Description
This gingerbread cake is dark, moist, and full of rich molasses flavour with just the right amount of warming spices. If you brush it with brandy and let it rest for a few days, the flavour deepens beautifully and becomes even better.
Ingredients
Units
Scale
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 large egg
- 1 cup molasses
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup hot water
- 3 tbsp brandy (optional)
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease a 9-inch cake pan or similar-sized baking dish.
- In a large mixing bowl, cream together 1/2 cup softened butter and 1/2 cup white sugar until light and smooth.
- Beat in 1 large egg until fully incorporated.
- Mix in 1 cup of molasses until the mixture is evenly combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground cloves, and 1/2 tsp salt.
- Gradually add the dry ingredients to the molasses mixture, stirring just until combined.
- Carefully pour in 1 cup of hot water and stir until you have a smooth batter. The batter will be quite thin, which is exactly how it should be.
- Pour the batter into the prepared pan and smooth the top.
- Bake for approximately 55 to 65 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- For extra flavour, brush the cooled cake with 3 tbsp brandy, wrap tightly, and store at room temperature for up to 3 days before serving. This resting period allows the spices and molasses to mellow and deepen.
- Slice and serve.
Notes
Created, prepared, tried, and tested by Corlea
