Dark Molasses Gingerbread Cake

Brookelynne26's Note:

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.

• Total Time: 40 mins
• Prep Time: 0 mins
• Cook Time: 40 mins

Ingredients:

Servings: 8

• 2 cups all-purpose flour
• ¼ teaspoon baking soda
• 2 teaspoons baking powder
• ½ teaspoon ground cloves
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter
• 1 cup boiling water
• 2 eggs , beaten
• 1 ½ cups molasses

Directions:

1. Preheat oven to 350°F.
2. 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.
3. 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.

Reviews

[Chef shapeweaver ©]

I made this recipe on 12/7/10. I sort of followed the recipe as it was written. Instead of using the whisk to mix the eggs and molasses, an electric mixer was used.And I think that's why I had more batter than there was supposed to be.So, I poured the overfill into a square pan and baked along side of the other pan.And as you said in the description " It is best served the next day " you are so right, it is much better the next day. Thanks for posting and " Keep Smiling :) "

[DeeVaFoodie]

This cake is a definate HIT. The recipe is very easy to throw together, and I love the fact that it makes 1 single layer 8x8 cake. The cake itself came out so very moist and full of flavor, yum! Made for PAC Spring 2010.