Gingerbread Snacking Cake

  • Servings: 12
Gingerbread Snacking Cake

Source: Martha Stewart Living, December/January 1997/1998

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 1/2 cups all-purpose flour, plus more for the pans
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup packed dark-brown sugar
  • 1 cup unsulfured molasses
  • 1 tablespoon freshly grated ginger
  • 2 large eggs, room temperature, lightly beaten
  • Confectioners' sugar, for dusting

Directions

  1. Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

  2. In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

  3. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners' sugar.

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