Warm Gingerbread Cake
This classic cake has been a Canadian favourite for over a century for good reason. It’s made with ingredients you likely have on hand and just needs a dusting of icing sugar or a dollop of applesauce for a wonderful, comforting dessert.
- Course Desserts & Sweets
- Prep. Time 15 mins
- Cooking Time 45 - 55 mins
- Yields 12
Preparation
What You Need
Instructions
Preheat oven to 350°F (180°C). Butter a 9-inch (23 cm) round or square metal cake pan; line bottom with parchment paper, if desired.
In a large bowl, combine all-purpose and whole wheat flours, cinnamon, ginger, baking soda, baking powder, salt, allspice and nutmeg. In another bowl, whisk together sugar, egg, molasses, butter and vanilla; whisk in Milk. Pour over dry ingredients and stir just until moistened.
Spread in prepared pan, smoothing top. Bake for 45 to 55 min or until a tester inserted in the centre comes out clean. Let cool slightly in pan on a rack. Serve warm.
Tips
To sour Milk, measure 1 tbsp (15 mL) lemon juice or vinegar into a measuring cup and pour in enough Milk to make 1 cup (250 mL). Let stand for 5 min then stir.
Cooled cake can be wrapped in plastic and stored at room temperature for up to 2 days. Unwrap plastic and wrap in foil and reheat in 350°F (180°C) oven for about 15 min (or less for smaller pieces).
For the Adventurous: Add 2 tbsp (30 mL) finely chopped crystallized ginger with the Milk and stir in 1 cup (250 mL) semisweet chocolate chips or chopped bittersweet (dark) chocolate with the dry ingredients.
View the comments for this recipe and share one of your own!Nutritional Info
Per serving
Energy: 247 CaloriesProtein: 4 g
Carbohydrate: 45 g
Fat: 6 g
Fibre: 1.9 g
Sodium: 177 mg
Top 5 nutrients provided by a serving of this recipe
Nutrient (% DV)*
Calcium:
8 %
/
89 mg
Magnesium:
29 %
Iron:
16 %
Folate:
16 %
Thiamin:
14 %
* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.
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December 20th, 2011
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Seanna Takacs
December 17th, 2011
I cut the molasses by a 1/4 cup to make the taste a bit gentler. I also used cardamon and put in some orange zest which made the taste a bit more complex.
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Sonal
January 5th, 2011
I added double the amount of nutmeg and ginger powder and lessened the sugar a tad. Tastes great with a hot cup of spice tea.
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Amanda L
December 5th, 2009
Be sure to watch your cake. I checked it at 40 minutes in the oven and it wasn't quite ready, but 46 minutes was perfect. Each oven is different :)
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