Gingerbread was one of my mother’s favorites, which she made, as usual, from memory (I am not sure she ever used a recipe). After trying many different versions, this is the one that I like the best.
This spicy, sweet cake usually falls into the “bread” category, but since it is a generations-old favorite with children and adults alike, I wanted to include it with the traditional cakes. It can be served plain as an in-between meal, packed in a lunch for the office, or after-school snack; and it is equally delicious for dessert when dressed up with lightly sweetened whipped cream, ice cream or Whipped Cream Cheese Topping (Recipe below).
1 cup boiling water, coffee, or orange juice
1 cup butter (do not use margarine)
1 cup light brown sugar, firmly packed
1 cup light or dark molasses
(Maple syrup or honey can be substituted for molasses)
3 large eggs
2½ cups all-purpose flour, sifted
1 teaspoon salt
1½ teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon nutmeg
- Have all ingredients at room temperature.
- Pre-heat the oven to 325º F.
- Generously butter a 9” X 13”-inch baking pan.
- Place the butter, sugar, and molasses in a large bowl.
- Pour the boiling liquid over the mixture – stir until butter is melted and set aside to cool.
- When the mixture is cool, beat in the eggs.
- Combine the flour, salt, soda, and spices and sift into the liquid mixture – beat just until smooth.
- Pour the batter into the prepared baking dish.
- Bake 55 to 60 minutes or until a toothpick inserted in the center comes out clean.
- Cool on a wire rack.
- Serve plain with a dusting of powder sugar, with whipped cream, ice cream, or frost with Whipped Cream Cheese Topping (Recipe Below)
Whipped Cream Cheese Frosting
This is an excellent topping for spicy cakes that are served in the pan, such as the Gingerbread Cake recipe above.
[typography font=”Myriad Pro” size=”20″ size_format=”px” color=”#a3062e”]Ingredients[/typography]
3 ounces cream cheese, cold
¼ cup half-and-half
1 tablespoon sugar-free Tang drink mix
½ teaspoon grated lemon peel
(OR – 1 tablespoon grated orange peel)
[typography font=”Myriad Pro” size=”20″ size_format=”px” color=”#a3062e”]Directions[/typography]
- Place all ingredients in a medium-sized bowl and beat with an electric mixer until smooth and fluffy.
- Spoon over squares of your favorite cake served from the pan.
Taken from: Cake Making Made Easy – Instructions and 60 Cakes [button link=”http://amzn.to/15wlWqS” bg_color=”#c72e42″]Get Your Copy NOW![/button]