Gingerbread Cake
This moist and flavorful gingerbread cake is perfect for the holiday season or any time you crave a warm, spiced dessert. Topped with a light glaze or served plain, it’s a delightful treat that will fill your home with the aroma of ginger and spices. With reduced brown sugar, it strikes a perfect balance of sweetness and spice.
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. In a large mixing bowl, combine 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of ground ginger, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt.
In another bowl, cream together 1/2 cup of unsalted butter and 3/4 cup of brown sugar until light and fluffy.
Add 2 large eggs, one at a time, mixing well after each addition. Stir in 1/2 cup of unsulfured molasses and 1 cup of hot water until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Pour the batter into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Once cooled, you can serve the cake plain or drizzle with a simple glaze made from powdered sugar and water.
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