Gingerbread Cake
Gingerbread cake is rich, moist, and full of ginger flavor. Serve this holiday classic with whipped cream and caramel sauce for a dessert that is sure to be a hit with your guests.
Servings 8
Ingredients
- ½ cup granulated sugar
- ½ cup unsalted butter room temperature
- 1 egg lightly beaten
- ½ cup unsweetened applesauce
- 1 cup unsulfured molasses
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking soda
- 2 ½ teaspoons ground cinnamon
- 2 teaspoons ground ginger
- ¾ teaspoon ground cloves
- ½ teaspoon salt
- 1 cup hot water
- ½ cup finely chopped crystallized ginger optional
- Whipped cream and caramel sauce for topping optional
Instructions
- Preheat oven to 350°F. Grease and flour (1) 9-inch cake pan OR a 9-inch springform pan.
- If adding the crystallized ginger to the cake, toss the chopped ginger with 1 tablespoon of the flour. Set aside.
- In a large bowl with an electric mixer, beat the butter and sugar until light and fluffy. Add in the egg, applesauce, and molasses. The batter may appear to be slightly curdled, this is okay - it will come together.
- In a large bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves and salt.
- Gradually add the dry ingredients to the butter mixture until it is fully incorporated. Stir in the hot water until the batter is smooth and has an even consistency. If using, folding in the crystallized ginger. Pour the batter into the prepared pan.
- Bake in preheated oven for 55-65, until a toothpick inserted into the center comes out clean.
- Allow cake to cool before serving with whipped cream, caramel sauce, or even eggnog ice cream!
Notes
Store covered at room temperature for up to 3 days.
Makes 1 9-inch cake.