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Home Recipes
Dessert & Treat

Gingerbread Cake

This easy-to-make snacking cake tastes like the holidays.

Ingredients :

    8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
    2 ½ cups all-purpose flour, plus more for the pans
    1 cup boiling water
    2 teaspoons baking soda
    2 teaspoons ground ginger
    1 ½ teaspoons ground cinnamon
    ½ teaspoon ground cloves
    ½ teaspoon ground nutmeg
    ½ teaspoon salt
    2 teaspoons baking powder
    ⅔ cup packed dark-brown sugar
    1 cup unsulfured molasses
    1 tablespoon freshly grated ginger
    2 large eggs, room temperature, lightly beaten
    Confectioners' sugar, for dusting

Direction :

    Preheat oven, prep pan, and combine boiling water and baking soda:
    Heat oven to 350°F. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside.

    Sift dry ingredients:
    In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

    Cream butter, add brown sugar:
    In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy.

    Add molasses and ginger, then baking soda mixture and flour:
    Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

    Pour into pan and bake:
    Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes.

    Cool and cut into squares:
    Let cool on a wire rack. Cut into squares; dust with confectioners' sugar.

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681 Parkway Street, El Centro, California(CA), 92243

info@saucydelights.com

Mon - Fri: 9:00 - 19:00

+1 980 333 4817

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