Gingerbread Snacking Cake

Gingerbread Snacking Cake makes a tasty treat when friends and family stop in for the holidays!

1/2 cup butter

2 1/2 cups all-purpose flour

1 cup boiling water

2 tsp. baking soda

1 Tbsp. ground ginger

1 1/2 tsp. ground cinnamon

1/2 tsp. ground cloves

1/2 tsp. ground nutmeg

1/2 tsp. kosher salt

2 tsp. baking powder

2/3 cup dark brown sugar, packed

1 cup unsulfured molasses

2 large eggs, room temperature, lightly beaten

powdered sugar for dusting

Preheat oven to 350 degrees with a rack in the center. Butter and flour a 9 x 13 inch cake pan, tapping out excess, set aside.

In a bowl, combine boiling water and baking soda, set aside.

In a bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder.

In the bowl of an electric mixer fitted with the paddle attachment, cream butter on medium until light.

Beat in brown sugar until fluffy. On low speed, beat in molasses, baking soda mixture and flour mixture.

Beat in eggs, one at a time.

Pour batter into prepared pan, bake 30-40 minutes or until a toothpick comes out clean.

Cool on a wire rack. Dust with powdered sugar before serving.

Gingerbread will keep several days at room temperature, covered with plastic wrap.

Serves 12

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