Ginger Cake Recipe
a family secret recipe and seasonal favorite, warm gingerbread cake with vanilla ice cream and caramel sauce
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Ingredients
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Cake Ingredients
Serving Ingredients
Method
Cake Preparation
Preheat the Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
Mix Dry Ingredients
In a medium bowl, whisk together the flour, ground ginger, ground cinnamon, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large mixing bowl, beat the unsalted butter and brown sugar together until light and fluffy, about 3-5 minutes.
Add Eggs and Molasses
Add the eggs one at a time, mixing well after each addition. Then add the molasses and mix until combined.
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the butter mixture, alternating with the hot water. Mix until smooth and well combined.
Pour and Bake
Pour the batter into the prepared baking pan and spread evenly. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Cool the Cake
Remove the cake from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Serving
Serve Warm
Cut the ginger cake into squares and serve warm with a scoop of vanilla ice cream on top.
Drizzle Caramel Sauce
Drizzle caramel sauce generously over the cake and ice cream before serving.
