Monday, January 11, 2010

Easy Gingerbread Cake

When it is cold outside it's nice to have a warm treat waiting when the kids get home from school. Something mine have liked from the time Dawn was little is a nice piece of gingerbread cake (fresh from the oven is best but it's also pretty good warmed in microwave) with a generous dollop of whipped cream. Here's a simple, foolproof recipe.

1 stick butter, melted and cooled
1/2 cup sugar
1 egg
2 1/2 cups flour
1 1/2 teaspoons baking soda
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 cup dark molasses
1 cup hot water

Preheat oven to 350 degrees. (Preheat to 325 degrees when using a glass pan.) Spray an 8-by-8-inch pan with no-stick cooking spray. Mix melted and slightly cooled butter, sugar and egg and set aside. In a large bowl, sift dry ingredients. Combine molasses and hot water and stir to combine. Add flour mixture to butter-sugar mixture alternately with the molasses mixture and whisk to combine. Pour batter into pan and bake 50 to 60 minutes. Cool in the pan 5 minutes. Serve with whipped topping, butter or even plain. (If you have leftovers it also makes a nice lunchbox treat.)


Posted by Sherry of Loon-atics In The Kitchen

Featured Weekly on Pink Lemonade Online Magazine

1 comment:

carolpie said...

This looks yummy! We make ours like this and serve it warm with a warm lemon sauce which is great, too!