Classic Gingerbread Cake

Name: Classic Gingerbread Cake
Yield: Makes one 8-inch (20 cm) square cake Cuts into 16 squares
Ingredients: 6 Tbsp (90 mL) unsalted butter, at room temperature; ¼ tsp (1 mL) ground cloves; ½ tsp (2 mL) ground allspice; ¼ tsp (1 mL) baking soda; ¾ tsp (4 mL) baking powder; ½ cup (125 mL) dark chocolate chips; ½ cup (125 mL) hot water; 2 eggs, at room temperature; ½ cup (125 mL) packed dark brown sugar; 1 tsp (5 mL) finely grated lemon zest; ½ cup (125 mL) fancy molasses; 1½ tsp (7.5 mL) ground cinnamon; 1⅔ cups (410 mL) all-purpose flour; ½ tsp (2 mL) ground nutmeg; 1½ tsp (7.5 mL) ground ginger

Preparation info

Makes
one 8 inch

Difficulty
Easy

Appears in

Back to Baking

By Anna Olson

Published 2011

About

This recipe features a classic proportion of spices. You can take this ratio of cinnamon, ginger, nutmeg, allspice, and cloves, and make a larger batch. Then you have it on hand for pumpkin pie or spiced muffins, or even to add a pinch to coffee grounds when brewing a pot.

Ingredients

Gingerbread

6 Tbsp (90 mL) unsalted butter, at room temperature
½ cup (

Cake
Vegetarian

Method

Preheat the oven to 350°F (175°C) and line the bottom and sides of an 8-inch (20 cm) square pan with parchment paper, so that the paper comes up the sides of the pan.
Beat the butter and brown sugar together in a large mixing bowl. Add the eggs one at