This delicate and moist stir-together cake blends heat spices with wealthy molasses, including fragrant depth of taste. It comes collectively rapidly and simply, needing solely a dusting of confectioners’ sugar, to be a becoming end to any vacation gathering.
Gingerbread Cake
Makes 1 (8-inch) cake
- 2½ cups (313 grams) all-purpose flour
- 2¼ teaspoons (4.5 grams) floor ginger
- 1¼ teaspoons (3.75 grams) kosher salt
- 1 teaspoon (5 grams) baking soda
- 1 teaspoon (2 grams) floor cinnamon
- ¼ teaspoon floor nutmeg
- ¼ teaspoon floor cloves
- ¾ cup (165 grams) firmly packed darkish brown sugar*
- ¾ cup (255 grams) unsulphured molasses
- ½ cup (113 grams) unsalted butter, melted
- 2 giant eggs (100 grams)
- 2 teaspoons (8 grams) vanilla extract
- ¾ cup (180 grams) sizzling water (128°F/53°C to 130°F/55°C)
- Garnish: confectioners’ sugar
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Preheat oven to 350°F (180°C). Spray an 8-inch sq. baking pan with baking spray with flour. Line pan with parchment paper, letting extra prolong over sides of pan.
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In a medium bowl, whisk collectively flour, ginger, salt, baking soda, cinnamon, nutmeg, and cloves.
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In a big bowl, whisk collectively brown sugar, molasses, melted butter, eggs, and vanilla. Whisk in flour combination simply till a couple of dry streaks stay. Whisk in ¾ cup (180 grams) sizzling water till mixed. Pour batter into ready pan.
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Bake till a picket decide inserted in heart comes out clear, 45 to 50 minutes. Let cool in pan for 10 minutes. Utilizing extra parchment as handles, take away from pan, and let cool utterly on a wire rack. Simply earlier than serving, garnish with confectioners’ sugar, if desired. Retailer in an hermetic container for as much as 3 days.
