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Old Fashioned Gingerbread Cake


With Christmas right around the corner I love coming up with new recipes that have intense flavors of the season! Peppermint, Gingerbread, Hot Cocoa, Mocha, Egg Nog You name it I am all over it! This extremely moist cake is no exception either! As a cake, with a little dusting of powdered sugar or home made whipped cream it is a decadent and light dessert. I like to have a piece while it is still warm from the oven! Certainly sweet enough to please anyones sweet tooth. But, also versatile. I also used this cake recipe to make Gingerbread Truffles for a Woman's Christmas Church event. You can find that recipe here: 

Let me show you how I made this amazing cake! 



Preheat oven to 350 degrees

  • 1 cup white sugar

  • 1 cup butter (2 Sticks)

  • 2 eggs

  • 2 cup molasses

  • 5 cups all-purpose flour

  • 3 teaspoons baking soda

  • 4 teaspoons ground cinnamon

  • 4 teaspoons ground ginger

  • 2 teaspoon ground cloves

  • 1 teaspoon salt

  • 2 cup hot water

I use a baking spray for all my cakes! It is a game changer and time saver. Spray a 13x9 inch cake pan. Set aside.

Using a stand mixer, cream together the white sugar and butter until it is fully combined and fluffy!


Beat in the egg until it is totally combined with the sugar mixture. and then add in the molasses until fully combined. (be sure to scrape the bottom of the mixing bowl to make sure that the butter mixture didn’t stick to the bottom.


In a separate large mixing bowl combine the flour, baking soda, salt, cinnamon, ginger, and cloves. Whisk them by hand until completely incorporated and smell like Heaven!


With a whisk, gently incorporate all of the dry ingredients until they are completely combined. Intermittently add in to the stand mixer some of the dry ingredient mixture then add in some of the hot water, slowly and pulse the mixer. If you just keep it running it will toughen up the cake batter for a less fluffy cake.


Bake for 40-45 minutes. Be sure to check the center with a knife, until it comes out clean. The edges will start to get a little crispy, but that is okay.


See how moist and decadent this cake looks on the inside?! It is so amazingly wonderful all alone, or with a little whipped cream of a sprinkle of powdered sugar on top! However, you slice it, know it tastes just as amazing as it smells! And I also use it in my Gingerbread Truffles! It is the key in make the most amazing truffles! Don’t just take my word for it. Make some yourself! Enjoy!

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