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Gingerbread Cake Recipe

Gingerbread Cake:  Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter and flour a 9 inch (23 cm) round or square cake pan with 2 inch (5 cm) sides.

In a separate bowl, whisk together the flour, baking soda, salt, ground cinnamon, ginger and cloves. 

In bowl of electric mixer (or with a hand mixer), with the paddle attachment, beat the butter and sugar until light and fluffy (about 3 minutes).  Add the eggs, one at a time, beating well after each addition.  Add the lemon zest and molasses and beat to combine. Scrape down the sides of the bowl as needed. 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 and, if desired, frost with Lemon Icing. 

Lemon Icing:  Mix together the confectioners' sugar and lemon juice until smooth.  (The icing should be thick but still spreadable.)  Pour the icing onto the center of the cake and spread with an offset spatula.  Some of the icing will drip down the sides of the cake. 

This cake will keep for several days at room temperature. Can serve with softly whipped cream, lemon curd, or slices of apples sauteed in a little butter and sugar.

Makes one - 9 inch (23 cm)  cake.

Gingerbread Cake:

2 cups (260 grams) all purpose flour

1 teaspoon (5 grams) baking soda

1/4 teaspoon salt

1 1/2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground cloves

1/2 cup 113 grams) unsalted butter, room temperature

1/2 cup (108 grams) light brown sugar

2 large eggs

Zest of 1 lemon (outer yellow skin of lemon)

1/2 cup (120 ml) unsulphured molasses (To prevent the molasses from sticking to the measuring cup, first spray the cup with a non stick vegetable spray.)

1 cup (240 ml) milk

Lemon Icing: (Optional)

1 1/2 cups (150 grams) sifted confectioners' (powdered or icing) sugar

2 - 2 1/2 tablespoons fresh lemon juice