Gingerbread Snacking Cake

Name: Gingerbread Snacking Cake
Ingredients: 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan; 2.5 cups all-purpose flour, plus more for the pans; 1 cup boiling water; 2 teaspoons baking soda; 2 teaspoons ground ginger; 1.5 teaspoons ground cinnamon; 0.5 teaspoon ground cloves; 0.5 teaspoon ground nutmeg; 0.5 teaspoon salt; 2 teaspoons baking powder; 0.667 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

3.8

(346)

9 Reviews

By

Martha Stewart Editors

Updated on January 16, 2019

Servings:

12

This recipe makes a delightful holiday treat.

Ingredients

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
2 ½ cups all-purpose flour, plus more for the pans
1 cup boiling water
2 teaspoons baking soda
2 teaspoons ground ginger
1 ½ teaspoons ground cinnamon
½ teaspoon ground cloves
½ teaspoon ground nutmeg
½ teaspoon salt
2 teaspoons baking powder
⅔ 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

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.
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.
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.