Tag Archives: cinnamon

Gingerbread Cake

Happy holidays everyone!!  🙂  I can’t believe we are already halfway through December and it’s just my first post for the month.  Time seems to be flying by so fast lately!

I’ve been intending to bake gingerbread or gingersnaps for a while now but it kept getting postponed.  Well, there could be no better time than the holiday seasons to get some baking done.  🙂

This time I used a brown sugar substitute for the molasses required in the recipe; which must be why my gingerbread cake is of a lighter shade of brown instead of dark brown colour.  I’ll make sure I use molasses next time since it also adds an essential component to the taste of Gingerbread Cake.  However, I’m very glad with my first attempt at this Classic Gingerbread Cake which was wonderfully moist and full of flavors.  🙂

Recipe adapted from here.  I bet the chocolate version of this would amazing as well!

INGREDIENTS :

  • 2 1/2 cups flour
  • 1 tbs ground ginger
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/2 tsp ground cinnamon
  • 1/8 tsp ground cloves (optional)
  • 1/8 tsp nutmeg (optional)
  • 1 cup molasses
  • 1/2 cup butter (8 tbs)
  • 1 large egg
  • 1/4 cup brown sugar (2 – 4 tbs)
  • 1 cup milk / buttermilk / water (warm)
  • 1 – 2 tsp vanila extract (optional)

Molasses substitute (1 cup) :  To 3/4 cup brown sugar, add 1/4 cup water.  Heat on stovetop or in microwave till sugar dissolves and becomes slightly thick.  Allow to cool and use as directed in the recipe.

METHOD :

  • Preheat your oven to 350°F / 175°C.
  • Mix flour, ginger, baking powder, baking soda, cinnamon, clove and nutmeg in a medium bowl. Set aside.

  • Beat butter and sugar in a large bowl.  Add in the egg and then molasses and vanilla extract.  Beat till well blended.  (I used 1 tsp vanilla extract and 1 tsp caramel essence)
  • Fold in the flour mixture alternating with warm water / buttermilk / milk until just mixed.  (I used buttermilk)

  • Pour into a greased 9-inch cake pan.  Bake at 175°C for 40 – 45 minutes or until a toothpick inserted in center comes out clean.

  • Cool in pan on wire rack for 10 minutes.  Invert cake onto wire rack to cool completely.

Serve the cake as such or add some frosting of your choice or simply dust with some icing sugar.  

This cake was definitely a hit considering that most of it was gone within a day.  🙂

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