Gingerbread Cake


Well, it’s midway through November, and temperatures are still really high! It doesn’t feel like November, that’s for sure, but the holidays inevitably rush closer.

Paul and I recently went on a Date Night, which we try to do once a week. We hadn’t had one in about a month (thank you, wedding planning!) so we felt it was high time we did so. We did a bit of research (so very indecisive) about where we wanted to go, and settled on one spot for dinner, and going to a different restaurant later for dessert.

What a dessert it was! A Chocolate Sticky Toffee Pudding Cake and a Gingerbread Cake with roasted apples were the items we chose, and not going to lie, I had to tap out. I got so full on those decadent desserts, I was impressed!

The gingerbread cake, however, left me with a craving to try and replicate it. I took to the internet, and found this recipe. It’s a breeze to whip up, and can be done with pantry staples (if your pantry staples include Fancy Molasses, because mine does!) and some excellent spices. That was the only thing I changed in the recipe. It only calls for ginger, cloves, and cinnamon. I love those spices, but I feel that the ginger-spice flavour is elevated that much more when I also add a tiny bit of nutmeg and cardamom. These changes are reflected in the recipe below.

Keep an eye out though – I’m in the mood to experiment with gingerbread flavours, and this week, I’m planning on trying to execute a Gingerbread Pie as per Paul’s request… we’ll see how it goes!!

Ingredients

Yield: 1 9 inch square cake

½ c. sugar
½ c. butter
1 c. Fancy molasses (not blackstrap)
1 egg
2½ c. flour
1½ tsp. baking soda
½ tsp. salt
1 tsp. ground ginger
½ tsp. cinnamon
½ tsp. ground cloves
¼ tsp. nutmeg
¼ tsp. cardamom
1 c. hot water

Preheat oven to 350°F. Line an 8 or 9 inch square pan with parchment paper or aluminum foil. Grease and flour. (I used my miracle cake release.)

In the bowl of a mixer fitted with the paddle attachment, cream together the sugar and butter until smooth. Add in the egg, and beat well. Add the molasses, and beat again to combine.

In a medium mixing bowl, combine the flour, baking soda, salt, and all the spices. Whisk together or toss with a fork to combine. Add the dry ingredients to the wet and begin to combine on low speed.

Add in the hot water, and mix until a smooth batter forms. Pour into the prepared pan. Bake for 50 – 60 minutes, until a toothpick comes out clean.Start checking the cake around 45 minutes for doneness.

Allow to cool in pan. Slice, and serve alone or with whipped cream sprinkled with cinnamon.

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