This old-fashioned gingerbread cake is a great way to celebrate the season! Made in just one bowl, with plenty of molasses, ginger, & cinnamon.But if you want to jazz it up a little, try topping it with a dollop of whipped cream. Or you could frost the whole top with this Whipped Cream Frosting. Or this cream cheese frosting would be fantastic!
Another great option is lemon curd. I absolutely LOVE it, it’s easy to make and the tart lemon flavor is the perfect complement to warm, spicy ginger. Gingerbread plus lemon curd is a classic combination!
This old-fashioned gingerbread cake is a great way to celebrate the season! Made in just one bowl, with plenty of molasses, ginger, & cinnamon.
1/2 cup unsalted butter (1 stick), softened
1/2 cup water, boiling
1/2 cup light brown sugar, loosely packed
1/2 cup molasses
1 egg (large)
1 1/2 cups all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
US CUSTOMARY - METRIC
Preheat the oven to 350 degrees F, mist a 9x9-inch baking pan with non-stick spray, and line it with parchment.
Place the butter in a large mixing bowl and pour the boiling water over it.
Allow it to stand for a few minutes, then whisk together until the butter is completely melted.
Whisk in the brown sugar, molasses, and egg until combined.
Add the flour, ginger, cinnamon, salt, baking powder, and baking powder, stirring together until smooth.
Transfer the batter to the prepared pan, and bake the gingerbread for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean or with a few moist crumbs.