butter
4 Tbs. butter, room temperature
3 large eggs
1 cup white sugar
1/2 cup brown sugar
1/2 cup powdered sugar
1/2 cup whole milk
1 tsp. vanilla extract
2 1/4 cups all purpose flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. sea salt
1 1/2 tsp. ground cinnamon
1 tsp. ground nutmeg
1 tsp. ground ginger
1/2 tsp. ground allspice
1/4 tsp. ground cloves
2 oz. crystallized ginger, chopped

Preheat the oven to 375 degrees.

Cream together the butters, eggs, sugars, and vanilla. Add the milk and beat until smooth.
Slowly add the dry ingredients, up to the cloves, and mix well.
Fold in the crystallized ginger.

Transfer to a parchment lined baking dish and bake for about 40 minutes, until a toothpick inserted comes out clean.

Remove from the oven and allow to cool for several hours before slicing and serving.

Oh, and with a touch of cinnamon-vanilla whipped cream – OMG! yes! So good – I was just too lazy with my photos today.

Happy Holidays!

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