Gingerbread Cake

Name: Gingerbread Cake
Ingredients: Softened unsalted butter, as needed; 1 cup vegetable oil, like soy, peanut, or corn; 1 cup sugar; 1 cup unsulphured molasses; 1 to 2 tablespoons minced crystallized ginger; 2 large eggs, at room temperature, lightly beaten with a fork; 3 cups unbleached all-purpose flour; 1 tablespoon ground ginger; 2 teaspoons ground cinnamon; 1 teaspoon fine salt; 1/4 teaspoon ground cloves; 1 cup water; 1 tablespoon baking soda; Serving suggestions: Whipped cream or vanilla ice cream

14 ingredients

13 steps

Ingredients

Softened unsalted butter, as needed
1 cup vegetable oil, like soy, peanut, or corn
1 cup sugar
1 cup unsulphured molasses
1 to 2 tablespoons minced crystallized ginger
2 large eggs, at room temperature, lightly beaten with a fork
3 cups unbleached all-purpose flour
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon fine salt
1/4 teaspoon ground cloves
1 cup water
1 tablespoon baking soda
Serving suggestions: Whipped cream or vanilla ice cream

Directions

1

Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper.
2

Preheat the oven to 325 degrees F.
3

In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger.
4

Add the eggs and whisk until smooth.
5

In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves.
6

Whisk the molasses mixture into the flour mixture until evenly combined.
7

In a small saucepan, bring the water to a boil.
8

Remove from the heat and stir in the baking soda.
9

Whisk the hot water into the batter until just combined.
10

Transfer the batter into the prepared pan.
11

Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes.
12

Cool the cake in the pan on a rack.
13

Cut into squares and serve with whipped cream or ice cream.