Gingerbread Cake

Here’s hoping all my readers had a wonderful Thanksgiving.  I so enjoyed cooking and baking and spending a lovely afternoon with my favorite people in the world – my family!

Just in case you have more company coming and still feel like baking, here’s a quick cake you can whip up in no time at all!   I’m thinking of experimenting by using leftover gingerbread for a Rum Raisin Bread Pudding. I’ll let you know how it turns out.

Sift:
3 cups AP Flour
1-1/2 tsp. Baking Soda
1 -1/2 tsp. Ginger, ground
1-1/2 tsp. Cinnamon
1/2 tsp. Cloves, ground
1/2 tsp. Salt

Beat until creamy:

1/2 cup Butter, softened
1/2 cup Brown Sugar

Add to above:

1 Egg, whole

Mix alternately with dry ingredients:

1 cup Molasses
1 cup Strong Coffee


Pour batter into greased 9″ pan.  Bake at 350 degrees for 30 minutes or until tests done with toothpick.

When cool, sprinkle with confectioners sugar.  Serve with a dollop of fresh whipped cream.

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About bakingway

Baker/Pastry Chef for over 25 years.

Posted on November 26, 2010, in Breads, Cakes, Recipes and tagged , , , , , , . Bookmark the permalink. Leave a comment.

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