Author Notes
This is one of the moistest most delicious gingerbread cake recipes I have ever tasted. If you eat it warm with whipped cream it takes like a fluffy cake, but if you let it sit overnight, it becomes almost a gingerbread pudding! One of my favorite holiday recipes! —Megan Mitchell
Ingredients
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1/2 cup
Unsalted Butter
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1/2 cup
Packed Brown Sugar
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1 cup
Molasses
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1
egg
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1 1/2 cups
All Purpose Flour
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1 teaspoon
Ground Ginger
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1/2 teaspoon
Ground Cinnamon
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1/4 teaspoon
Ground Cloves
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1/2 teaspoon
Kosher Salt
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1 teaspoon
Baking Soda
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1 cup
Hot Water
Directions
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Preheat oven to 350°.
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Grease a cake pan with cooking spray. Place a piece of parchment into pan. Make sure it reaches up all of the sides. Grease the paper.
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Cream the butter and brown sugar until light and fluffy.
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Beat in molasses and egg.
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In another bowl, sift together flour, spices and salt (not the baking soda) and then add mixture gradually to butter and sugar mixture.
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Dissolve baking soda in the hot water, and gradually add to batter. Mixture will be thin.
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Pour batter into pan and bake for 40-45 minutes until a toothpick comes out clean and the cake is light and springy.
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Serve warm or cool with whipped cream.
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