Gingerbread Cake Recipe
Regardless, my super moist & delicious Gingerbread Cake is always a hands down winner – especially with the kids! Ginger root is a fragrant, spicy & pungent aromatic found in most Asian cuisines. In fact, it is essential to Asian cooking! Ginger is well known for having positive effects on the gastrointestinal system & is thought to help alleviate nausea & indigestion. Ginger is also though to contain both anti-inflammatory & immune boosting properties. In addition, ginger possesses antioxidant benefits & may help in lowering one’s blood pressure & cholesterol as well.
When buying fresh ginger, always select young knobs that are firm & smooth in appearance. In India, we normally use young tender ginger & therefore, don’t peel the skin (it’s full of fiber & nutrients!). But the easiest way to peel fresh ginger is to use a spoon to do so – it works, really, so try it sometime! Ginger is also easily available in both powdered & crystallized forms.
1 cup molasses (or you can use ½ cup molasses + ½ cup honey)
1½ tsp baking soda
1 tsp vanilla extract
2½ cups all-purpose flour (maida)
1 tsp ground cinnamon
½ tsp ground allspice powder
¼ teaspoon ground cloves
¼ tsp freshly grated nutmeg
1½ tsp ground ginger
½ tsp salt
¼ tsp ground black pepper
½ tsp fresh lemon zest
1 tbsp baking powder
½ cup unsalted butter (softened at room temperature)
¾ cup dark brown sugar, firmly packed
¼ cup granulated sugar
2 large eggs
1 tbsp fresh ginger, finely grated
confectioner’s sugar for dusting
First, preheat the oven to 350 degrees F. Then butter & flour a 9” square baking pan, set aside until needed.
In a medium size saucepan on medium heat, bring 1 cup of water a good boil. Then remove the saucepan from the heat & whisk in both the dark molasses & baking soda. The mixture will start to foam, but once the foaming subsides – stir in about ½ cup of cold water & the vanilla extract. Allow to cool at room temperature, stirring every so often.
In a mixing bowl, combine together the all-purpose flour with the ground cinnamon, ground allspice, ground cloves, nutmeg, ground ginger, salt, pepper, lemon zest & baking powder. Set aside until needed.
Using a kitchen stand mixer on high speed (or in a large bowl using a hand-held electric mixer) – beat together the unsalted butter with both the brown sugar & granulated sugar until well combined. The mixture should be smooth & creamy. Then add in the eggs & beat until blended. Now reduce the mixer speed to medium low & alternate adding in the flour mixture & molasses mixtures alternately until all of the ingredients are fully incorporated. Don’t forget to add in the freshly grated ginger! Next, beat the mixture on high speed for a few minutes & then pour the gingerbread batter into the prepared baking pan. Tap the baking pan on the counter a few times to release any air bubbles.
Bake on the center rack for about 30 to 35 minutes or until a toothpick inserted in center of the cake comes out clean. Let the cake cool in the baking pan on a rack for at least 1½ hours.
Just before serving, liberally sprinkle the top with dusting of confectioner’s sugar & serve with either a dollop of whipped cream or a scoop or two of vanilla ice cream (gelato or sorbet).
You can add a tsp or so of espresso powder along with the baking soda for a subtle yet delicious underlying coffee flavor! Or you could add some cocoa powder instead ☺.
Instead of butter, you can also make this cake using vegetable oil instead.
Feel free to make Gingerbread Cupcakes instead, you should get 22-24 cupcakes (depending on the size of your cupcake tins).
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
You Should Also Read:
Banana Walnut Spice Cake Recipe
Indian Dried Fruit & Nut Cake Recipe
Nutmeg Spiced Muffin Recipe
Editor's Picks Articles
Top Ten Articles
Content copyright © 2019 by Sadhana Ginde. All rights reserved.
This content was written by Sadhana Ginde. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.