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Gingerbread Cake

A warm, spiced cake that fills the kitchen with ginger and molasses aroma, perfect for tea, dessert, or holiday occasions.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1/2 cup molasses
  • 1 cup hot water Use hot (not boiling) water to help dissolve sugars and bloom spices.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
  2. In a large bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
  3. In another bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
  4. Beat in the eggs one at a time, then stir in the molasses.
  5. Gradually add the dry ingredients to the wet ingredients, alternating with hot water. Mix until just combined.
  6. Pour the batter into the prepared pan.
Baking
  1. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
  2. Allow to cool before serving.
Serving
  1. Cut into squares. Serve warm or at room temperature. Top with whipped cream, a dusting of powdered sugar, or a simple icing.

Notes

Measure flour properly by spooning into the cup and leveling. Do not overmix once you add flour to keep the cake tender. Test doneness with a toothpick near center. Let the cake cool a bit before cutting to get clean slices.