Gingerbread Cake Recipe
Cinnamon Molasses | Candied Ginger
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Ingredients
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Dry Ingredients
Wet Ingredients
Method
Preparation
- 1
Preheat the Oven
Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
- 2
Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, baking soda, baking powder, salt, and ground cloves until well combined.
- 3
Cream Butter and Sugar
In another bowl, beat the softened unsalted butter and brown sugar together using an electric mixer until light and fluffy, about 3-4 minutes.
- 4
- 5
Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the milk, mixing until just combined. Do not overmix.
- 6
Fold in Candied Ginger
Gently fold in the finely chopped candied ginger until evenly distributed.
Baking
- 7
Pour Batter into Pan
Pour the batter into the prepared baking pan and smooth the top with a spatula.
- 8
Bake the Cake
Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- 9
Cool the Cake
Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
