GIngerbread
Servings: 6 -8
Print Recipe
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.
