The mention of gingerbread typically evokes images of little men with appendages begging to be bitten, but in our house, it meant my grandmother’s gingerbread cake. The heavenly scent of aromatic spices signaled a dessert of super-moist fragrant cake with big plops of whipped cream. Understated and straight-forward, this outrageously flavorful cake is by no means the prettiest cake you'll ever make, but is by far the tastiest. The top forms a burnt-caramel crust while the cake is moist and dense with a bit of attitude. —WeLike2Cook
one 9x13 snack cake
light brown sugar
2 1/2 cups
1 1/2 teaspoons
In This Recipe
Preheat oven to 350 degrees F.
Cream together shortening and sugar, then add eggs and molasses.
In a separate mixing bowl, combine dry ingredients and slowly add to the creamed mixture.
Once all the ingredients are incorporated, add boiling water. The water will make the batter quite thin.
Pour the batter into a greased 9 x 13-inch baking pan.
Bake for approximately 30 minutes until a cake tester poked into the center comes out clean.
Cut cake in large squares and serve with freshly whipped cream. A fruit topping like candied cranberries or poached pears would be a lovely addition..