Gingerbread
This is a mildly spicy cake which is very tender. When it is fresh out of the oven, it is frankly quite tempting to me to wolf down piece after piece. If you can resist this temptation, however, this cake keeps well at room temperature for about three to four days.
Ingredients
- 480g all-purpose flour
- 3 tsp ground ginger
- 1 1/2 tsp Dutch-processed cocoa
- 1 1/2 tsp ground cinnamon
- 3/4 tsp ground cloves
- 3/4 tsp freshly grated nutmeg
- 3/4 tsp ground allspice
- 3/4 tsp baking soda
- 3/4 tsp salt
- 168g unsalted butter, melted and cool to room temperature
- 280 mL molasses
- 225g granulated sugar
- 1 1/2 large egg, beaten
- 187 mL sour cream
- 187 mL milk
Method
- Preheat oven to 350F. Line a 9×13 pan with parchment paper.
- In a medium mixing bowl, combine all the dry ingredients including flour, cocoa, spices, salt, and baking soda. Stir to mix well.
- In a large mixing bowl, combine melted butter, molasses, sugar, sour cream, milk, and eggs. Beat until homogenous.
- Stir the dry ingredients into the wet ingredients until just blended. Do not overmix.
- Pour batter into prepared cake pan and bake for 50min. The cake is done when it shrinks away from the side of the pan and it bounces back when pressed lightly on top.
- If you want neat cuts, cool to room temperature before cutting. Otherwise, just tear into the cake and enjoy.
