Gingerbread Cake


Gingerbread Cake
This recipe is adapted from Martha Stewart best of holidays. I have been making this for Thanksgiving since 1995. This recipe is deliciously moist and never fails to get my Sister Diane excited every year. I have never given up this recipe to her no matter how much she begged. This is for you Sis! Love you!
Recipe type: Dessert
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 2 ½ cups all purpose flour
  • 2 teaspoons ground ginger (make sure its not older than 5 months)
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoons cloves
  • 2 teaspoons baking powder
  • 8 tablespoons (1stick) unsalted butter ( room temperature)
  • ¾ cup dark brown sugar
  • 1 cup unsulfured molasses
  • 2 large eggs, lightly beaten
  • Confectioners sugar, for dusting.
  • Whipped cream, for garnish
  • Candied Ginger (see recipe)
  1. Preheat oven to 350
  2. Butter a 9 by 13 inch pan. You can also use cupcake pans, but I have found making it in the cake pan seems to keep it more moist.
  3. Combine the hot water with baking soda in a small bowl, set aside.
  4. In a large bowl, sift together flour, spices, and baking powder. Set aside.
  5. In another large bowl, cream butter. Add sugar and beat until fuluffy. Beat in molasses and baking soda mixture. Beat in flour mixture. Add eggs and beat well.
  6. Pour batter into pan and bake for 35 minutes ( a toothpick should come out clean).
  7. Cool on wire rack in pan.
  8. To serve, dust with confectioners sugar and top with whipped cream and a few slices of Candied Ginger.
Display them on a nice platter and watch how fast they disappear!

See Recipe for Candied Ginger