№ 451 - Gingerbread Cake

No. 451 - Gingerbread Cake

Yield: SERVINGS:12

Ingredients for butterscotch topping

6 tablespoons butter

¾ cup dark brown sugar

Cake Ingredients:

½ cup butter (softened)

½ cup sugar

2 eggs

1½ teaspoons baking soda

1 cup molasses

2¾ cups all-purpose flour

1 teaspoon baking powder

¼ teaspoon fine sea salt

1 tablespoon ground ginger

1 tablespoon ground cinnamon

¼ teaspoon ground cloves

1½ cups boiling water

Instructions for Glaze

In a small saucepan melt together the butter and sugar, set aside.

Instructions for cake:

1. Preheat oven to 300 degrees. Grease a bundt pan.
2. In the bowl of an electric mixer beat together the butter and sugar until smooth. Add the eggs 1 at a time until incorporated. In a small bowl stir together the baking soda and molasses and add to the butter mixture.
3. In a medium sized bowl sift together the flour, baking powder, salt, and spices to remove any lumps. Alternate the flour mixture and boiling water to the batter, until all of each is used up and blended well.
4. Pour the glaze mixture from above into the bottom of the bundt pan. Pour the batter on top of the glaze, and bake for one hour, or until a toothpick inserted comes out clean.
5. Let the cake cool in the pan for a couple of minutes then invert onto a serving platter or cooling rack.

All photographs copyright Janet S. Grey.

Created using The Recipes Generator

Since finding this recipe in 2012, I have made it pretty much every single year since.  The daisy shaped pan is from when I used to photograph things for a living - and in this case, it was a DeMarle conference in San Antonio.  I was really admiring this particular mold,and the lady that was running things gave it to me.  After all these years, it still works perfectly, although at times, I think it may need a spritz of Pam.

The cake is simply amazing - you won't regret making it.

Original Recipe The Woodside Kitchen – this link is unavailable unless you sign in to google. I am unsure why.