We took the flavors of a gingerbread cookie and put them in a cake to make this sweet dessert. Serve it warm with a sprinkling of powdered sugar.

Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, grease a 13x9x2-inch baking pan; set aside. In a medium bowl, stir together flour, baking powder, ginger, baking soda, cinnamon, salt, and cloves; set aside.

    Advertisement
Instructions Checklist
  • In a mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until well combined. Add eggs 1 at a time, beating well after each addition. Add molasses; beat until well combined. Alternately add flour mixture and water to butter mixture; beating on low speed after each addition just until combined. Pour into prepared pan.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • Bake in a 350 degree F oven for 40 to 50 minutes or until a wooden toothpick inserted near center comes out clean. Cool for 30 minutes in pan on a wire rack. Serve warm sprinkled with powdered sugar and garnished with edible flowers, if you like. Makes 35 servings.

Nutrition Facts

137 calories; 5 g total fat; 2 g saturated fat; 0 g polyunsaturated fat; 2 g monounsaturated fat; 28 mg cholesterol; 106 mg sodium. 216 mg potassium; 23 g carbohydrates; 0 g fiber; 11 g sugar; 2 g protein; 146 IU vitamin a; 0 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 24 mcg folate; 0 mcg vitamin b12; 40 mg calcium; 1 mg iron;

Reviews