Quick Gingerbread cake

I think that Gingerbread has to be one of my favorite flavors. It reminds me of the onset of the holiday season and seems to go so well with a cup of hot tea and a little peace and quiet.

Quick Gingerbread Cake

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ground ginger
2 teaspoons ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1 cup molasses
1/3 cup softened butter
1/2 cup buttermilk
1 eggs

Preheat oven to 350 degrees

Mix together the dry ingredients in a large mixing bowl. Warm up the molasses and butter until the butter is melted and mixed in. Add the egg and buttermilk to the dry ingredients, incorporate a bit to break up the egg and then mix in the warm molasses mixture.

Bake in either 2 vegetable-oil sprayed 8-inch cake pans or a 9×13 oblong baking pan.

Bake for approximately 20 minutes or until top springs back when lightly touched. Cool and serve with fresh whipped cream or vanilla ice cream. Butter pecan ice cream can be pretty festive!

Long lasting whipped cream.

In order to make your whipped cream a hour or so ahead, whip up a pint of heavy whipping cream with 1/4 cup sour cream until it holds a peak. Add a bit of vanilla or almond extract for the final beating. Be careful, you don’t want to turn it into butter! Serve immediately or put in the refrigerator for a couple of hours.

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