- Yield : 9x9-inch cake
- Servings : 12
- Prep Time : 15m
- Cook Time : 40m
- Ready In : 1:30 h
This information is per serving.
Calories from Fat75
Serving Size:3 oz. (85 g)
If you like gingerbread cookies, snickerdoodles, and gingersnaps, but do not have the time to make and bake cookies try this easy, moist, spicy Gingerbread Cake that has about 285 calories per 3 oz. (85 g) serving (1/12th cake).
Gingerbread Cake, like most cakes, has less fat and less calories per ounce than gingerbread cookies.
This Gingerbread Cake recipe is slightly sweet. If you prefer a sweeter cake increase the amount of sugar to 3/4 cup (150 grams).
Reduced the amount of flour from 330 grams to 325 grams based on 130 grams per cup.
- 4 oz (115 g) butter or margarine
- 1/2 cup (100 g) granulated sugar
- 1 large egg
- 1 cup (240 ml, 315 g) molasses
- 2 1/2 cups (325 g) all-purpose or pastry flour
- 1 1/2 teaspoons (7.5 ml) baking powder
- 1 teaspoon (5 ml) ground cinnamon
- 1 teaspoon (5 ml) ground cloves
- 1 teaspoon (5 ml) ground ginger
- 1 cup (240 ml) hot water (about 140°F, 60°C)
- Powdered sugar for dusting
Method of Preparation
In a large bowl, use a fork or whisk to combine flour, baking soda, cinnamon, cloves and ginger. Set aside.
Place an oven rack in the middle of your oven and preheat to 350°F (175°C). Line a 9x9-inch (23x23 cm) metal baking pan with parchment or grease and flour pan.
Using a stand or hand mixer on medium to high speed, cream butter 1 to 2 minutes or until soft and creamy. Gradually add sugar beating on medium speed until light and fluffy. Add egg and molasses mixing on medium speed until combined.
Add flour mixture to creamed mixture alternating with hot water beginning and ending with the flour mixture. Use a spatula to scrap the sides of the bowl if necessary. Mix thoroughly after each addition, but do not over mix especially when using all-purpose flour.
Pour batter into prepared baking pan and bake 35 to 45 minutes or until a wood toothpick or cake tester inserted into the center comes out clean. Cool 15 minutes, remove cake from pan and cool completely on wire rack. Dust with powdered sugar, if desired, prior to serving.