Old-fashioned gingerbread is a Christmas classic. This moist cake has a delicious ginger molasses flavor with hints of brown sugar and cinnamon. It tastes warm and cozy, and is delicious served warm with butterscotch sauce and whipped cream.
This recipe makes a cake that’s very moist with a soft cake crumb and a dense cake texture. I love to serve it warm over the holidays. And your kitchen will smell like Christmas as it bakes in the oven.
Ingredients
Gingerbread
- 2 ⅓ cup all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ cup unsalted butter melted
- 1 cup brown sugar light or dark
- 1 cup molasses*
- 1 cup hot water
- 2 large eggs
- 2 teaspoons vanilla extract
Butterscotch Sauce
- ⅓ cup unsalted butter
- ¾ cup brown sugar
- ½ teaspoon salt
- ⅔ cup whipping cream
- 2 teaspoons vanilla extract
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| Classic Gingerbread |
Instructions
Gingerbread Cake
- Preheat the oven to 350F (180C) degrees. Lightly grease a 9x13 inch (23x33 cm) cake pan with and sprinkle with flour.
- In a large bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt.
- In a separate large bowl whisk together the melted butter, brown sugar, molasses and warm water. Whisk the mixture enough so that the butter doesn't look separate.
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Full recipe source: here!
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