I think we can all agree that the holidays are terrific, food-wise. Carry the feeling of eating too much deliciously-spiced food with you into the joyless polar vortex that is January with this moist gingerbread cake.
I’m always trying to remember which gingerbread cake recipe is the one I like, which is the good one that is warm and sticky where the spices blend together and the whole thing does not taste like a jar of molasses. The answer is: this one. This is that perfect gingerbread recipe.
Moist Gingerbread Cake
- 1 3/4 cups cake flour
- 1 tsp baking powder
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 8 Tbsp (1 stick) room temperature butter
- 1/3 cup brown sugar
- 1/2 cup whipping cream
- 1/4 cup molasses
- 1/4 cup honey
- 1 egg
- 1/2 tsp vanilla
- 2/3 cup hot-to-boiling water
- Preheat oven to 325 degrees F. Grease a round or square 8 inch pan.
- Sift together the dry ingredients. I did this onto a large plate and set aside.
- In another bowl, preferably with an electric mixer, cream the butter and sugar for about 2 minutes. Add the cream and beat until it gently stiffens, about 1 minute. Stir in the molasses and honey.
- Beat the egg until thick, adding it to the wet mixture. Add the vanilla and beat until combined.
- Gradually add the dry ingredients to the wet mixture by stirring in 1/3, mixing, then adding the next portion. Continue until all dry ingredients are mixed. Do not overbeat the batter.
- Stir in the boiling water until just smooth. Again, do not overbeat.
- Transfer to pan and bake for 50 minutes or until a toothpick inserted into the middle comes out clean. Cake top will be moist but springy.
- Optional: Use biscuit cutters to make round serving sizes if desired. The edge pieces are terrific eaten by hand in the kitchen. No one will know.
- Serve hot with lemon sauce. To really moisten things up, transfer individual pieces of cake to a frying pan, add some lemon sauce (add some more lemon sauce…), and heat until the sauce bubbles.
- 2 Tbsp flour
- 1 1/2 cups water
- 1 pinch salt
- 1/4 cup sugar
- 2 Tbsp butter
- Grated lemon rind from 1 washed lemon. Do this before you juice it.
- Juice of 1 lemon. Don’t cheap out on this. Just juice a real lemon.
- Whisk the flour and water together in a small saucepan over medium heat until the flour is dissolved and the mixture bubbles slightly.
- Add the remaining ingredients, whisking constantly until the mixture is smooth and bubbling. It should be viscous but not gelatinous in consistency. Adjust your liquid and continue heating if necessary.
- Serve hot over ginger cake (or chocolate cake or pancakes or fried chicken or whatever).
As an aside, I just want to point out how important good honey is. I use Champlain Valley honey, the good crystallized kind that looks creamy yellow instead of golden and clear. I highly recommend that you support your regional honey makers rather than buying the weird, filtered stuff in the grocery store. If you don’t have any local producers, Champlain Valley ships!