Food & Cooking Recipes Dessert & Treats Recipes Cake Recipes Gingerbread Snacking Cake 3.8 (346) 10 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 16, 2019 Print Rate It Share Share Tweet Pin Email 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. Rate it Print