Gingerbread Cake Recipe

Posted on December 07, 2013 by Elizabeth Scott | 0 Comments

Off the topic of jewelry making, I made some gingerbread snack cake this morning and I wanted to share the recipe! Maybe it will put you in the holiday spirit. I'll be back after the holidays writing about some new pieces, but right now I'm focused on getting your orders shipped. And eating cake.

 

Ingredients

4 Tbs butter, soft

1/3 cup dark brown sugar

1/3 cup molasses 

1 egg

2 Tbs grated candied ginger

1 tsp cinnamon

1 tsp dried ginger

dash nutmeg

1/4 tsp salt

1 cup flour

1/4 cup cocoa

1 tsp baking soda

1 tsp baking powder

1/2 cup boiling water

confectioner's sugar for dusting

 

Heat oven to 350 degrees. Butter/flour an 8 x 8 baking pan. Cream butter, beat in brown sugar, add molasses, ginger, and egg. Whisk dry ingredients together in a bowl. Add dry ingredients to butter/egg mixture, blend, then add boiling water last. Bake for 30 minutes. Cool, dust with confectioner's sugar cut into squares and eat! Mmmm. This is a variation on an old family chocolate cake recipe that never fails. You'll love it! Double the recipe for a 13 x 9. (I just prefer not to have THAT much cake in the house.)

 

*Edited to add: makes 16 squares, 102 calories each.

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