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Next to fruitcake and plum pudding, gingerbread is one of the quintessential old-fashioned desserts for the holiday season, but it’s also delicious at any time of the year. Even though we usually tend to think of gingerbread as a holiday dessert, in earlier centuries, gingerbread was often served for special occasions throughout the year, like Muster Day, for example.
Gingerbread cake is one of my favorite ways to make old-fashioned gingerbread because I love the soft texture of the cake, and I love how quick and easy it is to make. Gingerbread cookies always take a lot of time to roll out the dough and to wait for multiple batches to bake (not to mention the disaster that my kitchen always looks like by the time I’m done . . .)
With gingerbread cake, though, all you have to do is pour the batter into a pan, pop it in the oven, and enjoy the heavenly spicy aroma as it bakes, so it’s the perfect solution for times when you want the flavor of gingerbread without the work of making cookies.
- 3/4 cup (12 Tbs.) butter, melted and cooled
- 3/4 sugar (I like using organic cane sugar)
- 2 eggs
- 3 3/4 cup flour (I used a mix of einkorn and organic all-purpose flour, but you can use all all-purpose if you don’t have any einkorn.)
- 2 1/4 tsp baking soda
- 1 1/2 tsp ginger (I like this kind because it’s organic and non-irradiated)
- 1 1/2 tsp cinnamon (I like this kind)
- 3/4 tsp cloves (I like this kind)
- 1 tsp salt (I like using real salt)
- 1 1/2 cups molasses*
- 1 1/2 cups hot water
*Note: Usually I would recommend organic molasses, but the only molasses that I’ve been able to find is organic blackstrap molasses like this kind. If you don’t mind having a cake with a darker, less sweet flavor, then you might be ok with using the blackstrap, but if you like your cake to have a sweeter flavor, then the blackstrap molasses might make the cake too bitter. I used this regular molasses for making this recipe because it has a milder flavor and it’s also unsulphured and non-gmo.
- Preheat oven to 350 degrees.
- Melt butter and let cool.
- Once butter has cooled, add sugar and eggs and beat together for a minute or two (or a little bit longer if you’re like me and you stir by hand rather than using a mixer.)
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