Gingerbread Cake

This easy gingerbread would be well worth the effort just for the scrumptious smell. Make sure to cool it all the way to fully enjoy the contrast of dark, moist, spicy cake with fluffy powdered sugar.


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2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1 tablespoon ground ginger
1 tablespoon ground cinnamon
1 teaspoon ground cloves
1/2 teaspoon ground cardamon
1/2 teaspoon ground nutmeg
1/4 teaspoon cayenne pepper
1/2 cup sugar
1/2 cup brown sugar
2 eggs
1/2 cup butter, room temperature*
1 cup boiling water
1 cup mild molasses (not blackstrap)
~ powdered sugar for dusting

Preheat oven to 350°
Grease and flour an 8-inch square cake pan

  1. Sift the flour, baking soda and salt together in a spacious bowl.
  2. Add the ginger, cinnamon, cloves, cardamom, nutmeg and pepper. Mix well.
  3. Combine the sugars, eggs, and butter in the bowl of an electric mixer and beat until smooth.
  4. Pour the boiling water and molasses into a heat-resistant bowl and stir to combine.
  5. Slowly pour the molasses water into the egg mixture and beat until smooth.
  6. With the mixer on medium speed, add the dry mixture to the wet ingredients in several additions. Beat thoroughly but not excessively between each addition.
  7. Pour the batter into the prepared cake pan and place on the middle rack of the pre-heated oven.
  8. Bake for 50 to 60 minutes, or until a knife inserted in the center comes out clean.
  9. Cool to room temperature and dust with powdered sugar.



Preparation Time: 
One hour and ten minutes.