Description
This classic Gingerbread Cake is a moist and warmly spiced treat perfect for cozy gatherings or holiday celebrations. Made with molasses, aromatic spices, and an optional kick of crystallized ginger, this cake offers a comforting blend of sweetness and spice. Served best with whipped cream or caramel sauce, it’s a delightful dessert to savor with family and friends.
Ingredients
Scale
Wet Ingredients
- ½ cup granulated sugar
- ½ cup unsalted butter, room temperature
- 1 egg, lightly beaten
- ½ cup unsweetened applesauce
- 1 cup unsulfured molasses
- 1 cup hot water
Dry Ingredients
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¾ teaspoon ground cloves
- ½ teaspoon salt
Optional Ingredients
- ½ cup finely chopped crystallized ginger
- Whipped cream for topping
- Caramel sauce for topping
Instructions
- Prepare the Pan: Preheat your oven to 350°F. Grease and flour a 9-inch cake pan or a 9-inch springform pan to prevent sticking.
- Toss Crystallized Ginger: If using, toss the chopped crystallized ginger with 1 tablespoon of flour to prevent sinking during baking. Set aside.
- Cream Butter and Sugar: In a large bowl, use an electric mixer to beat together the butter and granulated sugar until the mixture is light and fluffy.
- Add Wet Ingredients: Blend in the lightly beaten egg, unsweetened applesauce, and molasses. The batter may look slightly curdled, but this is normal and will smooth out later.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt to evenly distribute the spices and leavening.
- Combine Ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing just until fully incorporated. Stir in the hot water to achieve a smooth, even batter. Fold in the floured crystallized ginger if using.
- Bake the Cake: Pour the batter into the prepared pan. Bake in the preheated oven for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean.
- Cool and Serve: Allow the cake to cool completely before serving. For an extra indulgence, serve with whipped cream, caramel sauce, or eggnog ice cream.
Notes
- Store the cake covered at room temperature for up to 3 days to keep it moist.
- This recipe makes one 9-inch cake, perfect for 8 servings.
- Adding crystallized ginger adds a spicy zing but can be omitted if preferred.
- Whipped cream, caramel sauce, or eggnog ice cream make fantastic toppings to enhance the flavor.
Nutrition
- Serving Size: 1 slice (1/8 of cake)
- Calories: 310
- Sugar: 24g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
