Gingerbread Cake

Here is the recipe..

Sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves into a large bowl…

Step 1 - gingerbread cake
  • Save

With an electric mixer on medium speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 2 to 3 mins…

Step 2 - gingerbread Cake
  • Save

Add eggs, one at a time, mixing well after each addition…

Step 3 - gingerbread cake
  • Save

Beat in Vanilla and ginger…

Step 4 - Gingerbread cake
  • Save

Reduce speed to low; gradually add flour mixture and beat until just incorporated…

Step 5 - Gingerbread cake
  • Save

Transfer batter to prepared pan;smooth top with a spatula. Bake until a cake tester comes out clean 50-55 mins…

Step 6 - Gingerbread Cake
  • Save

 

 

Gingerbread
  • Save

GIngerbread

Print Pin
Course: Dessert
Servings: 6 -8
Author: Maria Jose Martin

Ingredients

  • 1 cup Unsalted Butter (226 gms @ room tmep)
  • 1 1/4 cup Plain flour
  • 3/4 tsp Salt
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • 1 tsp Ground cinnamon
  • 3/4 - 1 tsp Ground ginger (I used fresh ginger)
  • 3/4 tsp Freshly grated nutmeg
  • 1/4 tsp Ground cloves (I didnt use this)
  • 1/2 cup Packed dark brown sugar (I used light brown sugar)
  • 1/2 cup Sugar
  • 4 large Eggs (at room temp)
  • 1 tsp Vanilla essence
  • Icing sugar (for dusting)

Instructions

  • Preheat oven at 180 C, 10 mins before baking. Butter a 9-by-5-inch loaf pan and line with a baking or parchment paper.
  • Sift together flour, salt, baking soda, baking powder, cinnamon, nutmeg and cloves into a large bowl. With an electric mixer on medium speed, beat butter, brown sugar and granulated sugar until pale and fluffy, 2 to 3 mins. Add eggs, one at a time, mixing well after each addition. Beat in Vanilla and ginger. Reduce speed to low; gradually add flour mixture and beat until just incorporated.
  • Transfer batter to prepared pan;smooth top with a spatula. Bake until a cake tester comes out clean 50-55 mins. Transfer pan to a wire rack to cool completely. Run a think knife around edge of cake to loosen. Turn out cake onto a serving platter; dust generously with icing sugar.

Notes

The batter tends to be super curdled after adding eggs, but it will come together after adding flour.
My cake was baked in 50 mins. If the top of the cake begins to brown fast, but the middle remains under cooked, place an al.foil loosely over the cake tin and continue baking. You can check the doneness of cake around 45 mins of baking.
he cake can be stored at room temp in an airtight container for upto 3 days.
Tried this recipe? Let others know by...mentioning @mariasmenu or tagging #mariasmenu
  • Save

9 thoughts on “Gingerbread Cake”

  1. Tried this Maria…came out good. The texture was soft. I used 1 tbsp of ginger powder but it was the cinnamon and nutmeg that had the prominence in aroma and flavor. Also I felt that 3/4tsp salt made it a tad bit too salty. Any suggestions to get a stronger ginger flavour ? My family enjoyed it with whipped cream…thanks for the recipe

    Reply
    • Hi Julie,

      Thanks for trying this cake. Nice to know that it came out well for you. Yeah this taste is more like a spiced pound cake. may be next time you can use a combination of fresh ginger and ginger powder, to get more ginger flavour. The original recipe called for 1 tsp salt and I reduced it to 3/4 :) However, if you felt it was a bit salty, may be you can use 1/2 tsp next time.

      Cheers
      Maria

      Reply
  2. Hi Maria chechi
    Always a fan of your recipies, cakes look yummy
    Just a suggestion can you please post a carrot cake recipe, maybe an easier version (cooker or microwave option), not everyone has an oven and a microwave option will suit us.
    Thanks
    Arun

    Reply

Leave a Comment

128 Shares
Share via
Copy link