Ingredients for Light Gingerbread Cake
- 1/2 cup (1 stick) unsalted butter, softened
- 1/4 cup unsulphured molasses
- Brown Sugar
- Ground Ginger
- Ground Cinnamon
- 1 teaspoon baking soda
- Boiling Water
- 1/2 cup all-purpose flour
- 2 large eggs
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How to Make Light Gingerbread Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, cream together the butter and sugars until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared pan and bake for 50-55 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Once cooled, frost with your favorite cream cheese frosting or a simple glaze for an extra touch of deliciousness!
Nutrition Information (Approximate per serving)
Sodium
197 g
Sugar
1388g
Fat
308g
Carbs
156g
