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Gingerbread cake addicts, rejoice - this recipe makes the right size gingerbread cake for a crowd! Lightly moist and lightly sweet, this version I developed over time is a good fit for a holiday dessert or treat for company. I like just a dusting of powdered sugar rather than a frosting. It’s my gingerbread cake FAV - hope you’ll try it for yourself.
Ingredients
- 2 1/4 cups flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 1/2 teaspoons ginger
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup butter, softened
- 1/2 cup brown sugar
- 2 beaten eggs
- 3/4 cup molasses
- 2/3 cup boiling water
- Optional: powdered sugar or whipped cream topping
Directions
- Preheat oven to 350 degrees F. Spray a 9 x 13 inch baking pan with vegetable spray and dust with flour; set aside.
- In medium size bowl stir together the flour, baking powder, baking soda, ginger, cinnamon, nutmeg and salt.
- In large bowl beat softened butter together with brown sugar til smooth; mix in beaten eggs and molasses.
- Stir in the flour mixture, add boiling water and beat 1-2 minutes until well blended. Pour into prepared pan and bake 35-40 minutes.
- Cool on wire rack before cutting.
- Optional: sift powdered sugar over top or garnish with a dollop of whipped cream
- Yield: 24 2-inch square size (or 18 2" x 3" size servings.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 24 servings | |
| Calories 131 | |
| Calories from Fat 39 | 30% |
| Total Fat 4.42g | 6% |
| Saturated Fat 2.65g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 26mg | 9% |
| Sodium 193mg | 8% |
| Potassium 180mg | 5% |
| Total Carbs 21.47g | 6% |
| Dietary Fiber 0.4g | 1% |
| Sugars 10.36g | 7% |
| Protein 1.73g | 3% |
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