Description
A moist and spiced gingerbread cake perfect for the holiday season and beyond.
Ingredients
Scale
- 1 ½ cups all-purpose flour (or a gluten-free blend)
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 tablespoon ground cinnamon
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup brown sugar (packed)
- 1 large egg (room temperature)
- ¾ cup unsulfured molasses
- ½ cup melted butter (or coconut oil for a dairy-free version)
- 1 cup hot water
- ½ cup chopped nuts (optional)
- 1 cup raisins or dried cranberries (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.
- Whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt in a large mixing bowl until combined.
- Mix the brown sugar, egg, molasses, and melted butter in another bowl until smooth.
- Gradually add the dry ingredients to the wet ingredients, stirring gently.
- Pour in the hot water to activate the spices and create a tender crumb.
- Fold in any optional ingredients like nuts or dried fruit if using.
- Pour the batter into the prepared baking pan, spreading it evenly.
- Bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
- Cool the cake in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
Notes
Store wrapped in plastic wrap or foil for up to a week. Freezes well for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 22g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg