‘Tis the season for gingerbread cake. It’s so easy to whip up this festive dessert because it’s all done in one bowl! Easy prep, easy clean-up. That in itself is a wonderful present. While the cake is baking, your home will smell amazing. Just for fun, go outside and then come back inside to inhale the fragrance and warmth of Christmas. I do it all the time, which earns me strange looks from Connie. You think she’d be use to me by now. Back to the recipe. When the cake is cooled, you can either sprinkle it with powdered sugar or dollop it with some freshly made whipped cream. Or, both! After all, it’s the holidays.
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Gingerbread Cake by Debra Sennefelder
December 12, 2022
Category
Baking
Recipes
Writer In The Kitchen
Ingredients
- 2 1/3 cups all-purpose flour*
- ½ cup shortening
- 1/3 cup sugar
- 1 cup molasses
- ¾ cup warm water
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 large egg
Instructions
- Preheat oven to 325 degrees. Using shortening or vegetable spray, grease the bottom and sides of a 9x9x2 inch baking pan. Then dust pan with flour. Set aside.
- In a large bowl, combine all ingredients and beat with an electric mixer. Stopping and scraping bowl as necessary. Mix on medium speed for 2-3 minutes. Don’t over mix.
- Pour batter into prepared pan.
- Bake 50-55 minutes or until cake tester inserted in center of cake comes out clean.
- Let cool and then serve.
- You can dust with some confectioners’ sugar or top slices with whipped cream.
- *I use King Arthur All-purpose flour
Deborah Ortega
December 12, 2022Thank you