GINGERBREAD CAKE RECIPE
Hello!
I’m not a fan of gingerbread cookies but I sure do love Gingerbread Cake! The recipe that I’m about to share with you is delicious proof that gingerbread can be consumed and enjoyed in a form other than a cookie.
I adapted my recipe for Gingerbread Cake from one a reader sent into Gourmet Magazine. They published the delicious recipe in their October 2000 issue and I have been making my version ever since. It is super moist and spicy but not too gingery. I’m not sure if “gingery” is a word but you know what I mean. It is the antithesis of Gingerbread Cookies, which in my opinion are hard and crunchy (not moist) and too “gingery” for my taste.
Here is how to make this simple Gingerbread Cake recipe which is a winter time treat in my household. Start by preheating your oven to 350º F. Then generously grease an 8″ x 8″ square pan.
Next you will need 1/2 cup shortening. I buy these convenient cubes of shortening which can be cut into the desired amount.
Place the shortening in the bowl of your standing mixer and add 1/2 cup granulated sugar.
Beat the sugar and shortening until light and fluffy.
Next add 1 large egg and beat to combine.
Add 1 cup molasses to 1 cup of hot water and mix to combine. Then set it aside.
Into a separate medium sized mixing bowl add 2-1/2 cups all-purpose flour, 1-1/2 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves and 1 teaspoon ground ginger. Using a whisk, mix to combine.
Doing this in 3 batches, add 1/3 of the molasses mixture to the sugar/egg/shortening mixture. Beat to combine.
Then add 1/3 of the flour mixture and beat on low speed to combine.
Do this 2 more times until all of the flour and molasses mixtures have been exhausted and the batter is smooth.
Pour the batter into your prepared baking pan and bake for about 4o minutes or until a tester comes out clean.
Cool the cake in the pan on a rack. Cut into squares and serve with a dollop of freshly whipped cream.
So there you have it: GINGERBREAD CAKE RECIPE
It beats Gingerbread Cookies any day!
- 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.
- Start by preheating your oven to 350º F. Then generously grease an 8" x 8" square pan.
- Place shortening in the bowl of your standing mixer and add the sugar.
- Beat the sugar and shortening until light and fluffy.
- Add egg and beat to combine.
- Add molasses to hot water and mix to combine. Then set it aside.
- Into a separate medium sized mixing bowl add flour, baking soda, cinnamon, cloves and ginger. Using a whisk, mix dry ingredients to combine.
- Doing this in 3 batches, add ⅓ of the molasses mixture to the sugar/egg/shortening mixture. Beat to combine.
- Then add ⅓ of the flour mixture and beat on low speed to combine.
- Do this 2 more times until all of the flour and molasses mixtures have been exhausted and the batter is smooth.
- Pour the batter into prepared baking pan and bake for about 40 minutes or until a tester comes out clean.
- Cool the cake in the pan on a rack.
- Cut into squares and serve with a dollop of freshly whipped cream.
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