Description
Cozy up with this spiced gingerbread cake, perfect for gatherings or festive celebrations. Every bite brings warmth and cheer, making it a delightful treat for any occasion.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup packed brown sugar
- 1/2 cup molasses
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1 tsp baking soda
- 1/2 tsp salt
- 2 large eggs
- 1/2 cup vegetable oil
- 1 cup hot water
- Whipped cream (to taste)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a rectangular baking pan.
- In a mixing bowl, whisk together the flour, baking soda, ground ginger, cinnamon, nutmeg, and salt.
- In another bowl, blend the brown sugar, molasses, vegetable oil, eggs, and hot water until smooth.
- Gradually add the dry mixture to the wet mixture. Stir until just combined; avoid overmixing.
- Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack. Serve with whipped cream on top.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 25g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: For an adventurous twist, try substituting molasses with maple syrup or adding chocolate chips for extra sweetness. Enhance presentation by dusting with powdered sugar before serving. This cake can be stored in an airtight container at room temperature for up to three days or refrigerated for up to a week. You can freeze leftover cake wrapped tightly in plastic wrap for up to three months. Thaw overnight in the refrigerator before serving.