Description
A soft, warmly spiced classic gingerbread cake infused with rich molasses flavor, perfect for cozy holiday gatherings and celebrations.
Ingredients
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 tablespoon ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
Wet Ingredients
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- 1 large egg
- 1 cup molasses
- 1 cup hot water
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×9-inch baking pan thoroughly to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking soda, salt, ground ginger, cinnamon, and cloves until well combined.
- Cream Butter and Sugar: In a separate bowl, cream the softened unsalted butter and brown sugar together until light and fluffy. Then, beat in the egg and molasses until the mixture is smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the dry ingredient mixture alternately with the hot water to the wet mixture, stirring continuously until you achieve a smooth batter with no lumps.
- Bake the Cake: Pour the batter into the prepared baking pan and bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean, indicating the cake is done.
- Cool and Serve: Allow the cake to cool completely in the pan before slicing. For a traditional touch, serve with whipped cream or a lemon glaze.
Notes
- For extra moisture, brush the cooled cake with a little warm molasses syrup.
- Serve with whipped cream or lemon glaze to enhance flavors.
- Store leftover cake in an airtight container at room temperature for up to 3 days.
- This cake freezes well; wrap tightly and freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
