Ingredients for Cholly's World Famous Gingerbread Cake
- Dark Molasses
- 1 teaspoon baking soda
- All Purpose Flour
- Baking Powder
- Ground Cinnamon
- Ground Ginger
- Salt
- Ground Cloves
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 2 large eggs
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How to Make Cholly's World Famous Gingerbread Cake
- In a 2-quart saucepan over high heat, bring 1 cup of water to a boil.
- Remove from heat and stir in 1 cup molasses and 1 teaspoon baking soda.
- Stir until the mixture stops foaming vigorously, then stir in 1/2 cup cold water.
- Let cool to room temperature, stirring occasionally.
- In a medium bowl, whisk together 3 cups all-purpose flour, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cloves, 1/2 teaspoon ground nutmeg, 1 teaspoon baking powder, 1 teaspoon salt, and 1 teaspoon baking soda.
- Preheat oven to 325°F (165°C). Grease and flour a 9x9 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 1/2 cups packed light brown sugar using an electric mixer until light and fluffy.
- Beat in 2 large eggs one at a time, mixing well after each addition.
- Reduce mixer speed to low. Add the dry ingredients and the molasses mixture to the wet ingredients alternately, beginning and ending with the dry ingredients. Mix until just combined.
- Pour batter into the prepared pan and spread evenly.
- Bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let cool in the pan on a wire rack for at least 1 hour before serving.
- To serve: Pour 1/4 cup of creme anglaise onto each plate.
- Cut the cake into squares and place them on top of the creme anglaise.
- If desired, lightly sift unsweetened cocoa and/or powdered sugar over each plate and garnish with a fresh mint sprig.
Nutrition Information (Approximate per serving)
Sodium
24 g
Sugar
200g
Fat
38g
Carbs
29g
