Gingerbread Cake RecipeAngie McGowan
I had been planing to make a loaf of gingerbread all last week, and I finally got around to it. Someone sent me this adorable loaf pan, and I couldn’t wait to use it. It’s made by NordicWare, and is available through Amazon here. Alternatively, you can just use a 9 inch square baking dish. This recipe makes a little too much to fill the loaf pan shown above, but you can use the leftover batter in a separate smaller container. This gingerbread is so good. It’s moist and full of flavor. I doubled the amount of spice used in most recipes, so this gingerbread recipe is full of spicy goodness.
Gingerbread Cake Recipe
2 1/2 cups AP flour
1/2 cup butter, melted (for lower fat, use applesauce)
1/2 cup sugar
1 cup molasses
1 cup milk
1 teaspoon baking soda
2 teaspoons cinnamon
2 1/2 teaspoons ginger
1/4 teaspoon nutmeg
1/2 teaspoon cloves
1/2 teaspoon salt
Betty Crocker pre-made sugar cookie frosting or
1 cup powdered sugar mixed with a few teaspoons of milk
Preheat oven to 350 degrees. Oil and lightly flour your baking dish. Combine flour, sugar, salt, baking soda and all spices in a large bowl. Whisk or sift well to combine. Add butter, milk, molasses and egg. Whisk by hand or with an electric beater on low for 2 – 3 minutes, or until batter is almost smooth.
Pour batter in baking dish, but not more than 3/4 full. Bake for 45-55 minutes, or until toothpick comes out clean when inserted.
Cool completely before icing. Either use pre-made icing, or a little milk mixed with powdered sugar. You can use a Ziploc baggy with the corner cut away as a pipping bag.
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