Gingerbread Cake
Gingerbread Cake gets its deep, warming flavor from a combination of molasses, ground ginger, cinnamon, and cloves. It bakes up in a single pan in about 45 minutes, making it a straightforward choice for holiday gatherings or cool-weather baking. A dusting of powdered sugar or a simple glaze finishes it off nicely.
Equipment
- 9-inch round cake pan
- Mixing Bowls
- Whisk
- Rubber spatula
- Cooling Rack
Ingredients
- 1 ½ cups all-purpose flour Use unbleached for best flavor.
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon salt Fine sea salt preferred.
- ½ cup unsalted butter Softened
- ½ cup dark brown sugar Packed
- ⅔ cup molasses Unsulfured
- 1 large egg Room temperature
- 1 cup hot water
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with parchment paper to ensure easy removal after baking.
- In a medium mixing bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt. The goal is a homogeneous mixture with no clumps. Set aside.
- In a separate larger bowl, cream the softened butter and dark brown sugar together until light and fluffy. This will take about 2-3 minutes with a handheld mixer.
- Add the molasses to the butter mixture and beat until fully combined. The mixture should have a deep amber color and glossy appearance.
- Beat in the egg until well incorporated into the molasses mixture. The texture will become smooth and slightly airy.
- Slowly incorporate the dry ingredients into the wet mixture. Mix gently to prevent flour spillage and overmixing, which can lead to a dense cake.
- Gradually add the hot water and mix until the batter is smooth. The batter will be thin, and that's perfectly normal for gingerbread cakes.
- Pour the batter into the prepared cake pan and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a cooling rack to cool completely before serving.
Notes
- For a modern twist, consider topping the cake with a zesty lemon glaze or a dollop of whipped cream for a delightful contrast to the rich spices.
Nutrition
Calories: 331kcalCarbohydrates: 53gProtein: 3gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 54mgSodium: 236mgPotassium: 470mgFiber: 1gSugar: 34gVitamin A: 389IUVitamin C: 0.01mgCalcium: 84mgIron: 3mg
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