Indulge in the festive spirit with a delightful gingerbread cake that fills your kitchen with the warm aromas of cinnamon, ginger, and nutmeg. This cake is not only visually appealing but also incredibly delicious, making it a perfect centerpiece for your holiday gatherings. Whether you’re an experienced baker or a novice, this recipe will guide you step by step to create a moist and flavorful cake that will impress your friends and family.
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup molasses
- 1/2 cup hot water
Servings and Cooking Time
This recipe yields approximately 12 servings. Preparation time is about 20 minutes, and the cooking time is 45 minutes.
Nutritional Value
Per serving (1 slice, approximately 100g):
– Calories: 350
– Protein: 3g
– Fat: 12g
– Carbohydrates: 60g
– Fiber: 2g
– Sugar: 30g.
This is based on one serving.
Step-by-Step Cooking Process
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the molasses until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with hot water.
- Mix until just combined; do not overmix.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Alternative Ingredients
You can substitute whole wheat flour for all-purpose flour for a healthier option. Additionally, maple syrup can replace molasses if you prefer a different flavor profile. For a dairy-free version, use vegan butter or coconut oil instead of regular butter.
Serving and Pairings
Gingerbread cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream. It also goes well with spiced teas or coffee, making it a cozy treat for afternoon gatherings.
Storage and Reheating
Store the gingerbread cake in an airtight container at room temperature for up to 3 days. It can also be refrigerated for up to a week. To reheat, simply warm slices in the microwave for 10-15 seconds. Freezing is possible; wrap slices tightly in plastic wrap and store in a freezer-safe container for up to 3 months.
Cooking Mistakes
- Overmixing the batter can lead to a dense cake.
- Using cold ingredients can affect the texture; ensure they are at room temperature.
- Not measuring ingredients accurately can ruin the cake.
- Opening the oven door frequently can cause the cake to sink.
- Not allowing the cake to cool before frosting can lead to melting frosting.
Helpful Tips
- Use fresh spices for maximum flavor.
- Let the cake sit for a day for the flavors to meld.
- Top with a simple glaze for added sweetness.
- Experiment with adding nuts or dried fruits for texture.
FAQs
Can I use gluten-free flour for this recipe?
Yes, you can use a gluten-free all-purpose flour blend, but the texture may vary slightly.
How can I make this cake more festive?
You can decorate the cake with icing, candy, or seasonal fruits to enhance its appearance.
Can I make this cake ahead of time?
Absolutely! The gingerbread cake can be made a day or two in advance and stored, allowing the flavors to develop even more.
Is there a vegan version of this recipe?
Yes, by substituting eggs with flax eggs and using plant-based butter, you can create a vegan gingerbread cake.
What should I do if my cake is too dry?
If your cake turns out dry, consider adding a simple syrup or serving it with whipped cream to add moisture.
Conclusion
Gingerbread cake is a delightful treat that brings warmth and nostalgia to any gathering. With its rich flavors and inviting aroma, this cake is sure to become a favorite in your baking repertoire. Enjoy making and sharing this festive dessert with loved ones!
Gingerbread Cake
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup brown sugar
- 2 large eggs
- 1 cup molasses
- 1/2 cup hot water
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- In a bowl, whisk together flour, baking powder, baking soda, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the molasses until well combined.
- Gradually add the dry ingredients to the wet mixture, alternating with hot water.
- Mix until just combined; do not overmix.
- Pour the batter into the prepared baking pan and smooth the top.
- Bake for 45 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
