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Gingerbread Snacking Cake

Gingerbread Snacking Cake

Martha Stewart Living, December/January 1997/1998 http://www.marthastewart.com/342372/gingerbread-snacking-cake
4.066665
Rated
81.3333100(78)78
  • Yield Serves 12

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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