Cookstr.com

Gingerbread Cake

This image courtesy of Charity Burggraaf

This bold gingerbread is abundant with blackstrap molasses, lots of fresh and ground ginger, and even a bit of block pepper. Make this coke even more tasty by soaking the raisins in brandy overnight to plump them. Serve it with a dollop of whipped cream to complement its full-bodied flavor.

NotesTo make 6 miniature gingerbread cakes, lightly grease and flour 6 MINI BUNDT pans. Distribute the batter equally between them and bake for 17 minutes.

Cooking Methodbaking

CostInexpensive

Easy

Total Timeunder 4 hours

Make Ahead RecipeYes

Kid FriendlyYes

OccasionCasual Dinner Party, Family Get-together

Recipe Coursedessert

Dietary Considerationpeanut free, soy free, tree nut free, vegetarian

Mealtea

Taste and Texturespiced, sweet

Type of Dishbread, cake, dessert, quickbreads

Ingredients

  • ¾ cup raisins, soaked in hot water for about 30 minutes
  • 1¾ cups barley flour
  • 2/3 cup buckwheat flour or 2/3 cup einkorn flour
  • 1 tablespoon cocoa powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1½ teaspoons baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon ground cloves
  • ¼ teaspoon freshly ground black pepper
  • 1 cup blackstrap molasses
  • ¾ cup maple syrup
  • ½ cup water
  • ¼ cup canola oil
  • 2 tablespoons peeled. grated fresh ginger
  • ¼ cup (1/2 stick) butter
  • 2 large eggs
  • 1 teaspoon finely grated orange zest

Instructions

  1. Preheat the oven to 350 degrees F. Lightly grease and flour a 13-by-9-inch baking pan. Strain the raisins and set them aside.

  2. In a medium bowl, combine the flours. cocoa, cinnamon, ginger, baking soda, baking powder, salt, cloves, and pepper. In a small bowl, stir together the molasses, maple syrup, water, and oil. Stir in the fresh ginger. In a large bowl using an electric mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the butter on medium speed until creamy. Add the eggs one at a time, mixing well after each addition. Add the dry ingredients to the butter alternately with the molasses mixture in 3 additions, mixing until just combined. Fold in the raisins and orange zest. Pour the batter into the prepared pan. Bake until a wooden toothpick inserted into the center of the cake comes out with a few crumbs, about 45 minutes. Let the cake cool for about 1 hour before serving.

YOUR RECENTLY VIEWED RECIPES

Free recipes, giveaways, exclusive partner offers, and more straight to your inbox!

Reviews

I have not made this yet so I cannot rate it.

Include a Photo Include a Photo

Click the button above or drag and drop images onto the button. You can upload two images.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Close

Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.


Sign In to Your Account

Close Window
Sign In with one of your Social Accounts
Facebook Twitter
OR
Sign In using Email and Password