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.

Source: Midwest Living

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Recipe Summary test

prep:
20 mins
cool:
30 mins
bake:
40 mins
stand:
30 mins
total:
120 mins
Servings:
35
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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.

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  • 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.

  • 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; fat 5g; cholesterol 28mg; saturated fat 2g; carbohydrates 23g; mono fat 2g; sugars 11g; protein 2g; vitamin a 145.8IU; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 24.2mcg; vitamin b12 0.1mcg; sodium 106mg; potassium 216mg; calcium 40.4mg; iron 1.3mg.
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