Gingerbread Cake (Print Version)
# Ingredients:
01 -
2 1/3 cups all-purpose flour.
02 -
2 teaspoons ground ginger.
03 -
1 1/2 teaspoons cinnamon.
04 -
1/2 teaspoon nutmeg.
05 -
1/4 teaspoon ground cloves.
06 -
1 1/2 teaspoons baking soda.
07 -
1/4 teaspoon salt.
08 -
3/4 cup unsalted butter, melted.
09 -
1 cup brown sugar.
10 -
1 cup molasses.
11 -
1 cup hot water.
12 -
2 large eggs.
13 -
2 teaspoons vanilla extract.
14 -
1/3 cup unsalted butter (for sauce).
15 -
3/4 cup brown sugar (for sauce).
16 -
1/2 teaspoon salt (for sauce).
17 -
2/3 cup whipping cream.
18 -
2 teaspoons vanilla extract (for sauce).
# Instructions:
01 -
Heat oven to 350F. Grease and flour 9x13 inch pan.
02 -
Whisk flour, spices, baking soda and salt in large bowl.
03 -
Whisk melted butter, brown sugar, molasses and hot water until combined. Add eggs and vanilla once cooled.
04 -
Gently whisk dry ingredients into wet ingredients until smooth. Batter will be thin.
05 -
Pour into pan and bake 30-35 minutes until toothpick comes out clean.
06 -
Melt butter, add brown sugar and salt until dissolved. Add cream and boil gently. Finish with vanilla.
# Notes:
01 -
Use fancy or cooking molasses, not blackstrap.
02 -
Can substitute molasses with honey.
03 -
Keeps at room temp 3 days or fridge 5 days.