Down below at Casa Boleo, the guesthouse is full of guests from one of the engineering companies. So I voted not to have dinner with the guests but cook for myself this week. I am loving have the more privacy up here, even though Sr. Jueves is constantly knocking at my door. And I am not forgotten in the way of meals. Oh no, the cooks insist they must bring dinner up to me when I am alone. Talk about spoiled! Last night they brought a delicious meal of several new recipes including ropa vieja (shredded seasoned beef in a rich chile sauce) and a divine new recipe for gingerbread that I found online. One of the things Esperando and I were looking forward to was cooking our own meals so that we can stay skinnier. Without a lot of hurt feelings I don’t see that happening anytime soon.
Here is the a delicious recipe from the San Francisco Chronicle
Very Gingery Gingerbread Bundt Cake with Caramel Glaze
This is a deep, dark, moist, spicy cake that's loaded with fresh ginger and coated with a rich caramel glaze. Dark baking pans retain the heat and can cause the exterior of a cake to get too brown. Watch baking time and if sides and top brown too quickly, reduce oven temperature 25°. Thick, heavy baking pans retain the heat more than lighter ones. If using a heavy pan, begin to test for doneness after 45 minutes. I find this is better served room temperature, rather than warm, with a dollop of whipped cream on top of each slice.
1 cup vegetable oil (such as canola oil)
1/2 cup granulated sugar
1/2 cup golden brown sugar, packed
1 cup mild molasses
3 large eggs
3/4 cup peeled and finely minced fresh ginger (about 4 ounces)
2 1/2 cups all-purpose flour + more to flour pan
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon dry mustard
1/2 teaspoon sea salt
2 teaspoons baking soda
1 cup boiling water
1/2 cup golden brown sugar, packed
1/4 cup (1/2 stick) unsalted butter + more to grease pan
1/4 cup whipping cream
1/4 teaspoon sea salt
Preheat oven to 325°. With room-temperature butter, grease a 12-cup Bundt pan with a paper towel, smearing butter into all the pan's crevices as well as the center tube. Add spoonfuls of flour and holding the pan over the sink, rotate it to coat it with flour. The inside tube will not be completely coated. Knock excess flour into the sink by tapping the pan lightly. In a large bowl, whisk together oil, sugars and molasses until combined. Add eggs and whisk until smooth. Whisk in ginger to incorporate. In another large bowl, whisk together flour, cinnamon, cloves, nutmeg, mustard and salt. Whisk in molasses mixture until combined. Stir baking soda into boiling water and whisk into batter until blended. Transfer the batter to the prepared pan. Bake for 50-60 minutes or until sides begin to pull away from pan and cake tester inserted into cake comes out clean. Remove to a rack and cool in pan for 15 minutes.
For the glaze: In a small saucepan, stir brown sugar, butter, whipping cream and salt over medium-high heat until mixture comes to a boil. Reduce heat to medium-low and stir until smooth, about 1 minute. Remove from heat. Invert cake onto rack over a baking sheet. Using a small skewer, pierce holes all over top of warm cake. Very slowly pour glaze over top, allowing it to be absorbed before adding more. Cool cake at least 1 hour. Serve warm or at room temperature. (Cake may be stored at room temperature well wrapped overnight.) The cake may be baked in a 91/2-inch springform pan. Grease the pan and line the bottom with parchment paper.
Per serving: 505 calories, 5 g protein, 67 g carbohydrate, 26 g fat (5 g saturated), 70 mg cholesterol, 391 mg sodium, 1 g fiber.