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

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 (

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

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Classic Gingerbread Cake

Ingredients

Gingerbread

Method

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