Hello! I hope you’re enjoying some very happy holidays.
Kwanzaa begins today, and my colleague Tejal Rao has a wonderful new article about the cookbook author and culinary historian Jessica B. Harris for The New York Times. Her book “A Kwanzaa Keepsake and Cookbook” was first published in 1995, and a new edition came out in November that includes this recipe for holiday gingerbread cake with molasses whipped cream.
“Her hot-water gingerbread spiked with ginger and cinnamon — the same one she made for Dr. Betty Shabazz while promoting this book in the 1990s — is simple, straightforward and rich with the smoky flavor of molasses,” Tejal writes. “For Dr. Harris, it’s dessert on the fifth night of Kwanzaa, celebrating Nia (purpose), 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.
Featured Recipe
Holiday Gingerbread Cake With Molasses Whipped Cream
As you might expect, we have lots of recipes for a Kwanzaa celebration; reader favorites include Yewande Komolafe’s robustly red jollof rice strewn with silky red onions, thyme and garlic and Millie Peartree’s Southern macaroni and cheese, adapted by Kiera Wright-Ruiz. I can’t top this comment from Isa, a reader, on Millie’s mac: “I inhaled it. I add a little ground mustard and cayenne pepper to mine, like my Nana does. You won’t find a richer, crispier, creamier, cheesier mac & cheese recipe.”
Speaking of recipe collections, I assume you’ve thumbed through our list of the 50 most popular new recipes of 2024, yes? I currently have two and a half bottles of everything bagel seasoning (you can never be too safe), so Carolina Gelen’s everything salmon with creamy caper sauce is on my to-make list.
And while we’re talking spices, I’m of the belief that black pepper doesn’t get enough credit for its work. Kay Chun’s chicken au poivre is a prime example of how the humble peppercorn can carry a dish with its piney, pungent bite. With a baguette from your favorite bakery and a bottle of bubbly, it’d be a very sweet and cozy New Year’s Eve dinner.
Lastly, I must shout out Hetty Lui McKinnon’s lemony pearl barley soup recipe, another 2024 banger, which is so incredibly delicious for how easy it is. The generous amounts of lemon and dill balance the earthy barley with freshness and punch; a scoop of yogurt rounds everything out with a creamy tang. This is exactly what I want to eat after all those holiday cookies.
As my friend Sam would say, there are thousands and thousands more recipes waiting for you on New York Times Cooking. Today’s a good day to subscribe if you haven’t already: Right now we’re offering a special rate, but — as many a car commercial would say — this holiday sale ends soon.
The post An Easy Holiday Cake That’s Not Too Sweet appeared first on New York Times.
