Dark Molasses Gingerbread Cake

Submitted by Brookelynne26

"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."

 

• Ready In: 40mins
• Ingredients: 11
• Serves: 8

ingredients

• 2 cups all-purpose flour
• 1⁄4 teaspoon baking soda
• 2 teaspoons baking powder
• 1⁄2 teaspoon ground cloves
• 1 tablespoon ground ginger
• 1 teaspoon ground cinnamon
• 1⁄2 teaspoon salt
• 1⁄2 cup unsalted butter
• 1 cup boiling water
• 2 eggs, beaten
• 1 1⁄2 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

[pkatchuk]

I followed the recipe exactly, and it was fabulous! Thank you. I've made it several times now, and it always comes out perfectly.

 

[Anonymous]

I have never left a negative recipe review before but this was not good. I cook a lot but this hard a really strange taste.

 

[jazzwired]

This was simple to make and took exactly 45 minutes in a glass baking dish. I substituted 1/4 cup of apple sauce for half of the butter in this recipe to save some fat, and it's deliciously moist. I didn't make any whipped cream or frosting for it, though next time for a little extra sweetness I will finely chop up some crystallized ginger and mix it in. Would go wonderfully with vanilla ice cream!

 

[MaMere]

Fabulous recipe~this took 45 minutes to bake, but I did add 1/2 cup dark brown sugar. Second time I have made this winner, I serve with cinnamon whipped cream and a sprinkling of crystillized ginger..wonderful!

 

[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 :) "