Gingerbread

Old-fashioned gingerbread is a Christmas classic. This moist cake has a delicious ginger molasses flavor with hints of brown sugar and cinnamon. It tastes warm and cozy, and is delicious served warm with butterscotch sauce and whipped cream.

Course Dessert

Cuisine American

Keyword Gingerbread, Gingerbread Cak

Prep Time 15

Cook Time 35

Total Time 50

Servings pieces

Calories 402kcal

Author Fiona Dowling

Equipment

9x13 inch (23x33 cm) cake pan

Ingredients

Gingerbread

2 ⅓ cup all-purpose flour
2 teaspoons ground ginger
1 ½ teaspoons cinnamon
½ teaspoon nutmeg
¼ teaspoon ground cloves
1 ½ teaspoons baking soda
¼ teaspoon salt
¾ cup unsalted butter melted
1 cup brown sugar light or dark
1 cup molasses*
1 cup hot water
2 large eggs
2 teaspoons vanilla extract

Butterscotch Sauce

⅓ cup unsalted butter
¾ cup brown sugar
½ teaspoon salt
⅔ cup whipping cream
2 teaspoons vanilla extract

Instructions

Gingerbread Cake

Preheat the oven to 350F (180C) degrees. Lightly grease a 9x13 inch (23x33 cm) cake pan with and sprinkle with flour.
In a large bowl whisk together the flour, ginger, cinnamon, nutmeg, cloves, baking soda and salt.
In a separate large bowl whisk together the melted butter, brown sugar, molasses and warm water. Whisk the mixture enough so that the butter doesn't look separate.
Whisk in the eggs and vanilla extract. Ensure that the mixture isn't hot before adding in the eggs, otherwise they may scramble.
Gently whisk the dry ingredients into the wet ingredients until there are no more lumps. The batter will be thin.
Pour the batter into the prepared pan and bake for 30-35 minutes, or until an inserted toothpick comes out clean or with a few crumbs.

Butterscotch Sauce

Add the butter to a medium saucepan over low-medium heat.
Melt the butter, then once melted add in the brown sugar and salt.
Gently stir the mixture until the brown sugar is dissolved.
Bring the mixture to a gentle boil, then whisk in the heavy cream. Whisk the mixture as it gently boils until the cream is incorporated.
Remove from the heat and whisk in the vanilla extract.

Serving

Slice the cake using sharp knife and serve with warm butterscotch sauce, and optionally a dollop of whipped cream and a sprinkle of cinnamon.

Notes

I recommend using molasses labelled as fancy molasses or cooking molasses. Do not use blackstrap molasses. Honey can be substituted with honey if needed.
Store leftovers in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days. Store butterscotch sauce in an airtight container in the fridge for up to 1 week.
Nutrition information is an estimate only. It's based on 1 slice with butterscotch sauce, assuming that the pan and sauce are divided evenly into 15 pieces.

Nutrition