Description
Experience the delightful flavors of Traditional Gingerbread Cake, combining rich molasses and spices for a comforting treat. This easy recipe is perfect for family gatherings, serving as a delightful dessert or festive snack, topped with whipped cream and pomegranate for an eye-catching finish.
Ingredients
Scale
- 2 cups All-Purpose Flour
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 1 ½ teaspoons Ground Cinnamon
- 1 teaspoon Ground Ginger
- â…› teaspoon Ground Cloves (optional)
- ½ cup Unsalted Butter, room temperature
- ½ cup Light Brown Sugar
- 2 large Eggs, room temperature
- Zest of 1 Lemon
- ½ cup Unsulphured Molasses
- 1 cup Milk
- 1 pint Whipping Cream
- 1 whole Pomegranate
- 1 tablespoon Powdered Sugar (optional)
Instructions
- Preheat oven to 350º F and prepare a cake pan.
- Combine dry ingredients in a bowl.
- Cream together butter and brown sugar, add eggs, lemon zest, and molasses.
- Fold wet and dry ingredients together gently.
- Pour batter into the pan and bake for 35-45 minutes until done.
- Cool the cake, dust with powdered sugar, and top with whipped cream and pomegranate seeds.
Notes
Store leftover cake in an airtight container for up to two days at room temperature or refrigerate for a week.
For a gluten-free cake, use a 1:1 gluten-free flour blend and ensure it contains xanthan gum.
For best flavor, make the cake a day in advance.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 20g
- Sodium: 250mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg