Description
A delicious gingerbread cake perfect for the holidays.
Ingredients
Scale
- 3 cups all purpose flour (spoon and leveled)
- ½ cup light brown sugar (packed)
- 1 ½ tsp ground cinnamon
- 1 ½ tsp ground ginger
- ½ tsp ground nutmeg
- 1 tsp baking powder
- 1 tsp baking soda
- 1 cup shortening (vegetable or regular)
- 1 cup molasses
- 2 eggs
- ¾ cup warm water
- Store-bought or homemade whipped cream
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9”x13” pan with shortening or non-stick cooking spray. Set aside.
- In a large bowl mix together the flour, brown sugar, cinnamon, ginger, nutmeg, baking powder, and baking soda.
- Add the shortening, molasses, eggs, and water, blend with an electric mixer on low speed until just combined, then increase to medium speed for about 2 minutes. The finished batter will look like thick, soft serve ice cream.
- Pour the cake batter into the greased 9”x13” pan and bake in a 350 degree oven for about 28-33 minutes or until a toothpick inserted in the center comes out clean.
- Let cool for about 20-30 minutes.
- Garnish with powdered sugar and dollop of whipped cream for serving.
Notes
- The cake can be stored at room temperature for several days.
- For enhanced flavor, let the cake sit overnight before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg