Warm Gingerbread Cake

Name: Warm Gingerbread Cake
Yield: 12 servings
Ingredients: 1 1/2 cups (375 mL) all-purpose flour; 1 cups (250 mL) whole wheat flour; 2 tsp (10 mL) ground cinnamon; 2 tsp (10 mL) ground ginger; 3/4 tsp (3 mL) baking soda; 1/2 tsp (2 mL) baking powder; 1/2 tsp (2 mL) salt; 1/4 tsp (1 mL) ground allspice or 1/4 tsp (1 mL) ground cloves; 1/4 tsp (1 mL) ground nutmeg; 1/2 cup (125 mL) packed brown sugar; 1 egg; 3/4 cup (180 mL) fancy molasses; 1/3 cup (80 mL) butter melted; 1 tsp (5 mL) vanilla extract; 1 cup (250 mL) Milk soured* or buttermilk

This recipe is taken from the 2010 Milk Calendar. This classic cake has been a Canadian favourite for over a century for good reason. It’s made with ingredients you likely have on hand and just needs a dusting of icing sugar or a dollop of applesauce for a wonderful, comforting dessert.

Prep: 15 min
Cooking: 45 min - 55 min

Yields 12 servings

Serve your guests a generous portion of warm gingerbread cake with a dusting of icing sugar or grated orange zest. An easy dessert recipe that will fill the kitchen with its wonderful aroma. What better way to delight family and friends during the holidays!

Ingredients

1 1/2 cups (375 mL) all-purpose flour
1 cups (250 mL) whole wheat flour
2 tsp (10 mL) ground cinnamon
2 tsp (10 mL) ground ginger
3/4 tsp (3 mL) baking soda
1/2 tsp (2 mL) baking powder
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) ground allspice or 1/4 tsp (1 mL) ground cloves
1/4 tsp (1 mL) ground nutmeg
1/2 cup (125 mL) packed brown sugar
1 egg
3/4 cup (180 mL) fancy molasses
1/3 cup (80 mL) butter melted
1 tsp (5 mL) vanilla extract
1 cup (250 mL) Milk soured* or buttermilk

READY FOR REWARDS?

Preparation

Preheat oven to 350°F (180°C). Butter a 9-inch (23 cm) round or square metal cake pan; line bottom with parchment paper, if desired.

In a large bowl, combine flours, cinnamon, ginger, baking soda, baking powder, salt, allspice and nutmeg. In another bowl, whisk together sugar, egg, molasses, butter and vanilla extract; whisk in milk. Pour over dry ingredients and stir just until moistened.

Spread in prepared pan, smoothing top. Bake for 45 to 55 min or until a tester inserted in the centre comes out clean. Let cool slightly in pan on a rack. Serve warm.

Tips

You can replace buttermilk by sour milk or yogourt. To sour milk, add 1 tbsp (15 mL) of white vinegar (or lemon juice) to 1 cup (250 mL) milk. Let stand for 5 min then stir.

Cooled cake can be wrapped in plastic and stored at room temperature for up to 2 days. Unwrap plastic and wrap in foil and reheat in 350 °F (180 °C) oven for about 15 min (or less for smaller pieces).

For the Adventurous: Add 2 tbsp (30 mL) finely chopped crystallized ginger with the milk and stir in 1 cup (250 mL) semisweet chocolate chips or chopped bittersweet (dark) chocolate with the dry ingredients.