Cinnamon, ginger, and cloves give this moist gingerbread cake a cookie flavour. Cream cheese frosting or powdered sugar would be just as tasty as whipped cream on this cake!
– 1 cup unsulphured molasses (320 grams)– 1 cup hot or boiling water (240 ml)– 2 ½ cups all-purpose flour spooned & leveled (315 grams)– 1 ½ teaspoons baking soda
Ingredient
– 2 teaspoons ground cinnamon– 2 teaspoons ground ginger– ½ teaspoon ground clove– ½ teaspoon salt– ½ cup unsalted butter softened (115 grams)– ½ cup granulated sugar (100 grams)
– ¼ cup packed light or dark brown sugar (50 grams)– 2 large eggs at room temperature– 1 teaspoon pure vanilla extract– Homemade whipped cream optional
Direction
Mix hot water and molasses: Mix the two in a bowl and set aside. Mix the dry ingredients: Mix flour, baking soda, and spices in another bowl.
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Wet ingredients: Beat butter and sugar in a third bowl until light and fluffy. This works with a stand or handheld electric mixer. Mix eggs and vanilla with butter.
Finish the batter by adding the dry ingredients three times, alternating with the molasses. This will prevent overmixing the batter, which can make a dense cake.
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Bake cake: Pour batter into pan and bake until a toothpick inserted in the centre comes out clean. Frost: I added homemade whipped cream and cinnamon to this cake.
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You can leave it off or dust it with powdered sugar. You could even frost the cake with cream cheese.