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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 9 |
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This dark rich gingerbread cake gets raves whenever and however served. Best with whipped cream or lemon sauce while still warm, but good cold the next day too. Keeps well. Ingredients:
1/2 cup butter (or margarine or even vegetable shortening, for this recipe) |
1/2 cup sugar |
1 large egg |
2 1/2 cups all-purpose flour |
1 1/2 teaspoons baking soda (not baking powder) |
1 generous teaspoon each ground cinnamon and ginger |
1/4 to 1/2 teaspoon ground cloves |
1/2 teaspoon salt |
1/2 cup molasses or dark golden syrup |
1/2 cup light honey |
1 cup hot water |
(optional: 1 tablespoon grated orange rind) |
Directions:
1. Preheat the oven to 350°.
2. Grease and flour a high-sided 9x9 square pan.
3. Melt the butter in a large bowl and allow it to cool.
4. Beat in the sugar and the egg until well combined.
5. In anther bowl, stir together the dry ingredients.
6. In a large measuring cup, combine the liquids.
7. Add flour mixture and liquids alternately to the butter mixture, beating well after each addition, until smooth (batter will be thin).
8. Pour the batter into the pan and bake in the center of the oven.
9. Start checking the cake for doneness from 45 minutes onwards, or until cake pulls away just a bit from the sides of the pan and a toothpick test leaves no crumbs clinging to it. Do not overbake!
10. Cut into 9 squares.
11. Serve warm with whipped cream or lemon sauce and await raves.
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