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gingerbread snacking cake

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The holidays are approaching quickly.It’s a mad dash as I try to get out as many posts for holiday treats as possible. I can’t go a Christmas without making some type of gingerbread treat. Whether it be cake, cookie or both.

There is something about mixing up a batch of gingerbread snacking cake. Before the cake gets into the oven to perfume the house with the smells of  cloves,nutmeg,cinnamon and ginger you can smell the warm spices wafting up from the mixing bowl. This is an intensely spiced gingerbread as it contains three types of ginger; fresh,ground and candied. Though it may not look any different from a spice cake there is no mistaking its origins once you’ve had a bite.

This cake is festive enough to bring to the office for a holiday treat co-workers can enjoy with their morning coffee. Or serve it with whipped cream after dinner.

Recipe:Gingerbread snacking cake


8 tablespoons(1 stick) unsalted butter,room temperature,plus more for the pan

2 1/2 cups all-purpose flour,plus more for pan

2 teaspoons baking soda

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 teaspoons baking powder

2/3 cup packed dark-brown sugar,preferably muscavado

1 cup unsulphured molasses

1 tablespoon freshly grated ginger

2 large eggs,room temperature,lightly beaten

confectioners’ sugar for dusting


Heat oven to 350 degrees. Boil 1 cup water. Butter and flour a 9-by-13-inch cake pan;set aside.

In a bowl,combine boiling water and baking soda;set aside. In a large bowl sift together the flour,ground spices,salt and baking powder,and set aside.

In an electric mixer fitted with the paddle attachment,cream the butter until light. Beat in the brown sugar until fluffy. Beat in the molasses,grated ginger,baking soda mixture, and flour mixture.Beat in the eggs. Scrape down bowl and make sure all ingredients incorporated.

Pour the batter int the prepared pan;bake until a toothpick inserted in the center comes out clean about 30-35 minutes. Let cool on wire rack. Cut into squares,and dust with confectioners’ sugar just before serving and freshly whipped cream.


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