Gingerbread Cake

Soft, tender cake, with that wonderful gingerbread spice aroma. Ahhhh…delicious! Top it with our Sugar Free Cashew Cream Frosting, and for a not-so sugar free topping on top of that…Pralines!

The 4 main types of molasses are that are produced during the boiling/refining process; fancy, cooking, blackstrap, and light. Each with their own slightly different taste:

Fancy Molasses
This is the highest grade of molasses and is the pure juice of the sugar cane, which has been condensed, inverted and purified (and is also the sweetest). This molasses can be used ‘raw’ on poured on pancakes or spread on toast, to all your baked goods recipes.

Blackstrap Molasses
This is the final by-product of refining molasses. It has been highly-concentrated into a thick, dark mass with a slightly bitter taste, due to the majority of the sugar crystals being removed. Its bold flavor are great in recipes liked baked beans, or even gingerbread if you want a less sweet product.

Cooking Molasses
A blend of fancy molasses and blackstrap . It has the best of both worlds, with a thick, dark consistency, but less sweet straight fancy molasses. The addition of the blackstrap gives it a fuller-flavored taste. Use cooking molasses in all your cooking or baking needs.

Light Molasses
This a product made from fancy molasses with the addition of glucose-fructose and other ingredients. It is specially-formulated to be a calorie-reduced option.

Get your wet and dry ingredients blended together separately, then combine everything along with the melted (but cooled) butter.

This is what will happen if you add melted butter that is too warm, into the mixture that is much cooler. Little tiny bits of hardened butter form.

Don’t worry though, beat it thoroughly with your mixer and it will be just fine. The pieces are small enough that it will melt when baked, and won’t make any difference at all to the final texture of the cake.

Pour the batter into a greased pan. I find if you are using a silicon pan, you don’t need to add a layer of parchment paper at the bottom since you can bend the pan as you’re releasing the cake.

But if you are using a metal pan, I would add a square of parchment onto the bottom, in addition to greasing it. Better to be too cautious, then to end up with a cake that rips as you’re trying to release it!

Gingerbread Cake

Marla Hingley

Tender, moist, and filled with those wonderful aromatic gingerbread spices - I know you're gonna love it!

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Prep Time 15 mins

Cook Time 50 mins

Total Time 1 hr 5 mins

Servings 12

Ingredients

  

1x2x3x

• 1/2 cup butter or margarine melted and cooled
• 1/2 cup buttermilk or milk alternative
• 2 eggs
• 1/2 cup cooking molasses
• 1/2 cup sugar
• 2 tsp vanilla
• 2 cups GFC Cake & Pastry Flour Blend or GFC Cup4Cup Style Flour Blend
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground ginger
• 1 tsp cinnamon
• 1/2 tsp ground cardamom
• 1/4 tsp allspice
• 1/4 tsp nutmeg

Instructions

 

• Melt butter, and set aside to cool.
• In a medium bowl whisk together the buttermilk, eggs, molasses, sugar, vanilla, and ginger. Whisk in the cooled butter, mix well to combine.
• In large mixing bowl, whisk together the flour, baking powder, baking soda, salt, ginger, cinnamon, cardamom, nutmeg, and allspice. Pour the wet ingredients into the dry mixture and whisk until just combined and there are no longer any dry streaks of flour.
• Pour the batter into an 8" greased and parchment lined pan and bake at 350°F for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Remove from oven and cool for 10 minutes before turning out onto a rack and cooling completely.

Notes

*if butter solidifies when added to mixture don't worry, it will be blended into small enough pieces that when it bakes it will be fine.

Tried this recipe?Let us know how it was!