Gingerbread Cake
This Gingerbread Cake is deliciously moist and tender. It can easily be made into a layered cake. I personally love the simplicity of just a square piece with powdered sugar on top – the ginger and spices are the star of the show!
- Prep Time: 20 min
- Cook Time: 45 min
- Total Time: 1 hour 5 minutes
- Yield: 16-20 servings 1x
Ingredients
Scale
- 1 ½ cups molasses (equals one 12oz jar)
- ½ cup brown sugar
- ½ cup water
- ½ cup butter
- 2 ½ cups all purpose flour
- 1 ½ tsp baking soda
- 1T ground ginger
- 1 tsp ground cinnamon
- ½ tsp ground allspice
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- ½ tsp kosher salt
- 2 eggs
- 1 cup puréed pumpkin
- ½ cup milk
- ½ tsp pure vanilla extract
- powdered sugar, for topping.
Instructions
- In a saucepan over low heat melt together the molasses, brown sugar, water and butter, stirring occasionally until butter and sugar have dissolved. Set aside to cool.
- Preheat oven to 325 degrees and grease a 9×13 pan.
- Sift together the dry ingredients.
- Add eggs, pumpkin, milk and vanilla into your cooled molasses mixture and whisk well to combine.
- Mix wet mixture into your dry ingredients until fully incorporated.
- Pour batter into pre-greased pan and bake for roughly 45 minutes. (I set the timer for 30 minutes, rotate the pan in the oven, set for another 15 minutes and start checking the doneness from there with a toothpick.)
- When toothpick is not wet, a few moist crumbs is fine, take out of oven to cool.
- Once cooled, sift over powdered sugar until there’s a thick coating over the entire cake.
Notes
- Recipe can be easily multiplied for as much or as little as you want to make.
- Recipe can be easily converted into a layered cake with any type of frosting you desire. (I suggest a Spiced Cream Cheese Frosting – they go really well together. Topped with some crystallized ginger. Yummo!)
Find it online: https://www.flourandco.com/gingerbread-cake/