Mistress Talia: a sadistic domme

I've been very busy getting ready for the holidays, barely been on NF this month. We have a houseful of family coming here.

So I've been baking up a storm and figured it was time to share some more recipes. These are my absolute favorites.

gingerbread cake

This is a very old recipe, from the time when baking powder wasn't available, so cakes were made with baking soda. The baking soda foams up like crazy, so it's kinda fun to make. It's also very moist, so I don't ice it.

ingredients

• 3 cups flour
• 1 cup sugar
• 1/3 tsp salt
• 2 tsp cinnamon
• 2 tsp ginger
• 1 tsp ground cloves
• 1 cup vegetable oil
• 1 cup blackstrap molasses
• 3 eggs, beaten
• 1 TB baking soda
• 1 1/2 cups boiling water

method

1. Preheat oven to 325.
2. Butter a rectangular cake pan.
3. Sift flour, sugar, salt, cinnamon, ginger and cloves into a large bowl.
4. Mix in oil, molasses and eggs.
5. Be sure everything is ready before proceeding: over preheated, cake pan buttered, batter well-mixed. You have to work fast here.
6. Stir baking soda into boiling water. Pour into batter and mix rapidly. Pour into cake pan.
7. Bake for 40 minutes; cool on rack.
8. Cover cake in pan to store.

pumpkin nut bread

See Ultimate Pumpkin Pie for instructions on preparing the pumpkin (or just be lazy and use canned!)

ingredients

• 3 cups sugar
• 3 1/2 cups flour
• 1/2 tsp salt
• 2 tsp baking soda
• 1 tsp cinnamon
• 1 tsp nutmeg
• 4 large eggs, beaten
• 1 cup vegetable oil
• 2 cups cooked pumpkin
• 2/3 cups water
• 1 1/2 cups chopped pecans

method

1. Preheat oven to 350 degrees.
2. Butter 3 large loaf pans.
3. Sift bowl the sugar, flour, salt, baking soda, cinnamon and nutmeg into a large bowl.
4. Add the eggs, oil, pumpkin and water and beat well.
5. Stir in the nuts.
6. Pour the batter evenly into the 3 prepared pans.
7. Bake for about an hour, until toothpick in center comes out clean.
8. Cool on rack before removing from pans.
9. Wrap loaves in cling film to store.