Butter<\/strong>. One stick (4 ounces) of unsalted butter, softened to room temperature.<\/li>\n\n\n\n

Dark Brown Sugar<\/strong>. One cup of dark brown sugar; light brown sugar is totally fine here, too!<\/li>\n\n\n\n

Eggs<\/strong>. Two large eggs.<\/li>\n\n\n\n

Flour<\/strong>. Two cups of all-purpose flour.<\/li>\n\n\n\n

Baking Soda<\/strong>. One teaspoon of baking soda. This is the only leavener in the batter because the acidity of the molasses reacts strongly with the baking soda and provides plenty of lift.<\/li>\n\n\n\n

Cinnamon<\/strong>. One teaspoon ground cinnamon.<\/li>\n\n\n\n

Cloves<\/strong>. One teaspoon ground cloves.<\/li>\n\n\n\n

Ground Ginger<\/strong>. Two teaspoons ground ginger.<\/li>\n\n\n\n

Molasses<\/strong>. One half-cup of molasses, but please do not use the health blackstrap molasses. The healthy version has a savory ham-like flavor, and it’s not good for baked goods. Grab the yellow jar with the word ‘Grandma’ on it. We also need 1\/2 cup of boiling water.<\/li>\n<\/ul>\n\n\n\n
How to make Gingerbread Cake<\/h2>\n\n\n\n
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$\"Bowl$ <\/figure>\n<\/div>\n\n\n\n
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$\"Brown$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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After spraying a loaf pan with cooking spray and preheating the oven to 350-degrees F. In a large mixing bowl, beat the butter with an electric mixer until light and fluffy. Then, add the brown sugar and beat to combine.<\/p>\n<\/div>\n\n\n\n
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Add the eggs, one at a time, and beat until combined.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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$\"Flour$ <\/figure>\n<\/div>\n\n\n\n
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$\"Hand$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Instead of using a separate bowl, sprinkle the flour, baking soda, cinnamon ,cloves, and ginger on top of the batter, and then stir to combine. It will feel a bit dry because we’re not done adding our liquids yet.<\/p>\n<\/div>\n\n\n\n
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Finally, spray the measuring cup and measure out the molasses. Add it to the bowl, and then use the same cup to measure out the boiling water and add it to the bowl as well. Mix to combine.<\/p>\n<\/div>\n<\/div>\n\n\n\n
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$\"Raw$ <\/figure>\n<\/div>\n\n\n\n
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$\"Baked$ <\/figure>\n<\/div>\n<\/div>\n\n\n\n
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Pour the gingerbread cake batter into the loaf pan, and bake for 60-65 minutes. Use a toothpick to test for doneness.<\/p>\n<\/div>\n\n\n\n
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Let cool in the pan for at least 30 minutes, and then run a knife around the edges of the pan, and then carefully tilt the gingerbread loaf out of the pan and let cool completely before slicing and serving.<\/p>\n<\/div>\n<\/div>\n\n\n\n
$\"Sliced$ <\/figure>\n\n\n\n
Tips for the best Gingerbread Loaf<\/h2>\n\n\n\n
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Measuring<\/strong> Molasses<\/strong> – The main component of this recipe is the molasses, and you really don’t want any of it to stick to the cup and not make it into the batter. The best way to prevent this is to spray the measuring cup with cooking spray before measuring out the molasses. Then, all of it will slide into the batter perfectly. Use the same cup to measure the water to make sure you get all of the good stuff out!<\/li>\n<\/ul>\n\n\n\n
How to serve Gingerbread Cake<\/h2>\n\n\n\n
I let this gingerbread loaf cake cool completely, and then tip it out onto a wire rack. I slice it with a serrated knife and serve it as-is. If you want to amp it up a bit, serve it with a dollop of whipped cream that you spiked with some ginger syrup or ground ginger to extra spice.<\/p>\n\n\n\n
Storing leftover Gingerbread Cake<\/h2>\n\n\n\n
This treat keeps on the counter for up to 2 days in an air-tight container. It will continue to keep for an extra 2-3 days in the fridge. You can freeze individual slices of gingerbread cake and defrost at room temperature before serving.<\/p>\n\n\n\n
Small batch mini loaf recipe:<\/h3>\n\n\n\n
If you’re strictly here for small batch recipes and want to make this in a single mini 5-inch loaf pan, follow these ingredient amounts: <\/p>\n\n\n\n
2 tablespoons unsalted butter, at room temperature
¼ cup + 1 tablespoon brown sugar
1 large egg white
½ cup flour
¼ teaspoon cinnamon, ground cloves, ground ginger, and baking soda each.
2 tablespoon molasses
2 tablespoons boiling water<\/p>\n\n\n\n
And reduce the baking time to 33-38 minutes, testing with a toothpick.<\/p>\n\n\n

Storing leftover Gingerbread Cake<\/h2>\n\n\n\nThis treat keeps on the counter for up to 2 days in an air-tight container. It will continue to keep for an extra 2-3 days in the fridge. You can freeze individual slices of gingerbread cake and defrost at room temperature before serving.<\/p>\n\n\n\n

Storing leftover Gingerbread Cake<\/h2>\n\n\n\n
This treat keeps on the counter for up to 2 days in an air-tight container. It will continue to keep for an extra 2-3 days in the fridge. You can freeze individual slices of gingerbread cake and defrost at room temperature before serving.<\/p>\n\n\n\n