Gingerbread Cake
Gingerbread cake is a warm, spiced dessert featuring a rich blend of ginger, cinnamon, and molasses. This moist, aromatic cake is perfect for the holiday season, often topped with cream cheese frosting or served with a dollop of whipped cream.
Equipment
- Bakin dish
- Spatula
- Whisk
- Mixing bowls
Ingredients
Gingerbread Cake
- fresh whipped cream , for topping
- bananas for topping
- 1 tsp ground ginger
- 1 cup very hot water
- 1 tsp ground cinnamon
- 1 cup unsulphered molasses
- 1 large egg , beaten
- ½ tsp ground cloves
- ½ cup granulated sugar
- ½ tsp salt
- ½ cup butter
- 1½ tsp baking soda
- 2½ cups all-purpose flour
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 1 cup heavy whipping cream
- ½ cup butter
Instructions
Gingerbread Cake
- Preheat the oven to 350°F and grease a 9x13-inch pan with cooking spray.
- In a large bowl, cream together sugar and butter until light and smooth.
- Add the egg and molasses, mixing well.
- In a separate bowl, whisk together the dry ingredients: flour, baking soda, cinnamon, ginger, cloves, and salt.
- Combine the dry mixture with the wet ingredients, stirring until incorporated.
- Gradually add hot water and mix until smooth (the batter will be thin).
- Pour the batter into the prepared pan and bake for 20-35 minutes, or until a toothpick inserted in the center comes out clean.
- Serve warm, topped with sliced bananas, whipped cream, and vanilla cream sauce.
Vanilla Cream Sauce
- In a medium saucepan, combine sugar, butter, and cream over medium heat.
- Stir occasionally until the butter melts.
- Bring to a boil and cook, stirring frequently, for 3-5 minutes.
- Remove from heat and stir in vanilla.
- Let cool slightly before drizzling over the cake.
Notes
- For added richness, use dark brown sugar instead of granulated sugar.
- Ensure the hot water is added slowly to avoid cooking the eggs in the batter.