An Old-fashioned, quintessential dessert that is most popular every Holiday season. Gingerbread Cake has a soft texture and a simple icing with a hint of maple syrup. A heavenly dessert with a spicy aroma when baking.
3/4 c (12 tablespoons) butter, melted and cooled
3/4 sugar (or organic cane sugar)
3 3/4 c flour (mix of einkorn and organic all-purpose flour or just all all-purpose if einkorn is not available)
2 1/4 teaspoon baking soda
1 1/2 teaspoon ginger
1 1/2 teaspoon cinnamon
3/4 teaspoon cloves
1 teaspoon salt
1 1/2 c molasses*
1 1/2 c hot water
Note: For a darker, less sweet flavour it is okay to use blackstrap molasses but if you prefer a sweeter, mild flavour use regular molasses.
Step 1: Prepare the oven. Preheat it to 350 degrees.
Step 2: Add the sugar and eggs into the cooled melted butter. Beat for about a minute or two. If needed, beat a bit longer. Use a mixer or by hand.
Step 3: Combine the flour, baking soda, salt, and spices in another bowl until well mixed.
Step 4: Mix the molasses with hot water until incorporated.
Step 5: Stir in the molasses alternately with the flour into the butter mixture until well combined.
Step 6: Transfer the batter into a greased and floured 9 x 13-inch pan.
Step 7: Place inside the preheated oven and bake for about 45 to 50 minutes or until a toothpick inserted in the centre of the cake comes out clean.
Step 8: Before serving, drizzle the top of the cake with icing. To make the icing (this is optional), mix some organic powdered sugar, a splash of vanilla extract, and several spoonfuls of pure maple syrup with a few drops of water into a bowl. Stirring until you reached the right consistency.