This Gingerbread Cake is very similar to one that my mom used to make for us when I was growing up. I can still recall the way it made our home smell like Christmas spices while it baked. She would serve us up a big piece, while it was still warm, with a dusting of icing sugar on top and a dollop of whipped cream.
- 2 cups flour
- ½ cup sugar
- 1-1/2 tsp baking soda
- ½ tsp salt
- 1 tsp dried ginger
- 1 tsp cinnamon
- ½ tsp cloves
- ¼ tsp nutmeg
- ½ cup butter, softened
- ¾ cup molasses
- 1 egg
- 1 cup boiling water
- toppings: icing sugar and Gay Lea Coconut Whipped Cream
- Preheat oven to 350°F. Grease the sides of a 8" x 8" square pan and line with parchment paper.
- In a medium bowl, stir together dry ingredients.
- In a mixing bowl, mix together butter, molasses and egg until just combined. Add in dry ingredients and beat for two minutes. Pour in boiling water and beat for another two minutes.
- Pour the batter into the prepared pan. Bake 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 15 minutes in the pan, then remove to a plate. Dust with icing sugar. Serve warm with a swirl of Gary Lea Coconut Whipped Cream on top.
Preheat oven to 350°F. Grease the sides of a 8″ x 8″ square pan and line with parchment paper. In a medium bowl, stir together dry ingredients.
Allow the cake to cool for 15 minutes in the pan, then remove to a plate.
Dust with icing sugar while it’s still warm.
Serve warm with a big swirl of Gay Lea Coconut Whipped Cream.
The folks at Gay Lea have kindly sent me this dessert prize pack for one lucky reader! Enter below for your chance to win!
Winner will be announced on Facebook on Wednesday December 3rd.