Old-Fashioned Gingerbread Cake
This Old-Fashioned Gingerbread Cake is tender, moist and PACKED with flavor from rich, complex molasses and lots of gingerbread spice. Such an easy, simple cake to make during the busy holiday season!
Servings: 9 -12
- 1/2 cup butter softened
- 1/2 cup granulated white sugar
- 1 large egg
- 1 cup molasses not blackstrap
- 1 Tablespoon ground ginger
- 1 Tablespoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 2 teaspoons baking soda
- 1/2 teaspoon salt
- 2½ cups all-purpose flour
- 1 cup hot water
- Fresh whipped cream for garnish optional but recommended
Preheat oven to 350 degrees F. Liberally grease a 9" square pan with cooking spray. Set aside.
In a large bowl, cream together the butter and sugar with a handheld electric mixer until creamy, about 1 minute. Beat in the egg and molasses, mixing well after each addition. Add in the spices, baking soda, salt, and flour and mix on slow speed until barely blended. Lastly, carefully stream in the hot water until completely blended and fully incorporated. Pour into the prepared pan.
Bake for 35-45 minutes or until a toothpick or cake tester inserted near the center comes out clean or with moist, not wet, crumbs. Cool completely before cutting into squares.