Prep 30 mins
Cook 40 mins
Not for the faint hearted! From the time/life cooking of the world series, this is the one gingerbread cake that tops all others. IF you like fudgy, moist but highly spiced gingerbread. If you prefer milder flavors this is not for you.
- 1 tablespoon softened butter (grease pan with it)
- 2 1⁄2 cups flour
- 1 1⁄2 cups dark brown sugar
- 1 tablespoon ground ginger
- 1 tablespoon ground cinnamon
- 1 teaspoon baking soda
- 1⁄4 teaspoon salt
- 3⁄4 cup butter
- 4 tablespoons dark molasses
- 4 tablespoons corn syrup (or golden syrup if you have it)
- 2 eggs
- Sift first 6 ingredients together in a bowl, set aside.
- Heat all butter, molasses and golden syrup in a small saucepan, simmer until butter is melted, stirring continuously.
- Preheat oven to 350 degrees
- Pour the melted ingredients in a thin stream over flour mixture stirring constantly.
- When smooth, add the eggs 1 by 1 stirring after each addition.
- Put into 7 x 12 cake pan and bake for 35-40 mnutes until tester comes out clean (like a knife).
I wanted a strongly flavoured gingerbread cake to use in the recipe for Pumpkin Gingerbread Trifle (Pumpkin Gingerbread Trifle). This recipe works well. I baked it in a 9x13 pan for 25 minutes. Thank-you!
Very tasty but a bit too sweet for my tastes. When I added the butter/molasses mixture, my batter never got "smooth" so I was concerned something had gone wrong. However, my very thick batter baked up fine in a 9x13 pan for 35 minutes. Would make again, but with less brown sugar.
This has a nice bite to it, but a little one-note flavor wise. I thought it could use more molasses flavor and maybe some clove. The texture is very dense and chewy, much more than I expected, and despite cutting back the baking time, a bit dry. Like others mine fell, so it was more like a gingerbread brownie. This comes down to texture preference, and I prefer my gingerbread more cake like. Made for Best of 2010 Tag