A delightful and spiced gingerbread cake perfect for the holiday season.
Author:Lorenzo Bonucci
Prep Time:20 minutes
Cook Time:35 minutes
Total Time:55 minutes
Yield:12 servings 1x
Category:Dessert
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
1 cup molasses
1 cup hot water
1 teaspoon vanilla extract
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, ginger, cinnamon, nutmeg, and salt. Set aside.
In a large mixing bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the eggs one at a time, mixing well after each addition. Then, stir in the molasses and vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Begin and end with the dry ingredients, mixing until just combined.
Pour the batter into the prepared baking pan and smooth the top.
Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Notes
For a festive touch, add 1/2 cup of chopped walnuts or pecans to the batter before baking.
Serve with whipped cream or a dusting of powdered sugar for an extra special treat.