Ingredients for Whole Wheat Gingerbread Cake
- Unsalted Butter
- 1 ½ cups packed light brown sugar
- Egg
- Dark Molasses
- Unbleached Flour
- 2 cups whole wheat flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- Allspice
- 1 cup boiling water
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How to Make Whole Wheat Gingerbread Cake
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, cream together the brown sugar and shortening until light and fluffy. Beat in the eggs one at a time, then stir in the molasses.
- In a separate bowl, whisk together the whole wheat flour, baking soda, baking powder, ginger, cinnamon, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in the boiling water – this will create a wonderfully moist cake.
- Pour batter into the prepared pan and spread evenly.
- Bake for 60-65 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 cool, dust with powdered sugar or drizzle with a ginger glaze (optional).
Nutrition Information (Approximate per serving)
Sodium
81 g
Sugar
967g
Fat
304g
Carbs
180g
