Gingerbread Snacking Cake

IMG_6996

Today is my sister’s real birthday- HBD, Sister Kins!! 🙂 I made this cake for an early birthday celebration. Either the cake was tasty- or maybe I cut the portions too small…. but almost everyone had at least a second piece. 🙂 I initially forgot to serve it with whipped cream, but I thought it was delicious with just a sprinkling of powdered sugar. This recipe was adapted from Martha Stewart, via Smitten Kitchen. I made it one day ahead as the flavor was supposed to improve with age!

Happy New Year & Best Wishes for 2014!

  • 8 tablespoons (1 stick, 4 ounces or 115 grams) unsalted butter, cut into chunks, plus more for pan
  • 1 cup water
  • 1 1/2 teaspoons baking soda
  • 2/3 cup packed dark-brown sugar
  • 2/3 cup unsulfured molasses
  • 1/3 cup honey
  • 1 tablespoon freshly grated ginger (optional- I omitted it)
  • 2 large eggs, room temperature, lightly beaten
  • 2 1/2 cups all-purpose flour, plus more for pan
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground or freshly grated nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • Confectioners’ sugar, for dusting finished cake
  • Lightly sweetened whipped cream, for serving
  1. Heat oven to 350 degrees. Line a 9Ă—13-inch baking pan with parchment paper. Butter and flour parchment and sides of cake pan, or spray both with a nonstick baking spray.
  2. Bring water to a boil in a medium saucepan (or large one, if you’d like to make the cake entirely in there) and add baking soda — it will foam up! Let stand for 5 minutes, then stir in butter until melted. Whisk in dark brown sugar, molasses and fresh ginger, if using. Mixture is usually just lukewarm by now, but if it still feels quite hot to the touch, set it aside to 10 to 15 minutes to cool further before using.
  3. Transfer molasses mixture to a large mixing bowl if your saucepan isn’t large enough to make the batter in. Whisk in eggs until just combined. Sift dry ingredients (flour, salt, baking powder, and all spices) over wet, then stir the wet and dry ingredients together until just combined.
  4. Pour batter into prepared pan; bake for 28 minutes (standard oven) to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Transfer cake to a wire rack and let cool completely. Once fully cool, cut around cake to make sure no parts are sticking to the side and invert cake out onto a rack, then onto a serving plate. Dust with confectioners’ sugar and cut into squares. Serve with lightly sweetened whipped cream, if desired.

Do ahead: Whipped cream needs to be stored in the fridge. Cake keeps at room temperature for up to a week in an airtight container. It gets better with age.

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