- 70 g (1/3 cup) unsalted butter room temperature
- 50 g (1/4 cup) brown sugar
- 1 egg room temperature
- 140 g (1/2 cup) molasses or honey or maple syrup
- 200 g (1+2/3 cup) all purpose flour
- 4 g (1 tsp) baking soda
- pinch of salt
- 3/4 tsp cinnamon powder
- 1/4 tsp cloves powder
- 1/8 tsp ginger powder
- pinch of nutmeg
- 160 g (1/3 cup) hot water
- In a large bowl place butter, brown sugar and mix for about 3 minutes or until fluffy, creamy, pale and well combined.
- Add the egg and combine.
- Add molasses and mix just until combined.
- In a medium size bowl sift and mix together flour, baking soda, salt and all the spices.
- Incorporate flour mix in three times alternating it with hot boiling water. Use a spatula to not overmix the batter.
- Place the batter into a greased and lined 20cm-8inch square cake pan.
- Bake in preheated oven (no fan, upper+lower heat) at 180°C-350°F for about 25 minutes or until a tootphick comes out clean.
- Cool down completely.
- Trim the edges (optional) then cut into 9 squares.
- Serve with whipped cream or vanilla ice cream and maple syrup.
Gingerbread Cake is traditionally made with pure dark molasses.
Molasses is a very thick dark syrup resulting from refining of sugar, it’s the “brown” part of your brown sugar but very concentrated, so it taste almost burnt and it isn’t so sweet: for this reason it gives extra flavor to your dough but you also need to add sugar to sweetened it.
If you can’t find molasses in your Country, you can substitute it with honey (better if you can find a dark and less sweet honey) or maple syrup.
But pay attention: honey and maple syrup are more sweet than molasses and also more runny, so if you go for one of them, you can consider the reduce the brown sugar amount in the dough and also the water because you may need a bit less of water to assemble your cookie dough.
You can use this recipe for a layered cake: it’s simply delicious stuffed with spiced cream cheese frosting or a caramel frosting too!