Soft and Sticky Gingerbread Cake recipe

Soft and Sticky Gingerbread Cake

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It’s big, soft, and comforting, like the down comforter of the cake world, and it fills your house with the spicy, delicious smell of holiday baking.

Soft and Sticky Gingerbread Cake recipe

Ingredients:

Instructions:

  • Preheat the oven to 350 degrees Fahrenheit, and grease and flour a baking pan of lasagna size (10 by 14 inches).
  • In the electric mixer bowl, combine the butter and sugar, creaming them until the mixture turns light and fluffy. Gradually add the eggs, one at a time, followed by the molasses. Pause for a moment to halt the mixer and scrape the bottom of the bowl using a rubber spatula, ensuring there are no concealed butter remnants.
  • Meanwhile, sift together the flour, spices, and salt (note that my version of sifting involves whisking, as I prefer the shortcut), then incorporate them into the batter until they blend in completely.
  • Measure the boiling water (I personally do this directly in the dirty molasses cup), add the baking soda, and invite your children to observe the fascinating reaction as the mixture begins to foam. Explain the science behind it (each crystal of baking soda contains a tiny, effervescent angel). Gently beat this foaming mixture into the batter, which will appear exceedingly thin, but that is perfectly normal.
  • Pour the batter into the prepared pan and bake for approximately 30 minutes. The cake is done when it starts to detach from the edges of the pan and a toothpick inserted into the center comes out clean or with a few crumbs rather than wet batter. Serve plain or accompanied by whipped cream if you have guests.

more informations please visit: https://benandbirdy.blogspot.com/2005/09/soft-and-sticky-gingerbread.html

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