Gingerbread Cake

Tuesday, December 25, 2018

I found this recipe eons ago - back when the Woodside Kitchen was open to all readers, not sure what went down, but it's by invitation only now.  Anyway, while doing a photography job for DeMarle, who makes the silicone pan molds, they gave me one, and then I had to fill it.  Here it is, it's delicious! and 15 years later, I still have the silicone and it's still perfect.

Gingerbread Cake with Butterscotch Drizzle

Yield: 12 easily

prep time:idk

cook time:

total time:


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

  1. 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.


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