Rich, tasty Molasses, Gingerbread Snacking Cake which is moist, soft and even better the next day
I was looking for something sweet which had to be quick and easy too the other day and came across a recipe for this Gingerbread Snacking Cake.
The recipe immediately caught my attention when I’d seen Molasses as one of the ingredients. I have an almost full bottle of Molasses which has just been sitting in my cupboard for some time now.
We normally use Golden Syrup in South-Africa for desserts (and some savory dishes as well), as it is a way more inexpensive than Molasses.
I have an excellent recipe for Gingerbread, but still wanted to give this one a try. I am definitely not sorry I did !
The Molasses has a deeper and more distinct taste than when I bake with Golden Syrup and we all loved the Gingerbread Snacking Cake !
Lots of snacking were done and would be again as the sliced pieces only got better the next day (I stored it in a sealed container). Which means this will once again be on the baking list next week 😉
Gingerbread Snacking Cake
- 1 cup Boiling Water
- 2 t Baking Soda (Bicarbonate of Soda)
- 2 1/2 cups Flour
- 2 t Ground Ginger
- 1 1/2 t Ground Cinnamon
- 1/2 t Ground Cloves
- 1/2 t Ground Nutmeg
- 2 t Baking Powder
- 1/2 t Salt
- 1/2 cup Butter softened
- 2/3 cup packed Dark Brown Sugar (I use Demerara)
- 1 cup Molasses
- 1 TB Fresh Ginger finely grated
- 2 Large Eggs
- Icing Sugar to dust
Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30cm (9 x 12 inch)cake pan with cooking oil
- Dissolve the Baking Soda in the boiling Water – set aside
- Sift together the Flour, Ginger, Cinnamon, Cloves, Nutmeg, Salt and baking Powder in a medium bowl
- In a large mixing bowl, beat the Butter until light – add the Sugar and beat until fluffy
- Add the Baking Soda mixture, Molasses and Fresh Ginger to the Butter mixture – beat until combined
- Add the Flour mixture slowly, whilst still beating – add the Eggs one-by-one and beat until well mixed – pour batter into the prepared pan – bake 30 – 35 minutes or until a tester comes out clean
- Remove from the oven and let cool in the pan on a wire cooling rack. Once completely cooled, dust with Icing Sugar and cut into squares
Keep leftovers in a sealed container.