Rich, tasty Molasses, Gingerbread Snacking Cake which is moist, soft and even better the next day

I was looking for something sweet which had to be quick and easy too the other day and came across a recipe for this Gingerbread Snacking Cake.

The recipe immediately caught my attention when I’d seen Molasses as one of the ingredients. I have an almost full bottle of Molasses which has just been sitting in my cupboard for some time now.

We normally use Golden Syrup in South-Africa for desserts (and some savory dishes as well), as it is a way more inexpensive than Molasses.

I have an excellent recipe for Gingerbread, but still wanted to give this one a try. I am definitely not sorry I did !

The Molasses has a deeper and more distinct taste than when I bake with Golden Syrup and we all loved the Gingerbread Snacking Cake !

Lots of snacking were done and would be again as the sliced pieces only got better the next day (I stored it in a sealed container). Which means this will once again be on the baking list next week 😉

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Gingerbread Snacking Cake

Gingerbread Snacking Cake

Linda Nortje

Rich, tasty Molasses, Gingerbread Snacking Cake which is moist, soft and even better the next day

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Course Dessert

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Cook ModePrevent your screen from going dark

Servings 18 Servings

Ingredients

  

1x2x3x

• 1 cup Boiling Water
• 2 t Baking Soda (Bicarbonate of Soda)
• 2 ½ cups Flour
• 2 t Ground Ginger
• 1 ½ t Ground Cinnamon
• ½ t Ground Cloves
• ½ t Ground Nutmeg
• 2 t Baking Powder
• ½ t Salt
• ½ cup Butter softened
• ⅔ cup packed Dark Brown Sugar (I use Demerara)
• 1 cup Molasses
• 1 TB Fresh Ginger finely grated
• 2 Large Eggs
• Icing Sugar to dust

Instructions

 

• Pre-heat the oven to 180 deg C (350 deg F) – spray a 20 x 30cm (9 x 12 inch)cake pan with cooking oil
• Dissolve the Baking Soda in the boiling Water – set aside
• Sift together the Flour, Ginger, Cinnamon, Cloves, Nutmeg, Salt and baking Powder in a medium bowl
• In a large mixing bowl, beat the Butter until light – add the Sugar and beat until fluffy
• Add the Baking Soda mixture, Molasses and Fresh Ginger to the Butter mixture – beat until combined
• Add the Flour mixture slowly, whilst still beating – add the Eggs one-by-one and beat until well mixed – pour batter into the prepared pan – bake 30 – 35 minutes or until a tester comes out clean
• Remove from the oven and let cool in the pan on a wire cooling rack. Once completely cooled, dust with Icing Sugar and cut into squares

Notes

Source : Martha Stewart

Nutrition value, where given, is not always accurate. Please also check your ingredient labels.

Keep leftovers in a sealed container.

LINDA