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Gingerbread Snacking Cake

Rich, tasty Molasses, Gingerbread Snacking Cake which is moist, soft and even better the next day

Gingerbread Snacking Cake ~ Rich, tasty Molasses, Gingerbread cake which is moist, soft and even better the next day #Gingerbread #Cake www.withablast.net

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.

Rich, tasty Molasses, Gingerbread snacking cake which is moist, soft and even better the next day #Gingerbread #Cake

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 ~ Rich, tasty Molasses, Gingerbread cake which is moist, soft and even better the next day #Gingerbread #Cake www.withablast.net

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Gingerbread Snacking Cake

Gingerbread Snacking Cake
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
 
Rich, tasty Molasses, Gingerbread Snacking Cake which is moist, soft and even better the next day
Course: Dessert
Servings: 18 Servings
Author: Linda Nortje
Ingredients
  • 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
Instructions
  1. 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

  2. Dissolve the Baking Soda in the boiling Water – set aside
  3. Sift together the Flour, Ginger, Cinnamon, Cloves, Nutmeg, Salt and baking Powder in a medium bowl
  4. In a large mixing bowl, beat the Butter until light – add the Sugar and beat until fluffy
  5. Add the Baking Soda mixture, Molasses and Fresh Ginger to the Butter mixture – beat until combined
  6. 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
  7. 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.

LINDA

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Recipe Rating




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Michelle Meche

Sunday 21st of December 2014

Bet this smells amazing while baking. Perfect for the holidays. Thank you for sharing, Linda.

Meredith Wouters

Sunday 21st of December 2014

Yum! And I think I even have all the ingredients on hand, so I can make this in time for Christmas! Nice to meet you through Say G'day Saturday.

Diane Balch

Thursday 18th of December 2014

I love gingerbread and quick and easy. Thanks for sharing this with us on Weekend Bites.

Kristina Bridges

Thursday 18th of December 2014

Oh my gosh. I love gingerbread! This looks super yummy. I don't know if I could eat just one! Thanks for linking up to Snickerdoodle Sunday!

Catherine Holt

Tuesday 16th of December 2014

Oh, there is something quite awesome about gingerbread cake. This recipe looks amazing. Perfect to bake up for Christmas too.

Thanks for linking up to Marvelous Monday on Smart Party Planning.

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