Gingerbread Cake
User Reviews
4.4
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Prep Time
15 mins
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Cook Time
1 hr 5 mins
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Total Time
1 hr 20 mins
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Servings
8
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Course
Dessert
Gingerbread Cake
Description
To prepare the Gingerbread Cake, sugar and softened butter are creamed until light and fluffy. Beaten egg, applesauce, and molasses are added to the mixture producing a slightly curdled but cohesive batter. Meanwhile, all-purpose flour is mixed with baking soda, ground cinnamon, ground ginger, ground cloves, and salt. These dry ingredients are gradually incorporated into the wet batter. Hot water is stirred in last to create a smooth, even consistency. Optionally, finely chopped crystallized ginger is tossed with a small amount of flour and folded into the batter to add bursts of spicy-sweet ginger.
The batter is poured into a greased and floured 9-inch cake pan and baked at 350°F for about 55-65 minutes until a toothpick inserted in the center comes out clean. Cooling before serving helps the cake set with a moist, tender crumb and a flavor profile rich in molasses sweetness and warm spices. The cake is commonly served with whipped cream, caramel sauce, or even eggnog ice cream to complement the gingerbread spices and add creaminess.
This cake stores well covered at room temperature for up to three days.
Ingredients
- ½ cup granulated sugar
- ½ cup butter room temperature, unsalted
- 1 egg lightly beaten
- ½ cup applesauce unsweetened
- 1 cup unsulfured molasses
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¾ teaspoon cloves ground
- ½ teaspoon salt
- 1 cup water hot
- ½ cup crystallized ginger optional, finely chopped
- Whipped Cream optional, for topping
- caramel sauce optional, for topping
Instructions
- Preheat oven to 350°F. Grease and flour (1) 9-inch cake pan OR a 9-inch springform pan.
- If adding the crystallized ginger to the cake, toss the chopped ginger with 1 tablespoon of the flour. Set aside.
- In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add in the egg, applesauce, and molasses. The batter may appear to be slightly curdled, this is okay - it will come together.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
- Gradually add the dry ingredients to the butter mixture until it is fully incorporated. Stir in the hot water until the batter is smooth and has an even consistency. If using, folding in the crystallized ginger. Pour the batter into the prepared pan.
- Bake in preheated oven for 55-65, until a toothpick inserted into the center comes out clean.
- Allow cake to cool before serving with whipped cream, caramel sauce, or even eggnog ice cream!
Notes
- This recipe yields one 9-inch cake, best stored covered at room temperature for up to three days to preserve moisture and flavor.
User Reviews
Overall Rating
4.4
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