Dickens Station Daily Telegraph
Monday, February 21, 2022 Dickens Station, Vermont
by Emily Dodson, Editor
Lemon Ginger Cakes
Disappear Until Next Year, Again!
Three years ago, Charlotte Flowers, the owner of Dickens Station’s own Plum Pudding Bakery, began announcing when she will retire her famous Lemon Ginger Cakes until next Christmas. Charlotte has announced that this year February 28th will be our last chance to purchase these scrumptious desserts that delight so many of her patrons during the holiday season.
Dickens Stationers, knowing this day would soon be upon us, have bombarded me with requests to reprint the announcement article from 2019, because in it Charlotte shared her recipe for the luscious, spiced cakes.
As a gift to our readers, Charlotte has graciously granted me permission to re-publish her recipe for the Lemon Ginger Cakes. In this way, those of our readers who will not be able to do without their favorite after-dinner delight for another eight months may bake the dessert themselves. If you stop by the Plum Pudding Bakery, Charlotte is always happy to answer questions about the recipe or provide tips for those wishing to give it a go.
Lemon Ginger Cakes Recipe:
Lemon Ginger Cake Recipe:
Preheat the oven to 350o.
Grease or spray mini-Bundt baking pan.
Gingerbread:
Melt and let cool:
- ½ cup butter
Add to the butter and beat well:
- ½ cup sugar
- 1 egg
Sift together dry ingredients:
- 2 ½ cups sifted all-purpose flour
- 1 ½ tsp. baking soda
- 1 tsp. ginger
- 1 tsp. cinnamon
- ½ tsp. salt
Combine wet ingredients:
- ¼ cup light molasses
- ¾ cup honey
- 1 cup hot water
- 1 Tbsp. grated lemon peel
With the mixer running, add dry and wet ingredients alternately to the butter mixture until blended.
Bake in a pre-greased mini-Bundt baking pan until a toothpick comes out clean. Check after 20 minutes.
Allow cakes to cool thoroughly before icing.
Lemon icing:
- 2 ½ cups confectioners powdered sugar
- 1 Tbsp. milk or cream
- 3 Tbsp. Lemon Juice (or juice of 1 large lemon)
- 1 Tbsp. corn syrup
Mix all ingredients together well. The consistency should be slightly thick so the icing drips down the side of the cakes but does not pool at the bottom. Add more milk if the icing is too thick and does not drip.
Apply icing with a piping bag around the top of the cakes, allowing the icing to drip down the sides. Allow icing to set before serving.
These are exquisite!
Thanks, Ben.