22 July, 2016
If there is a cake that I’d like to make often it would be either a butter cake or this gingerbread cake. Gingerbread is intertwined with Christmas and that is why I like to bake this cake especially in the cold winter months. The warm smell of spices is really calming and helps light up a gloomy wet day in an instance.
The fact that it is not too sweet is a big plus for me. It goes well with a lemony glaze drizzle over the cake and is the perfect piece of cake to enjoy with a warm cup of tea.
I first attempted this cake to use in a gingerbread trifle and I have made it a few times after that. I never thought gingerbread cake would be that sensational. It worked well in the trifle too, soaked with coffee liqueur for extra moistness.
The cake is dense and so it is always a good idea to use a big shallow pan as opposed to a deeper cake pan. This will help the cake bake evenly and will significantly reduce the baking time.
This is best served warm with a lemon glaze. For the lemon glaze I just mix a cup or two of pure icing sugar with lemon juice until it is the consistency of a semi runny paste. Or else just serve it with a dollop of cream.
If you want a quick dessert, just serve a warm piece of cake with a scoop of vanilla ice cream and some berry compote. It is truly a heavenly combination.
- 250 g flour
- 1 tsp. baking soda
- 1/2 tsp. baking powder
- Pinch of salt
- 1 tbsp. ground cinnamon
- 1 tbsp. ginger powder
- 1/4 tsp. ground cloves
- 100 g butter
- 100 g brown sugar
- 50 g caster sugar
- 120 ml molasses
- 50 ml milk
- Zest of 1 lemon
- 1 tbsp. fresh grated ginger
- 2 large eggs
- Preheat oven to 180 C.
- Oil and flour a 9 by 9 inch baking tin.
- Cream butter caster sugar and brown sugar until fluffy.
- Add one egg at a time clearing after each addition.
- Add the molasses and fresh ginger and mix well.
- Mix all the dry ingredients in a separate bowl.
- Add the dry ingredients alternating with milk.
- Use either a spatula or mixer on low speed to incorporate flour.
- Do not over mix.
- Pour the mix in the prepared tin and bake for about 45 minutes or until a skewer inserted in the center comes out clean.
- Cool on a wire rack before cutting.