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This American Gingerbread Cake is light, fluffy and moist with the perfect amount of spice! Gingerbread in its purest form.

American Gingerbread Cake


  • Author: Lindsey

Description

This American Gingerbread Cake is light, fluffy and moist with the perfect amount of spice! A recipe from the first American Cookbook


Scale

Ingredients

  • 1g Salt, ¼ teaspoon
  • 6g Baking soda, 1 teaspoon
  • 8oz Boiling water, 1 cup
  • 250g Molasses, ½ cup + 1/3 cup
  • 2ea Eggs
  • 113g Butter, Room temp, ½ cup or 1 stick
  • 115g Sugar, ½ cup
  • 250g AP Flour, 2 cups
  • ½t Ginger
  • ½t Cinnamon
  • ¼t Allspice

Instructions

  1. Dissolve salt and soda in boiling water, set aside. Butter an 8 inch square baking dish.
  2. Whisk together flour, ginger, cinnamon and allspice.
  3. In the bowl of a stand mixer fitted with the paddle attachment, beat together the molasses and eggs until smooth. Add the butter and sugar and beat until smooth. There might be a few streaks of butter left. This is ok and it is almost impossible to avoid some at this stage.
  4. Alternately add the flour mixture and water and fold smooth.
  5. Pour into prepared baking dish.
  6. Bake 350°F convection if you have it, 20-25 minutes or until middle springs back to the touch. It might still look a bit wet in the largest crack in the center but a cake tester or skewer will come out with clinging crumbs and no wet streaks. If you bake until it looks dry, the cake will be dry.

Notes

Yield: 1, 8 inch square baking dish

You can make this in a 9×9 inch dish, a quarter sheet tray, or even a 9×11 inch cake pan. Just be aware that it will not be as tall and it will bake closer to 15-20 minutes.