
Gingerbread Cake
This is also a recipe from the Martha Stewart magazine. I like this one because it is for a 9 x 13 inch pan. In our family, one of those small square pans wouldn't go very far!
- 8 Tbs butter (one stick)
- 2 1/4 cups flour
- 1 cup boiling water
- 2 tsp baking soda
- 2 tsp ginger
- 2 tsp cinnamon
- 1/2 tsp cloves
- 1/2 tsp nutmeg
- 1/2 tsp salt
- 2 tsp baking powder
- 2/3 cup dark brown sugar
- 1 cup unsulfured molasses
- 1 tsp ginger
- 2 eggs
Heat oven to 350 degrees. Spray 9 x 13 pan with Pam. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, cream butter and brown sugar. Beat in molasses adn ginger, baking soda mixture, flour, spices, salt and baking powder. Beat in eggs. Pour batter in prepared pan: bake until a toothpick inserted in the middle comes out clean, 30 to 35 minutes.
I like to serve it with whipped cream, but you can also dust the cake with confectioners sugar.

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