Classic Gingerbread Cake
Sweet molasses and warming spices come together to create this ultimate holiday Classic Gingerbread Cake!!
Equipment
- 9 X 13 cake pan
Ingredients
- ½ cup unsalted butter 1 stick
- 1 cup molasses unsulphured
- 1 large egg beaten
- 1 cup hot water
- 1 cup granulated sugar
- 2 ½ cups flour sifted
- 1 ½ teaspoon baking soda
- 1 ½ teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon kosher salt
Instructions
- Pre heat oven to 350 degrees farenheit. Grease a 9 x 13 pan with cooking spray and line with parchment paper.
- In a large bowl, cream together granulated sugar and butter until light and fluffy
- Add slightly beaten egg and molasses, mix well until combined.
- In a medium size bowl, sift together flour, baking soda, salt, and spices.
- Add dry ingredients to wet mixture in three batches. Stir to combine with spatula, batter will be thick.
- Slowly add hot water to batter and stir and until smooth. Batter will be very thin.
- Pour batter into prepared pan and bake until 30 to 40 minutes or until a toothpick inserted in the center comes out clean.
- Allow cake to cool slightly in pan on wire rack. Slice into sqaures and serve warm with whipped cream, powdered sugar, or vanilla ice cream. Or eat it plain!!
Notes
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