Gingerbread
User Reviews
5
Gingerbread
Description
The Gingerbread recipe focuses on a batter enriched with molasses and a blend of spices including cinnamon, ginger, and cloves to deliver classic warm flavors. The butter and brown sugar are creamed together before adding molasses and egg, then combined with dry ingredients and finished with hot water mixed in for a smooth batter. Baked in a parchment-lined pan, it emerges with a soft, tender crumb that holds together well for slicing. The accompanying whipped topping made from heavy cream whipped with brown sugar and vanilla adds a creamy sweetness that balances the spice and provides a mellow, airy complement to each slice.
The cake is best served warm to highlight the melding of spice and molasses, topped with the whipped cream mixture. Ideal for festivities or a comforting dessert, it offers a straightforward approach to gingerbread without complex preparation.
Ingredients
- ½ cup butter room temperature, unsalted
- ½ cup brown sugar packed
- 1 egg room temperature, large
- 1 cup molasses
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- 1 ¼ teaspoon baking soda
- 1 teaspoon baking powder
- 1 ½ teaspoon cinnamon
- 1 ¼ teaspoon ground ginger
- ½ teaspoon cloves ground
- 1 cup water hot
For the whipped topping
- 1 ½ cup heavy cream very cold
- ½ cup brown sugar packed
- Pinch salt
- 2 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F. Line the bottom of a 13x9 baking dish with parchment paper.
- Add butter and brown sugar to the bowl of a stand mixer and cream together until well combined. Add molasses and egg and mix again.
- Combine the flour, baking soda, baking powder, salt, and spices in a separate bowl. Add to the butter-molasses mixture. Continue mixing until just combined. With the mixer still on, slowly pour the hot water into your batter and mix until smooth.
- Pour the batter into the prepared pan and bake for 23-25 minutes or until a toothpick inserted in the center of the cake comes out clean.
- While the cake is baking, make the whipped topping. Add heavy cream, brown sugar, vanilla, and salt to a medium bowl and use a hand mixer on high speed to whip until medium to stiff peaks form.
- Remove the cake from the oven and allow to cool in the pan for about 10 minutes. Carefully remove from the pan and cut into 16 equal slices. Serve cake warm topped with whipped topping and an extra dash of cinnamon.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16slices
Amount Per Serving
Calories 318 kcal
% Daily Value*
| Calories | 318kcal | 16% |
| Carbohydrates | 45g | 15% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 52mg | 17% |
| Sodium | 209mg | 9% |
| Potassium | 378mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 30g | 60% |
| Vitamin A | 523IU | 10% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
