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
Continue After Advertisement
Ingredients
-
1/2 cup
Unsalted Butter
-
1/2 cup
Packed Brown Sugar
-
1 cup
Molasses
-
1
egg
-
1 1/2 cups
All Purpose Flour
-
1 teaspoon
Ground Ginger
-
1/2 teaspoon
Ground Cinnamon
-
1/4 teaspoon
Ground Cloves
-
1/2 teaspoon
Kosher Salt
-
1 teaspoon
Baking Soda
-
1 cup
Hot Water
Directions
-
Preheat oven to 350°.
-
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.
-
Cream the butter and brown sugar until light and fluffy.
-
Beat in molasses and egg.
-
In another bowl, sift together flour, spices and salt (not the baking soda) and then add mixture gradually to butter and sugar mixture.
-
Dissolve baking soda in the hot water, and gradually add to batter. Mixture will be thin.
-
Pour batter into pan and bake for 40-45 minutes until a toothpick comes out clean and the cake is light and springy.
-
Serve warm or cool with whipped cream.
See what other Food52ers are saying.