Vincci Tsui, RD

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Gingerbread Cake

Vincci Tsui

Gingerbread Cake

Prep time

20 mins

Cook Time

50 mins

Total Time

1 hour 10 mins

I L-O-V-E anything gingerbread and I'm kicking myself for not making this simple gingerbread cake (adapted from former food blogger and now renowned quilter and author, Cheryl Arkison) a Christmas tradition. Well, it's never too late to start, isn't it?

Author: Backseat Gourmet

Recipe type: Dessert, Christmas

Makes: 8 x 8" cake

Ingredients

  • ½ cup/4 oz (125 mL/227 g) butter

  • ⅔ cup (170 mL) brown sugar, packed

  • 1 egg

  • 1 cup (250 mL) molasses

  • 2½ cups (625 mL) flour

  • ½ tsp (2 mL) salt

  • 1½ tsp (7 mL) baking soda

  • 1 tsp (5 mL) ground ginger

  • 1 tsp (5 mL) cinnamon

  • ¼ tsp (1 mL) cloves

  • 1 cup hot (not boiling) water

Instructions

  1. Preheat the oven to 350˚F. Grease an 8″ x 8″ baking pan.

  2. Cream butter. Gradually add the sugar, then the egg. Beat until light and fluffy. Add the molasses and mix until just blended.

  3. In a medium bowl whisk together the dry ingredients. Add to the batter, ½ cup (125 mL) at a time, alternating with ¼ cup (60 mL) water. Beat until smooth after each addition. Pour into prepared pan.

  4. Bake for 45-50 minutes, or until a tester comes out clean. Dust with icing sugar before serving; also delicious with salted caramel sauce or maple butter.