Gingerbread Cake

Gingerbread Cake

1/2 C white sugar
1/2 C butter
1 egg
1 C molasses
1/2 C pumpkin
2 1/2 C flour
1 1/2 t baking soda
2 t cinnamon
2 t ginger
1 t cloves
3/4 t salt
1 C hot water

Preheat oven to 350. Grease and flour a 9 inch square pan.  In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.  In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.  Bake 45-50 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Allow to cool in pan before serving.

**Delish served with Buttermilk Syrup, bananas and whipped cream.
**Seriously simple dessert that can be thrown together in a few minutes and then the whole house smells amazing. Christmas in a smell!
**I added pumpkin just to improve the moisture quality of the cake. Applesauce would work well too.

Comments

Post a Comment

Popular posts from this blog

Best Chocolate Sheet Cake. Ever.

Image
Best Chocolate Sheet Cake. Ever. FOR THE CAKE: 2 cups Flour 2 cups Sugar 1/4 teaspoon Salt 4 Tablespoons (heaping) Cocoa 2 sticks Butter 1 cup Boiling Water 1/2 cup Buttermilk 2 whole Beaten Eggs 1 teaspoon Baking Soda 1 teaspoon Vanilla  FOR FROSTING: 1-3/4 stick Butter 4 Tablespoons (heaping) Cocoa 6 Tablespoons Milk 1 teaspoon Vanilla 1 pound (minus 1/2 Cup) Powdered Sugar  Preparation Instructions In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan (cookie sheet size with sides) and bake at 350-degrees for 20 minutes. While cake is baking, make the ic...
Read more

Navajo Tacos

Image
Navajo Tacos Printable Recipe *Serves 6 INGREDIENTS: 1 Cup hot water (110° F) 1 Tbsp. sugar 1 tsp. salt 4 Tbsp. nonfat dry milk 3 Tbsp. Gluten flour 1-1/4+ Cups white-wheat flour 1 Tbsp. active dry yeast canola oil, for frying TOPPINGS: 6 Cups chili ( see recipe that I use here ) 3 Cups shredded lettuce 1 1/2 Cups shredded cheddar cheese 1 Cup sour cream 3 tomatoes, diced salsa avocados olives DIRECTIONS: In a stand mixer add hot water, sugar, salt, dry milk and gluten flour. Add 1-1/4 Cups white-wheat flour and place yeast on the very top. Turn on the mixer and add more whole-wheat flour until dough pulls away from sides of bowl. Mix for 6 minutes. Turn the dough out onto a floured surface; punch it down and let it relax about five minutes. Divide into six pieces and roll them to a thickness of 1/4 inch with a diameter of six inches each. Allow circles to rise another 15 to 20 minutes. In a medium skillet, place a half inch of oil in bottom and heat on medium heat. When oil is hot, fr...
Read more

Devil's Food Cake for Neetu

Image
Okay.......I know.......I am going overboard with chocolate......I am official a self confessed 'CHOCOHOLIC' ...... This Devil's Food Cake is truly 'DEVILISH' .....and the frosting is just 'SINFUL'...I can think of doing a lot of naughty things with it ...(Is that sentence permissible in the blogging world.....or will I be banned ).....I don't care......coz.....believe me ....this frosting ....is 'PURE PURE PURE SIN' This cake is dedicated to my 'Dearest Nautanki Sister ' Neetu .......If Devina is the butter in my life.....Neetu is my Chocolate:) Ingredients Print this recipe Recipe source: Nigella Lawson for cake 50g Cocoa Powder, sifted 100g Muscovado sugar - I used Soft Brown sugar 250 ml Boiling Water 125g Unsalted Butter, softened 150g Caster Sugar 225g Plain Flour 1/2tsp Baking Powder 1/2tsp Soda bi carbonate 2 tsp Vanilla 2 Eggs for frosting 125ml Water 30g Muscovado Sugar- I used Soft Brown Sugar 175g Unsalted Butter cubed 300g da...
Read more