Gingerbread CakeDec 17, 2012
There are a few things that say “only for Christmas” and for me, gingerbread is one of them. I’m all for cookies loaded with icing but I found this recipe for actual cake and on occasion, it’s even better. It is a dense, moist cake that does not rise. In fact, the texture is a lot like a brownie but a little lighter.
2 cups – 500 ml flour
1/2 cup – 125 ml granulated sugar
1 tsp – 5 ml baking powder
1/2 tsp – 2 ml baking soda
1 tsp – 5 ml salt
2 tsp – 10 ml ginger
1 tsp – 5 ml cinnamon
1/2 cup – 125 ml butter or margarine, softened
3/4 cup – 175 ml fancy molasses
1/2 cup – 125 ml milk
Preheat oven to 350F/180C. Measure all ingredients into mixing bowl. Beat slowly to combine together. Beat at medium high speed for 2 minutes until smooth. Spread into a greased 9 x 13 inch (22 x 33 cm) pan. Bake in oven for about 30 minutes until an inserted wooden pick comes out clean.
Do NOT overcook. Let cool and then place in an airtight container or cover with plastic wrap. It dries out quickly.
Great with whipped cream or ice-cream. And caramel sauce.