Gingerbread Cake
Sweet and tender gingerbread cake is easy to make and a perfect way to celebrate the holiday season!
Servings 12 servings
Calories 394kcal
Ingredients
- 3 cups all purpose flour spoon and leveled
- ½ cup light brown sugar packed
- 1 ½ teaspoon ground cinnamon
- 1 ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup shortening vegetable or regular
- 1 cup molasses
- 2 egg
- ¾ cup warm water
- Store-bought or homemade Whipped Cream
Instructions
- Preheat the oven to 350 degrees F and lightly grease a 9”x13” pan with shortening or non-stick cooking spray. Set aside.
- In a large bowl mix together the flour, brown sugar, cinnamon, ginger, nutmeg, baking powder and baking soda. Add the shortening, molasses, eggs and water, blend with an electric mixer on low speed until just combined then increase to medium speed for about 2 minutes. The finished batter will look like thick, soft serve ice cream.
- Pour the cake batter into the greased 9”x13” pan and bake a 350 degree oven for about 28-33 minutes or until a toothpick inserted in the center comes out clean. Let cool for about 20-30 minutes.
- Garnish with powdered sugar and dollop of whipped cream for serving.
Notes
- Refrigerate leftover cake slices in an airtight container for up to 4 days after baking. Remove from the refrigerator when ready to enjoy again and allow to sit for about 10 minutes.
- To Freeze: wrap tightly with plastic wrap then foil and freeze for up to three months. Thaw in the refrigerator, then allow to sit at room temperature after defrosting to enjoy again.
Nutrition
Serving: 1serving | Calories: 394kcal | Carbohydrates: 54g | Protein: 4g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 27mg | Sodium: 116mg | Potassium: 504mg | Fiber: 1g | Sugar: 30g | Vitamin A: 41IU | Vitamin C: 0.01mg | Calcium: 92mg | Iron: 3mg
