Gingerbread Spice Cake
Gingerbread Spice was developed as a vision for creating a kind of “one stop shop” for gingerbread cookies and baking, and is a natural in this spice cake. It's a great dish for entertaining because it is unfussy, and only wants a simple dusting of powdered sugar to round out the cake. Its deep and beautiful color is reminiscent of the classic gingerbread cookie, but instead it has a soft and tender texture.
Remember to read baking recipes all the way through at least once before starting your bake. Baking is reliant on kitchen chemistry, so there may be instructions that seem arbitrary, but are actually very important to the final outcome of your dish. Whisk, mix, and rest ingredients as required, and you'll end up with a rich, flavorful, fluffy cake.
Serve Gingerbread Spice Cake with a dusting of sugar, a dollop of whipped cream, and a cup of coffee for full enjoyment.
- 2/3 cup brown sugar, packed
- 2/3 cup molasses
- 2/3 cup boiling water
- 1/4 cup unsalted butter, cubed and chilled
- 1 teaspoon baking soda
- 1/2 teaspoon Kosher Salt
- 1 large egg
- 1 ½ cups al purpose flour
- 2 Tablespoons Gingerbread Spice Blend
- Powdered sugar for garnish
- Preheat oven to 350°F.
- In a medium size mixing bowl, whisk together brown sugar, molasses, boiling water, and butter until butter melts. Whisk in baking soda and salt, and let mixture stand until cooled. Whisk in egg.
- In a large mixing bowl, whisk together flour and Gingerbread Spice Blend. Create a well in the middle of the flour and pour wet mixture to the well. Fold together until smooth and well incorporated.
- Grease a 9inch pan with butter, and coat with flour. Pour mixture into pan.
- Place in oven, and bake 20-25 minutes or until a toothpick placed in the center of the cake comes out clean.
- Remove cake from oven and cool in pan for around 10 minutes and then place on cooling rack until completely cooled.
- Dust cake with powdered sugar and serve!
