Fresh Gingerbread Cake

Gingerbread is a traditional favorite in the winter months because the spices included in this treat are delicious and have been proven to support a healthy immune system. Imagine eating cake that can keep you healthy during the worst of cold and flu season! This cake is obviously not medicine but it certainly is delicious. Fresh ginger has a milder taste than ground ginger but you can use ground if fresh is not available, simply use 1 tablespoon instead of two. This cake has a nice light texture rather than the dense one you might be used to in grandmother’s recipe. Try making this cake for a nice New Years day brunch with sliced sautéed apples or pears. You can also try the cake for a festive wedding or birthday cake. 

Ingredients

•  1 cup unsalted butter, at room temperature
• ½ cup packed dark brown sugar
• ½ cup granulated sugar
• 2 large eggs, at room temperature
• 1 cup buttermilk, at room temperature
• ½ cup molasses
• 2 tablespoons grated fresh ginger
• 1 tablespoon pure vanilla extract
• 2 2/3 cups all-purpose flour 
• 2 teaspoons ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ¼ teaspoon salt

• Prep Time: 20 minutes
• Cook Time: 30 minutes

• Total Time: 50 minutes
• Yield: two 10-inch cakes

 

Preparation

1. Preheat the oven to 350°F and place your oven racks in the middle of the oven.
2. Lightly grease two 10-inch cake pans with butter and place parchment rounds cut to fit in the bottom of the cake pans. Lightly grease the parchment and then dust the pans with flour. Set aside.
3. In a large bowl, beat the butter, brown sugar, and granulated sugar with hand beater until very thick and fluffy, scraping down the sides of the bowl at least once, about 3 minutes.

1. Beat in the eggs, one at a time, scraping down the sides of the bowl, until very well blended.
2. Beat in the buttermilk, molasses, ginger, and vanilla extract until mixed well. The wet ingredients will look slightly curdled.
3. In a large bowl, whisk together the flour, cinnamon, baking powder, baking soda, nutmeg, cloves, and salt until well blended.
4. Add the dry ingredients the wet ingredients and beat until just combined, scraping down the sides of the bowl.
5. Transfer the batter to the prepared pans evenly and smooth the tops with a spatula. Tap the baking pans on the counter lightly to remove any air bubbles.
6. Bake the cakes until a knife inserted in the center comes out clean, about 30 minutes.
7. Let the cakes cool for 10 minutes, then turn them out onto wire racks and cool completely.
8. Store the cakes in the fridge wrapped in plastic until you wish to frost them or freeze for up to 3 months. Cream cheese icing, cinnamon buttercream, or Swiss meringue buttercream are good choices for this warm spiced cake.

By Michelle Anderson

Cake Decorating Expert, about.com