I originally chose to make this recipe to serve to my students during our Gingerbread Unit. So I doubled it and had a TON of gingerbread cake leftover. I'm glad I did too because this was so moist and delicious! I've been enjoying eating this for breakfast all week. Yum!
2 c flour
1 tsp baking soda
1 tsp baking soda
1/4 tsp salt
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground cloves
1/2 c unsalted butter, softened
1/2 c light brown sugar
2 large eggs
1 1/2 tsp ground cinnamon
1 tsp ground ginger
1/8 tsp ground cloves
1/2 c unsalted butter, softened
1/2 c light brown sugar
2 large eggs
zest of 1 lemon
1/2 c unsulphured molasses
1 c milk
Preheat oven to 350 degrees and place rack in center of oven. Butter and flour a 9 inch round or square cake pan with 2 inch sides.
In a separate bowl, whisk together the flower, baking soda, salt, ground cinnamon, ginger and cloves.
In a bowl with an electric mixer, beat the butter and sugar until light and fluffy (about 3 min.) Add the eggs one at a time, beating well after each addition. Add the lemon zest and molasses and beat to combine. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients. Beat just until incorporated.
Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan. Let cool completely.
1/2 c unsulphured molasses
1 c milk
Preheat oven to 350 degrees and place rack in center of oven. Butter and flour a 9 inch round or square cake pan with 2 inch sides.
In a separate bowl, whisk together the flower, baking soda, salt, ground cinnamon, ginger and cloves.
In a bowl with an electric mixer, beat the butter and sugar until light and fluffy (about 3 min.) Add the eggs one at a time, beating well after each addition. Add the lemon zest and molasses and beat to combine. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients. Beat just until incorporated.
Pour the batter into the prepared pan and smooth the top with an offset spatula. Bake for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan. Let cool completely.
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