Easy to make, this gingerbread cake has old-fashioned flavors of ginger and molasses. A rich, fluffy and moist spiced cake to enjoy this holiday season.
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter melted
- ⅔ cup dark brown sugar
- ⅔ cup molasses
- ⅔ cup boiling water
- 1 large egg
- confectioners’ sugar optional
Preheat the oven to 350 degrees F. Grease a 9-in square cake pan with butter and lightly flour.
In a medium bowl, sift the flour, baking soda, salt, ginger, cinnamon, and cloves together. Set aside.
In a large bowl, whisk together the butter, dark brown sugar, molasses, and boiling water until the butter is completely melted. When the mixture is lukewarm to touch, whisk in the egg until fully combined.
Add the dry ingredients to the wet ingredients a little at a time, whisking until smooth after each addition. When all the dry ingredients have been added to the wet ingredients and there are no lumps, pour the batter into the prepared pan.
Bake in the preheated oven for 35 minutes or until the edges are dark and a toothpick comes out clean.
Your gingerbread cake doesn't have to be square. Use any 9-inch baking pan you wish!
Sift with powdered sugar only before serving. It's important to know that you cannot sift the gingerbread cake with powdered sugar and expect it to stay powdered and white. The cake is so moist that it soaks up the powdered sugar and melts it as though you had never even sifted it, so sift right before serving.
You can add icing to this gingerbread if you desire. YUM!
Recipe adapted from OnceUponAChef.com
Calories: 148kcal | Carbohydrates: 28g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 153mg | Potassium: 237mg | Sugar: 19g | Vitamin A: 100IU | Calcium: 42mg | Iron: 1.4mg
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