Dark Molasses Gingerbread Cake Recipe #380828
A very dark and moist cake, it is best served the day after making so the spices have a chance to blend. serve with fresh whipped cream if desired.
40 min |
SERVES 8
- 2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 2 teaspoons baking powder
- 1/2 teaspoon ground cloves
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 cup unsalted butter
- 1 cup boiling water
- 2 eggs, beaten
- 1 1/2 cups molasses
- Preheat oven to 350°F.
- Sift the flour, baking soda, and baking powder into a large mixing bowl. Using a wire whisk, blend in the spices and salt. Melt the butter in the boiling water and whisk mixture into the flour mixture. Add the eggs and molasses and whisk until blended.
- Turn into a buttered and floured 8x8 inch baking pan. Bkae for 35-40 minutes, until; well done and a toothpick plunged in the center comes out clean.
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5 stars