This old-fashioned Gingerbread Cake is perfectly spiced with ginger, cinnamon, and rich, delicious molasses. A sweet and simple holiday classic from my mom's recipe binder.
1cupunsulphured molassesI use Grandma's Original Unsulphured
1egg
1cupboiling water
2 ¼cupall-purpose flour
1teaspoonbaking soda
1teaspoonginger
1teaspooncinnamon
½teaspoonsalt
powdered sugar and whipped creamfor topping
Instructions
Preheat oven to 325 degrees F. Coat a 9- or 10 inch square baking dish with nonstick cooking spray.
Use an electric mixer to cream together the sugar and butter in a large mixing bowl. Add the molasses and egg and beat until well combined.
In a separate medium bowl, combine the flour, baking soda, ginger, cinnamon, and salt. Use a spoon to blend the flour mixture into the butter mixture. Add the hot water and stir until well incorporated and the batter is smooth. Pour into the prepared pan.
Bake for 45 to 50 minutes, or until a toothpick inserted in the center of the cake comes out clean.
It is delicious served slightly warm, topped with powdered sugar and whipped cream!
Video
Notes
Big Batch Instructions
For a large sheet cake, this recipe can be doubled and baked in a 12- x 17-inch rimmed baking sheet. Follow exactly as directed but reduce baking time to approximately 26 to 30 minutes.