Irresistible Gingerbread Cake
This Gingerbread Cake is a delightful blend of warm spices and rich molasses, perfect for the holiday season.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour Use fresh flour for best results.
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons ground ginger Freshly ground gives the best flavor.
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt Use fine salt for even distribution.
Wet Ingredients
- 2 large eggs At room temperature.
- 1 cup dark molasses Light molasses can be used, but flavor will be less rich.
- 1/2 cup vegetable oil
- 1 cup boiling water This step is critical for achieving a moist texture.
Instructions
Preparation
- Preheat the oven to 350 degrees Fahrenheit.
- Grease a 9 by 13 inch baking pan.
Mixing Ingredients
- In a large bowl, whisk together the dry ingredients until well combined.
- Add the wet ingredients to the dry mixture and stir gently until fully combined, being careful not to overmix.
Baking
- Pour the batter into the prepared pan and smooth the top.
- Bake for 30-35 minutes until a toothpick inserted in the center comes out clean.
Cooling
- Let the cake cool in the pan for about 10 minutes, then transfer it to a wire rack.
Notes
Best served warm with whipped cream or a dusting of powdered sugar. Store in an airtight container for up to four days.