Gingerbread Cake (Print Version)
# Ingredients:
01 -
About 2 and 1/3 cups of plain flour.
02 -
2 teaspoons of powdered ginger.
03 -
One and a half teaspoons of cinnamon.
04 -
Half a teaspoon of nutmeg.
05 -
A quarter teaspoon of cloves, ground.
06 -
1 and 1/2 teaspoons baking soda.
07 -
A pinch—1/4 teaspoon—of salt.
08 -
3/4 cup melted unsalted butter.
09 -
1 cup packed brown sugar.
10 -
One cup of molasses.
11 -
One cup of steaming water.
12 -
2 big eggs.
13 -
A couple of teaspoons of vanilla.
14 -
1/3 cup butter (this one's for the sauce).
15 -
3/4 cup of brown sugar for the sauce.
16 -
Half a teaspoon of salt for the sauce.
17 -
2/3 cup heavy cream, for the sauce.
18 -
2 teaspoons vanilla for the sauce.
# Instructions:
01 -
Turn your oven to 350°F. Butter and lightly flour a 9x13-inch pan.
02 -
Grab a big bowl, whisk together the flour, spices, soda, and salt.
03 -
Combine the melted butter, sugar, molasses, and hot water by whisking. Wait to cool, then mix in the eggs and vanilla.
04 -
Slowly mix the wet with the dry stuff until smooth—it'll be pretty runny.
05 -
Pour the batter into the prepared pan. Let it bake for 30 to 35 mins or until a toothpick comes out clean.
06 -
Melt butter on the stove, then stir in sugar and salt until they're blended. Add cream and gently boil. Finish it off with vanilla.
# Notes:
01 -
Use a sweet molasses variety but skip the blackstrap type.
02 -
You could swap molasses for honey if needed.
03 -
Stays good for up to 3 days outside or 5 in the fridge.