Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup molasses
- 2 large eggs
- 1 cup hot water
Special equipment needed:
- 9-inch square baking pan
- Parchment paper
- Electric mixer
Step-by-step instructions:
1. Preheat oven to 350°F (180°C). Grease a 9-inch square baking pan and line it with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy. Add molasses and eggs, one at a time, beating well after each addition.
4. Gradually add the flour mixture to the butter mixture, alternating with hot water, until well combined.
5. Pour the batter into the prepared pan and smooth the top with a spatula.
6. Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
5. Temperature:
350°F (180°C)
Serving size:
9-inch square cake, serves 9-12
Nutritional information:
Per serving (based on 9 servings):
Calories: 289
Fat: 10g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 303mg
Carbohydrates: 46g
Fiber: 1g
Sugar: 26g
Protein: 4g
Substitutions for ingredients:
- Whole wheat flour can be substituted for all-purpose flour.
- Dark brown sugar can be substituted for granulated sugar.
- Honey can be substituted for molasses.
Variations:
- Add 1/2 cup chopped crystallized ginger to the batter for extra ginger flavor.
- Top the cake with whipped cream or cream cheese frosting.
- Serve the cake warm with vanilla ice cream.
Tips and tricks:
- To prevent the cake from sticking to the pan, grease the pan and line it with parchment paper.
- Use hot water to help dissolve the molasses and evenly distribute the batter.
Storage instructions:
Store the cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, wrap it in aluminum foil and warm it in a 350°F (180°C) oven for 10-15 minutes.
Presentation ideas:
Serve the cake on a cake stand and dust it with powdered sugar.
Garnishes:
Top the cake with whipped cream and a sprinkle of cinnamon.
Pairings:
Serve the cake with a cup of hot tea or coffee.
Suggested side dishes:
Serve the cake with fresh fruit or a side of vanilla ice cream.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of vegetable oil to the batter.
- If the cake is too moist, try reducing the amount of hot water.
Food safety advice:
Make sure to use pasteurized eggs to avoid the risk of salmonella.
Food history:
Gingerbread cake has been a popular dessert in Europe since the Middle Ages. Molasses was added to the recipe in the 18th century when it became more widely available.
Flavor profiles:
This cake has a warm and spicy flavor from the ginger, cinnamon, and cloves, and a rich sweetness from the molasses.
Serving suggestions:
Serve the cake as a dessert or as a sweet treat with afternoon tea.
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Taste: Sweet, Spicy, Molasses, Ginger, Fragrant, Molasses-Y, Ginger-Y