Mama's Kitchen
Favorite Old-Fashioned Gingerbread.
Welcome to the delightful world of baking, where the aroma of spices and the warmth of gingerbread fill your kitchen. Today, we’re going to embark on a journey to create a scrumptious Gingerbread Cake. This classic treat is not only a perfect companion for cozy evenings but also an iconic symbol of the holiday season. The rich blend of molasses, spices, and the comforting flavor of ginger makes this cake a timeless favorite. Join me as we unravel the secrets to crafting the perfect Gingerbread Cake.
Favorite Old-Fashioned Gingerbread.
Ingredients:
Here’s a table detailing the ingredients you’ll need for your Favorite Old-Fashioned Gingerbread.
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 cups |
| Ground ginger | 2 teaspoons |
| Ground cinnamon | 1 teaspoon |
| Baking soda | 1/2 teaspoon |
| Salt | 1/4 teaspoon |
| Unsalted butter | 1/2 cup |
| Brown sugar, packed | 1/2 cup |
| Large eggs | 2 |
| Molasses | 1 cup |
| Boiling water | 1 cup |
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a cake pan.
- Combine Dry Ingredients: In a bowl, whisk together the flour, ground ginger, cinnamon, baking soda, and salt.
- Cream Butter and Sugar: In a separate large bowl, cream together the butter and brown sugar until light and fluffy.
- Add Eggs and Molasses: Beat in the eggs one at a time, then stir in the molasses.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing well after each addition.
- Add Boiling Water: Stir in the boiling water until the batter is smooth. The batter will be thin – that’s normal!
- Bake: Pour the batter into the prepared pan and bake for approximately 40-45 minutes or until a toothpick inserted into the center comes out clean.
- Cool and Enjoy: Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack. Once cooled, slice and savor the spiced goodness of your homemade Gingerbread Cake.
FAQs:
Q: Can I substitute molasses with something else? A: Yes, you can use dark corn syrup or a mixture of honey and maple syrup as a molasses substitute.
Q: Can I use whole wheat flour instead of all-purpose flour? A: While it may alter the texture slightly, you can use whole wheat flour for a healthier twist.
Q: How should I store the Gingerbread Cake? A: Store the cake in an airtight container at room temperature for up to a week, or refrigerate for longer freshness.
Q: Can I add nuts or raisins to the batter? A: Absolutely! Feel free to customize your Gingerbread Cake by adding chopped nuts or raisins to the batter before baking.
Now, armed with this recipe and a dash of creativity, you’re ready to bake the perfect Gingerbread Cake!