Gingerbread Cake

Ingredients

• 2 cups (241g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon salt
• 1 1/2 teaspoons ginger
• 1 teaspoon cinnamon
• 1/4 teaspoon each cloves and nutmeg
• 8 tablespoons (113g) unsalted butter, melted
• 3/4 cup (255g) standard molasses (not blackstrap)
• 1/4 cup (57g) water or brewed/cooled coffee
• 1 large egg
• 1 cup (227g) buttermilk
• 1/2 cup (92g) diced crystallized ginger, optional
• 1 cup (128g) diced apricots, optional

Directions

1. Preheat the oven to 350°F. Grease and flour a 9" square pan.
2. In a large mixing bowl, whisk together the flour, sugar, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
3. Melt the butter in a heatproof measuring cup. Add the molasses to the cup, and pour into the dry ingredients in the bowl, mixing to moisten.
4. Add the water or coffee, stirring to combine. Whisk together the egg and buttermilk; stir into the batter. Mix in the crystallized ginger and/or apricots, if using. Pour the batter into the prepared pan.
5. Bake the gingerbread for 30 to 35 minutes, until the cake just begins to pull away from the edge of the pan and a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it.
6. Remove the cake from the oven and let it cool right in the pan. To avoid potential gumminess, wait about 15 minutes before slicing. Serve naked, as is; or sprinkled with confectioners’ sugar, or topped with whipped cream or ice cream.

Tory 2020-12-25 21:52:20
Made Christmas 2020; served with whipped cream and hot fudge sauce.