GINGERBREAD CAKE RECIPE
 
Prep time
Cook time
Total time
 
I adapted this recipe from one first published in the October 2000 issue of Gourmet Magazine. It is moist and super delicious, especially served with a dollop of freshly whipped cream.
Author:
Recipe type: Desert
Serves: 6
Ingredients
  • ½ cup shortening
  • ½ cup granulated sugar
  • 1 large egg
  • 1 cup molasses
  • 1 cup of hot water
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground cloves
  • 1 teaspoon ground ginger.
Instructions
  1. Start by preheating your oven to 350ยบ F. Then generously grease an 8" x 8" square pan.
  2. Place shortening in the bowl of your standing mixer and add the sugar.
  3. Beat the sugar and shortening until light and fluffy.
  4. Add egg and beat to combine.
  5. Add molasses to hot water and mix to combine. Then set it aside.
  6. Into a separate medium sized mixing bowl add flour, baking soda, cinnamon, cloves and ginger. Using a whisk, mix dry ingredients to combine.
  7. Doing this in 3 batches, add ⅓ of the molasses mixture to the sugar/egg/shortening mixture. Beat to combine.
  8. Then add ⅓ of the flour mixture and beat on low speed to combine.
  9. Do this 2 more times until all of the flour and molasses mixtures have been exhausted and the batter is smooth.
  10. Pour the batter into prepared baking pan and bake for about 40 minutes or until a tester comes out clean.
  11. Cool the cake in the pan on a rack.
  12. Cut into squares and serve with a dollop of freshly whipped cream.
Recipe by After Orange County at http://afterorangecounty.com/2014/12/29/gingerbread-cake-recipe/