I’ve always enjoyed making homemade gingerbread. When most people think of gingerbread, cookies often come to mind. However, this time I’m talking about the gingerbread with a cake-like consistency. Not only does it make the house smell wonderful as it bakes from all the spices, but it’s also a slightly spicy cake that’s different from the sugary sweet confections most of us picture when we imagine cake.
While we honestly enjoy homemade gingerbread year round, there’s just something about the combined scents of ginger, nutmeg and cloves that immediately put me in the mood for fall and winter. With cooler weather finally expected this weekend, I just couldn’t resist making our first batch of gingerbread for the season!
The method for making this gingerbread may surprise you at first, but I find that it’s the real key to a moist gingerbread. I’ve tried several recipes over the years, but always come back to my tweaked recipe I came up with a few years ago as most others are dry or are very bland. This cake isn’t overly spicy, but it has just enough ginger, etc. so you won’t be left guessing what you’re actually eating.
The gingerbread can be made in a 9 x 9 square pan, loaf pan, etc. but my favorite way is to use a springform pan so I don’t have to worry about sticking and the cake can be cut into pretty wedges to be plated.Print
This homemade gingerbread is slightly spicy and moist.
- Category: Dessert
- Cuisine: Cake
- 1 3/4 cup all-purpose flour
- 1 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 5 tablespoons unsalted butter, cut into small cubes
- 2/3 cup brown sugar (I use light, but dark will be fine for a deeper flavor)
- 2/3 cup unsulphred molasses (do NOT use robust or blackstrap)
- 2/3 cup hot or boiling water
- 1/4 teaspoon vanilla extract
- 1 large egg
- Optional Topping Ideas:
- Powdered sugar
- Whipped cream
- Caramel Sauce
- Vanilla ice cream
- Lemon sauce
- Preheat oven to 350°F and let egg and butter sit on counter to warm up.
- Spray 9 x 9 square baking pan or 9-inch springform pan with cooking spray or grease with butter and flour.
- In a medium-sized bowl, thoroughly whisk together flour, baking soda, salt, ginger, cinnamon, and cloves and then set aside.
- Place brown sugar, molasses, butter and hot or boiling water into large bowl (I recommend stainless steel so you don’t have to worry about cracking of glass for temperature changes).
- Whisk until sugar has dissolved and butter has melted.
- Whisk in vanilla and make sure mixture isn’t more than lukewarm (so the egg doesn’t cook when added).
- When mixture has cooled enough, whisk in egg.
- Whisk in half of dry ingredients until thoroughly combined and then whisk in the rest of the dry ingredients. Mixture should be thoroughly combined, but some small lumps are okay.
- Pour into baking dish.
- Place in pre-heated oven and bake for 25 – 35 minutes depending on your oven. When done, the gingerbread should have dark edges that have begun pulling away from the edge and a toothpick inserted in the center should come out clean.
- Let cool in pan on wire rack for 10 – 15 minutes.
- Remove from pan and serve immediately with desired toppings. Alternatively, you can let cool and then wrap and leave at room temperature for 2 days or longer in the fridge.
- We think it’s best served warm with a dusting of powered sugar and dollop of fresh whipped cream.