Spiced Gingerbread Cake

The girls and I spent the day together this last Sunday. It was nice to spend time just hanging around the house,doing small, puttery things. We spent the day doing a little shopping, and some baking. Oldest made everyone breakfast sandwiches, and Middle, Little and I baked a Spiced Gingerbread Cake with Chocolate Drizzle. We turned the holiday music up and had a nice time. It was also really nice that they could take a break from beating the snot out of each other, and actually get along for once.

We used a spiced gingerbread cake recipe we had filed away, and ended up tweaking it a bit. We found in the past, it didn’t have enough spiced gingerbread flavor to it,so we upped the spice factor.

 

 

I love gingerbread, and this is the kind of cake I like to have for breakfast.If you love chewy gingersnaps,  this is a great recipe!

I made it in an 8 x 8 pan, and added a chocolate drizzle and some powdered sugar, once it cooled for a touch of sweetness. This cake is not super sweet, which I like. A simple glaze would be nice too.The only thing I have found about making this cake, is that at about 40 minutes, you have to start checking it for done-ness, and pull it out the minute the toothpick is clean, otherwise it can very easily end up slightly dry.

For the spiced gingerbread cake, you’ll need:

Grease and flour an 8 x 8 pan. Preheat oven to 350 degrees F.

In a bowl, cream together:

1/2 cup softened butter

1 egg

1 cup robust molasses

1/4 cup white sugar

1/4 cup brown sugar

Then mix together:

2 1/2 cups all-purpose flour

1 1/2 tsp baking soda

2 tsp ground cinnamon

2 tsp ground ginger

1 tsp ground cloves

1/2 tsp salt

Add to creamed ingredients, then carefully mix in:

1 cup very warm water

Pour into prepared pan, bake for 45 minutes to 1 hour, checking after about 40 minutes until a butter knife or toothpick comes out clean. Let cool before frosting, or adding a chocolate drizzle, or powdered sugar.

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