Soft Gingerbread Snack Cake
User Reviews
5
Soft Gingerbread Snack Cake
Description
The Soft Gingerbread Snack Cake combines packed brown sugar, molasses, and real maple syrup with butter and oil to create a moist batter infused with ground ginger, cinnamon, allspice, cloves, and a hint of salt. After mixing, boiling water is gently stirred in to achieve a smooth batter, into which lightly floured cranberries are folded for bursts of tartness.
Baked at 350°F in a greased and parchment-lined 8x8 pan, the cake requires about 30 minutes or until a toothpick inserted comes out clean. The resulting cake is soft and tender with deep spice notes and occasional fruity bites from the cranberries.
Leftover cake can be stored covered at room temperature for 2-3 days, making it a convenient sweet treat or snack to keep on hand. It suits teatime or casual dessert occasions.
Ingredients
- 6 tablespoons light brown sugar packed (1/4 cup + 2 tablespoons)
- 2 tablespoons molasses
- ¼ cup maple syrup real
- 4 tablespoons butter melted
- 2 tablespoons vegetable oil
- 1 large egg
- 1 ¼ cup all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground allspice
- ¼ teaspoon cloves ground
- ¼ teaspoon salt
- ½ cup water boiling
- ¾ cup cranberries lightly dusted in flour
Instructions
- Preheat the oven to 350°. Spray an 8 x 8" glass baking dish with vegetable spray. Cut a piece of parchment to fit the bottom of the pan and insert it. Spray the parchment with vegetable spray and set aside.
- In a large bowl, combine the brown sugar, molasses, maple syrup, melted butter, vegetable oil and egg. Use a hand mixer to blend until very smooth.
- Add the ground ginger, cinnamon, allspice, cloves, salt, baking soda and flour. Whisk until just combined.
- Carefully stir in the boiling water... go slowly at first so it doesn't splash out of the bowl. Mix until batter is smooth.
- Add the cranberries and gently stir them into the batter. Transfer the gingerbread mix to the prepared baking dish and bake for 30 minutes or until a toothpick comes out clean.
Notes
- Store leftovers covered at room temperature for up to three days to maintain softness.
- Line the baking dish with parchment and spray it well to prevent sticking.
- Stir boiling water slowly into batter to avoid splashing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9Serving
Amount Per Serving
Calories 217 kcal
% Daily Value*
| Calories | 217kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 37mg | 12% |
| Sodium | 245mg | 10% |
| Potassium | 135mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 17g | 34% |
| Vitamin A | 190IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 33mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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