Mindy here, and I love gingerbread. Gingerbread Cake, to be specific. It was one of my favorite fall foods when I was growing up. Of course, my mom's came from a box, which I still love, but why bother with a mix when it's so easy to make from scratch.
So when I got a hankering from something fallish this weekend, gingerbread was just the ticket.
Here's what you'll need:
- 2 1/3 cups all purpose flour
- 1/3-1/2 cup sugar, depending how sweet you like it
- 1 cups molasses
- 3/4 cup hot water
- 1/2 cup (1 stick) unsalted butter, softened
- 1 egg
- 1 tsp. baking soda
- 1 tsp. ground ginger
- 1 tsp. ground cinnamon
- 3/4 tsp. salt
Okay, let's preheat our oven to 325 degrees.
Next, grease and flour a 9x9 or 8x8 baking dish and set aside.
Now onto the cake. Mix together your butter, sugar and egg until blended.
Then stream in your molasses.
See that stream on the right?
Once that's blended, and with your mixer on low, add the hot water and mix until combined.
Now, with your mixer still on low, add your flour, soda, salt and spices. Once they're incorporated, increase speed to medium and mix for 3 minutes.
Pour the mixture (it will be thin) into prepared baking dish.
And bake for 40-50 minutes, depending on the size of your pan. I used an 8x8 and mine took about 45 minutes. The key is not to overbake, because that will make for a dry cake.
This is the perfect ending for a family dinner. Especially with a dollop of whipped cream.
Moist, spicy, perfect. And filled with happy memories.
What more could one ask for?
Except, perhaps, a gratuitous puppy picture.
Maddie's not content to sleep just anywhere. You'll always find her curled up next to someone.
Now it's your turn. What dessert, fall or otherwise, brings back happy memories for you?
Mindy Obenhaus lives in Texas with her husband and kids. She's passionate about touching readers with Biblical truths in an entertaining, and sometimes adventurous, manner. When she’s not writing, she enjoys cooking and spending time with her grandchildren. Learn more at www.MindyObenhaus.com.
Oh, I love gingerbread and this looks sooo delicious!
ReplyDeleteAm I a bad cafe hostess to admit I make mine from a box mix?
No, you are not, Mary Cate. As I said, the gingerbread I remember growing up was from a box and I still love that. But since I didn't have to make a trip to the store, this was perfect. Not to mention spicier. Okay, that's a weird term when not referring to something hot, but ginger does have a kick. And this one is perfect.
DeleteLooks yummy!! Pecan pie and pumpkin pie always remind me of fall and the Thanksgiving holiday. :)
ReplyDeleteTwo of my faves, also, Missy. Though growing up in Michigan, we didn't do pecan pie. I was just telling my husband the other night about the mincemeat pie my mom would make. Yuck. The filling came from a jar, so I don't think it had any meat in it. Just a lot of raisins. Still... I'll take pumpkin pie or gingerbread any day.
DeleteI forgot to get over here for gingerbread yesterday, and it looks so good.... and one of my favorite (odd) things with gingerbread is to make a lemon sauce... and then the whipped cream. I remember learning about this as "Haddon Hall Gingerbread" when I was just a girl (old Betty Crocker Cookbook) and I was enchanted by the story of how the kitchen staff developed this recipe and I was reading about it a hundred years later! I think that birthed the historical writer in me!
ReplyDeleteThank you for this, Mindy! I'm going to make sure that gingerbread is on the holiday baking list!
Ruthy, I've heard of lemon sauce with gingerbread. Never had it, but I've heard of it. I wonder if that's a British thing. Whatever the case, I just might have to try it sometime.
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