Day 1: Quick Gingerbread Cake
Recipe Type: 12 Days of Recipes (and Gift Ideas)
Serves: 9-inch square cake
*Candied ginger is sliced ginger root that has been cooked, rolled in sugar and dried. It is sweet, chewy, spicy and delicious! Candied ginger keeps all the spicy, pungent flavour of raw ginger but is much nicer to eat on it’s own. This is a great stocking stuffer for both the baker & candy lover in your life. Pick some up from Well Seasoned today!
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground Jamaican ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter, cut into ½ inch chunks
- 2/3 cup dark brown sugar
- 2/3 cup molasses
- 2/3 cup boiling water
- ¼ cup candied ginger, finely chopped*
- 1 large egg
Instructions
- Preheat oven to 350 degrees. Grease & flour a 9-inch square pan.
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When mixture is lukewarm, whisk in egg.
- Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps, stir in the candied ginger. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven with a generous dollop of whipped cream.
