Gingerbread Cake Recipe
This classic gingerbread cake recipe is perfect for the holiday season. The warm spices and molasses give it a cozy and comforting flavor.
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Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 2 1/2 cups |
| Baking soda | 1 1/2 teaspoons |
| Salt | 1/2 teaspoon |
| Ground ginger | 1 tablespoon |
| Ground cinnamon | 1 teaspoon |
| Ground cloves | 1/4 teaspoon |
| Ground nutmeg | 1/4 teaspoon |
| Unsalted butter, softened | 1/2 cup |
| Granulated sugar | 1/2 cup |
| Brown sugar, packed | 1/2 cup |
| Large eggs | 2 |
| Molasses | 1 cup |
| Hot water | 1 cup |
Instructions:
- Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13-inch baking dish or line it with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg. Set aside.
- Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
- Add eggs and molasses: Add the eggs one at a time, beating well after each addition. Mix in the molasses until fully combined.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the hot water, beginning and ending with the dry ingredients. Mix until just combined.
- Pour into baking dish: Pour the batter into the prepared baking dish and spread it out evenly.
- Bake: Bake in the preheated oven for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
