Gingerbread Cake
I found this easy gingerbread cake recipe in my Cooking Light cookbook. We were having friends over, and I wanted to serve a nice dessert that was light, low-calorie, but still really tasty. This simple gingerbread cake recipe was fun to make, and we all thought it turned out delicious, tender, and flavorful.
Gingerbread Cake
Ingredients:
- â…“ cup of sugar
- ¼ cup of unsalted butter, softened
- â…“ cup of molasses
- 1 large egg
- 1½ cups of flour
- 1 tsp ground ginger
- ½ tsp ground nutmeg Â
- ½ tsp ground cloves Â
- ½ tsp baking soda
- â…› tsp of salt
- â…” cup of milk
- 2 tsp powdered sugar (sifted)
How to Make a Gingerbread Cake
Preheat the oven to 350 degrees.
Using a hand mixer, beat sugar and butter until well blended and creamy.
Add the molasses and egg; beat well.
Combine flour, ginger, nutmeg, cloves, baking soda, and salt, mixing well.
Slowly add the flour mixture to the sugar mixture alternately with milk, beginning and ending with the flour mixture.
Pour batter into an 8-inch square baking pan coated with cooking spray; Tap the pan once on the counter to remove air bubbles.
Bake for 22-25 minutes or until a wooden pick inserted in the center comes out clean.
Cool in the pan on a wire cooling rack.
Once the cake has completely cooled, sift powdered sugar on top, slice, and serve. Enjoy.
Equipment
- 8-inch Baking Pan
Ingredients
- â…“ cup of sugar
- ¼ cup of unsalted butter softened
- â…“ cup of molasses
- 1 large egg
- 1½ cups of flour
- 1 tsp ground ginger
- ½ tsp ground nutmeg
- ½ tsp ground cloves
- ½ tsp baking soda
- â…› tsp of salt
- â…” cup of milk
- 2 tsp powdered sugar sifted
Instructions
- Preheat the oven to 350 degrees.
- Using a hand mixer, beat sugar and butter until well blended and creamy.
- Add the molasses and egg; beat well.
- Combine flour, ginger, nutmeg, cloves, baking soda, and salt, mixing well.
- Slowly add the flour mixture to the sugar mixture alternately with milk, beginning and ending with the flour mixture.
- Pour batter into an 8-inch square baking pan coated with cooking spray; Tap the pan once on the counter to remove air bubbles.
- Bake for 22-25 minutes or until a wooden pick inserted in the center comes out clean.
- Cool in the pan on a wire cooling rack.
- Once the cake has completely cooled, sift powdered sugar on top, slice, and serve. Enjoy.
I made this cake and it’s great. I added sour cream instead of the milk and minced yes minced about 1/3 of a cup apples. I did this because I have seen this sort of cake made with apple sauce. The apples dissappear when cooking so there are no chunks and it balanced the moisture level as sour cream is thicker than milk. Oh yes I put ginger into the cake as well about 1/2tsp. Spice is all to taste.
Then I made a butter sauce with real cloves, cinnimon, ginger, touch of molasses and orange peels and simmered it on low heat.
Turned out great
Rae
Can you make this gingerbread cake with whole milk instead of 1% ? Your recipe sounds so good..,and I love gingerbread!!
Jan,
Absolutely! It will probably be even more delicious!
-Pam