Soft and Sticky Gingerbread Cake

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This cake has a pleasant amount of ginger, cinnamon, allspice, and cloves that will remind you of your childhood. To keep the cake moist and sticky, I included a quarter cup of apple sauce. If you haven’t experienced the delight of sticky gingerbread cake before, I highly recommend giving it a try. It’s incredibly simple to make, and even children would love it.

 

Soft and Sticky Gingerbread Cake

 

 

Soft and Sticky Gingerbread Cake

This cake has a pleasant amount of ginger, cinnamon, allspice, and cloves that will remind you of your childhood

Total Time35 mins
Course: Dessert
Cuisine: American
Keyword: Soft and Sticky Gingerbread Cake

Ingredients

  • 1/2 cup granulated sugar
  • 1/2 cup butter at room temperature
  • 2 eggs
  • 1 cup molasses
  • 2 cups flour (I opted for half spelt)
  • 1/2 teaspoon salt (I prefer a slightly scant teaspoon of Kosher salt)
  • 1/4 teaspoon cloves
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon ginger
  • 1 cup boiling water
  • 2 teaspoons baking soda

Instructions

  • Preheat the oven to 350 degrees Fahrenheit, and grease and flour a baking pan of lasagna size (10 by 14 inches).
  • In the electric mixer bowl, combine the butter and sugar, creaming them until the mixture turns light and fluffy. Gradually add the eggs, one at a time, followed by the molasses. Pause for a moment to halt the mixer and scrape the bottom of the bowl using a rubber spatula, ensuring there are no concealed butter remnants.
  • Meanwhile, sift together the flour, spices, and salt (note that my version of sifting involves whisking, as I prefer the shortcut), then incorporate them into the batter until they blend in completely.
  • Measure the boiling water (I personally do this directly in the dirty molasses cup), add the baking soda, and invite your children to observe the fascinating reaction as the mixture begins to foam. Explain the science behind it (each crystal of baking soda contains a tiny, effervescent angel). Gently beat this foaming mixture into the batter, which will appear exceedingly thin, but that is perfectly normal.
  • Pour the batter into the prepared pan and bake for approximately 30 minutes. The cake is done when it starts to detach from the edges of the pan and a toothpick inserted into the center comes out clean or with a few crumbs rather than wet batter. Serve plain or accompanied by whipped cream if you have guests.

Soft and Sticky Gingerbread Cake

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