Sunday, November 24, 2013

Gingerbread Cake

Adapted from All Recipes

2 1/2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
2 teaspoons cinnamon
1 teaspoon ground cloves
1/2 cup sugar
1/2 cup soft butter
1 egg
1 cup molasses
1 cup hot water

1. Preheat oven to 350°F. Grease and line 9x9" baking dish with parchment paper.
In a bowl mix together flour, baking soda, salt, ginger, cinnamon, and cloves.
2. In a large bowl cream together sugar and butter. Blend in egg followed by molasses. Add dry ingredients and mix until stiff dough forms. Blend in hot water, mix well.
3. Pour batter into pan and bake 45-55 minutes until toothpick inserted in the center comes out with a few moist crumbs. To prevent over-browning, place tin foil over top of cake half way through baking time.
4. Let cake cool in the pan for 15 minutes and then transfer to a wire rack to cool completely. Dust with icing sugar if desired and then slice & serve! Enjoy!

This cake is best stored in an airtight container. 

Also I used this cake to make Gingerbread Bites!

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