Gingerbread Cake
This Gingerbread Cake is moist, tender, and filled with warm spices.
Servings: 12 slices
Ingredients
Cake
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup butter room temperature
- 1/2 cup granulated sugar
- 1 cup molasses not blackstrap
- 1 egg room temperature
- 1 cup buttermilk
Sugared Cranberries
- 1 cup fresh cranberries
- 3/4 cup granulated sugar divided
- 1/4 cup water
- powdered sugar for dusting
Instructions
Sugared Cranberries
- Add the 1/4 cup water and 1/4 cup of sugar to a small saucepan. Heat over medium until the sugar is dissolved. This will take 2 to 3 minutes.
- Add the 1 cup fresh cranberries to the saucepan and stir to coat all of them.
- Transfer the cranberries to a wire rack or dry for about 1 hour. Use a slotted spoon so the liquid in the saucepan doesn't transfer with the cranberries.
- Add the remaining 1/2 cup of granulated sugar to a bowl.
- Add 5 to 10 cranberries at a time and thoroughly coat with the sugar.
- Place on parchment paper or paper towel to dry. This will take about 1 hour.
Cake
- Preheat the oven to 350 degrees F. Grease a 13x9 inch baking dish with nonstick baking spray and lightly dust with flour. Tap out any excess flour. You can also use nonstick baking spray with flour to skip adding the flour to the pan after spraying it.
- Add the 2 cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and 1/2 teaspoon ground cloves to a medium bowl. Whisk to combine.
- Add the 1/2 cup butter and 1/2 cup granulated sugar to a large bowl. Using a hand mixer, beat on medium until creamed.
- Add in the 1 egg and 1 cup molasses and continue to beat until incorporated.
- Alternate adding the dry ingredients and 1 cup buttermilk to the wet ingredients, starting and ending with the dry ingredients. Beat after each addition and then scrape down the sides of the bowl.
- Pour the batter into the prepared baking dish and spread evenly with an offset spatula.
- Bake for 40-45 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Cool to room temperature or serve warm.
- Dust the top of the cake with powdered sugar and add on the sugared cranberries.
- Store leftovers in an airtight container at room temperature.
Notes
This cake would be delicious with a cream cheese frosting.
Storage: Store covered or in an airtight container at room temperature for up to 5 days.
Nutrition
Calories: 330kcal | Carbohydrates: 60g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 287mg | Potassium: 514mg | Fiber: 1g | Sugar: 43g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 3mg
