Did you have a nice weekend? I hope so. My weekend was filled with Christmas-type things and my holiday cheer was at an all-time high.

On Saturday we went to an old theater built in1928 that features a Barton Theatre organ because silent films were still being produced when the plans for the theatre were drawn up. When we arrived Santa was in the lobby, real butter popcorn was popping, a train set was on the move and of course, holiday favorites were playing on the big pipe organ.

We watched It’s a Wonderful Life, complete with intermission and marriage proposal! It was incredibly sweet. The Redford Theatre is run by volunteers and they got the lucky lady up on stage with the ruse that she was being acknowledged for her volunteer work. We all cheered when she said yes.

Holiday baking started this weekend, too. When I heard Nigella Lawson talking about sticky gingerbread in her seductive and witty way on NPR last week, I put it on my weekend baking list. I’m sure Nigella’s recipe is wonderful, but a honey-sweetened gingerbread caught my eye instead.

As I sifted the powdered sugar over the finished gingerbread, a light snow was gently falling outside and it just made me smile.

This gingerbread cake was everything I hoped for. I could taste  subtle hints of honey, molasses and the spices. The perfect kind of cake to have with a hot cup of tea or coffee. Guaranteed to get you into the holiday spirit.

Recipe: Sticky Gingerbread Cake

Adapted from 101 Cookbooks

1/2 C. unsalted butter

1/4 C. water

1/3  C. unsulphured blackstrap molasses

1/3 C. honey

1/2 C. tightly packed dark brown sugar

1 C. white whole wheat flour

1/2 C. all-purpose flour (or all ap flour)

3/4 t. baking soda

1/4 t. sea salt

1 t. ground ginger

1 t. ground cinnamon

1/4 t. allspice

1/8 t. ground cloves

2 large eggs, room temperature

1/4 C. milk

1. Preheat oven to 325 degrees F. Butter an 8×8 baking pan and place one strip of parchment inside with enough to overhang on the sides a few inches. This will help remove the cake later.

2. In a medium saucepan, combine the butter, water, molasses, honey and brown sugar. Place over low heat and stir the mixture frequently until the butter is just melted. Remove from the heat, pour into a large bowl and set aside to cool.

3. In a medium bowl, whisk to combine flours, baking soda, salt, ginger, cinnamon, allspice and cloves. Wait for the molasses mixture to cool until it feels warm to the touch and add the eggs, one at a time, mixing well after each addition. Add the milk and whisk to combine. Fold the dry ingredients into the batter until just combined. It’s ok if there are some lumps.

4. Pour the batter into the prepared pan and bake for 20-30 minutes. Start checking for doneness after 20 minutes. Bake until a toothpick inserted into the center of the cake comes out clean.

5. Allow to cool in the pan for 10 minutes and then lift out using the parchment overhang. Cool completely on a wire rack before cutting. You can store this in the refrigerator for a nice sticky texture, but bring back up to room temperature before serving.