Gingerbread

I've been baking this old-fashioned gingerbread every Christmas since I found my grandmother's recipe card tucked in her cookbook. The rich molasses and warm spices fill my kitchen with the most incredible aroma. It's perfectly moist with just the right balance of ginger and brown sugar. I love serving it warm with butterscotch sauce drizzled over top and a generous dollop of whipped cream.

What Makes This Special

While most folks reach for gingerbread cookies during the holidays my heart belongs to this cake version. The molasses gives it this gorgeous deep color and keeps it incredibly moist. Every bite brings a perfect blend of ginger brown sugar and vanilla. It's not overly sweet which makes it perfect for afternoon tea or after dinner with coffee.

Just Perfect Every Time

After years of tweaking I've found the perfect balance in this recipe. The texture reminds me of a really good carrot cake dense but still tender. The ginger flavor shines through without overwhelming your taste buds. Best part? You don't even need to drag out your mixer it all comes together with just a whisk.

Let's Get Baking

Start by mixing your dry ingredients the fragrance of ginger cinnamon nutmeg and cloves is incredible. I spent so many test batches getting these spices just right they complement the molasses perfectly. Then in another bowl whisk together melted butter molasses brown sugar and hot water. The hot water is my secret for getting that molasses to blend smoothly no streaks or clumps.

Adding the Finishing Touches

Next comes the eggs and vanilla. Just make sure your mixture isn't too hot first we don't want scrambled eggs in our cake! When you mix in the dry ingredients don't worry if the batter seems thin that's exactly what we want. It'll bake up beautifully in about 30 minutes and your house will smell amazing.

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A Little History

Sometimes I make this with honey when friends request a milder version. While traditional molasses gives that classic deep flavor honey creates something special too. It reminds me of the European versions my friend's mother used to make.

Serving It Up

My favorite way to serve this is warm right after dinner. I usually time it so it comes out of the oven just as we sit down to eat then it's perfect for dessert. That butterscotch sauce melts into every bite and with fresh whipped cream it's pure heaven. Sometimes I dust it with powdered sugar for afternoon coffee with friends.

Getting It Just Right

The key to that perfect texture is gentle mixing don't overwork the batter. I love adding fresh grated ginger when I want extra zing. Play around with the spices until you find your perfect blend some of my friends like it spicier others prefer it mild.

Make It Last

This cake actually gets better after a day or two. I wrap it tight and keep it on my counter it stays fresh for days. When I'm planning ahead I'll even freeze slices they thaw beautifully. Just warm them slightly and they taste freshly baked.

Make It Your Own

Sometimes I toss in chocolate chips or chopped pecans for something different. A drizzle of dark chocolate on top is gorgeous for special occasions. My newest discovery is adding orange zest it brightens everything up beautifully.

The Magic of Molasses

That deep rich molasses makes all the difference. It's what gives the cake its moisture and that wonderful complex sweetness. I always use unsulfured molasses it has the cleanest flavor. Watch your friends' faces when they taste it they'll never believe how simple it was to make.

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Frequently Asked Questions

→ What type of molasses should I use?

Use fancy molasses or cooking molasses for this recipe. Do not use blackstrap molasses as it's too bitter. Honey can be used as a substitute if needed.

→ How should I store this cake?

Store the cake in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. The butterscotch sauce keeps in the fridge for up to a week.

→ Can I make this cake ahead of time?

Yes, this cake can be made 1-2 days ahead. The flavors actually develop nicely over time. Store properly and warm slightly before serving.

→ Why is my batter thin?

The batter is supposed to be thin due to the hot water and melted butter. This creates a moist, tender cake with the perfect texture.

→ What can I serve with this cake?

The cake is delicious with butterscotch sauce, whipped cream, and a sprinkle of cinnamon. You could also serve it plain or with vanilla ice cream.

Conclusion

A classic holiday dessert featuring a moist gingerbread cake rich with warm spices and molasses, complemented by a decadent homemade butterscotch sauce.