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Author Notes: This gingerbread is not meek. It contains three types of ginger, many spices, and a full cup of dark molasses. The resulting cake is spicy, barely sweet, and just perfect for the holidays. —Hillary Pollak
Makes one 9" x 13" cake
- 1 cup boiling water
- 2 teaspoons baking soda
- 115 grams buckwheat flour
- 115 grams brown rice flour
- 100 grams tapioca flour
- 1 teaspoon xanthan gum
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 8 tablespoons unsalted butter
- 2/3 cup packed dark brown sugar
- 1 cup unsulfured molasses
- 1 tablespoon freshly grated ginger
- 2 large eggs
- 1/2 cup diced candied ginger
- Preheat oven to 350F. Lightly butter the bottom and sides of a 9x13 inch baking pan. Line the bottom with parchment paper.
- In a small bowl, combine the boiling water with the baking soda. Set aside.
- In a medium bowl, whisk together the flours, xanthan gum, spices, salt, and baking powder. Set aside.
- 4. Using an electric mixer, beat the butter and brown sugar together in a large bowl until light and fluffy. Beat in the molasses, grated ginger, and baking soda mixture. Add the eggs, one at a time, mixing well after each addition. Mix in the flour and the candied ginger.
- Pour the batter into the prepared pan and bake until a tester inserted into the center comes out clean, about 30-35 minutes. Transfer the cake to a wire rack and let it cool completely. Cut into squares, dust with confectioner’s sugar, and serve.
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