Gingerbread Snacking Cake

For dessert, Michelle prepared a recipe from Martha Stewart for the South Arm Seniors Kitchen. This cake has the elements of gingerbread which fits for the season.

This Gingerbread Snacking Cake freezes well. You can serve this cake with a dollop of whipped cream or ice-cream for a treat. The aroma of molasses filled the kitchen while the cake is baking. This cake is light and fluffy.

Ingredients

• 1/2 cup unsalted butter, plus more for greasing pan
• 2 1/2 cups all-purpose flour, plus more for dusting pan
• 1 cup boiling water
• 2 teaspoons baking soda
• 2 teaspoons ground ginger
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2/3 cup dark brown sugar
• 1 cup molasses
• 1 tablespoon freshly grated ginger
• 2 large eggs
• icing sugar for garnishing
• whipped cream or ice-cream for topping

Source: this recipe is adapted from Martha Stewart

Serves 12

Instructions

Preheat oven to 350 degrees Celsius (325 for convection oven). Butter and flour a 9×13″ pan. In a bowl, combine boiling water and baking soda and set aside.

In a large bowl, sift together flour, spices, salt and baking powder. Set aside.

With an electric mixer, cream butter until light.

Beat in brown sugar, molasses, grated ginger and baking soda mixture.

Add the flour mixture.

Beat until combine.

Add egg, one at a time and beat until combine.

Pour batter into prepared pan.

Bake until toothpick comes out clean, about 30 to 35 minutes.

Dust with icing sugar if desired. Cut into squares.

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