Gingerbread Loaf Cake
Prep: 10 minutes
Cook: 50 minutes
Total Time: 1 hour
Servings: 12 servings
Ingredients:
1/2 cup dark brown sugar
1/2 cup butter, softened
1 cup molasses
1 large egg
2 cups all-purpose flour
1 teaspoon baking soda
1 1/4 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon ground cloves
1 teaspoon salt
1/8 teaspoon freshly ground black pepper
3/4 cup hot water
Directions:
Preheat the oven to 325℉ and coat an 8 1/2 x 4 1/2 loaf pan with butter or nonstick cooking spray.
Cream the butter and brown sugar together and stir in the molasses and egg until well blended.
Sift in the flour, baking soda, cinnamon, ginger, nutmeg, cloves, black pepper, and salt; stir until well completely combined. Stir in the hot water until the batter is smooth and combined.
Transfer the batter to the prepared baking pan. Bake for 50-55 minutes or until a toothpick inserted in the center comes out clean.
Notes:
How to Decorate the Gingerbread Cake:
One of the reasons I love this loaf pan (or a bundt pan) is that it brings a beautiful texture to the cake with little need for decorations or toppings.
For a Christmasy feel, I love a simple dusting of powdered sugar along with a grouping of fresh cranberries and mint leaves. But you could also coat the top of the cake with freshly whipped cream or a vanilla glaze.
Vanilla Glaze Recipe:
1 cup powdered sugar
1-2 tablespoons of water (to keep it a shelf staple)
1/2 teaspoon of vanilla extract
Nutritional Facts:
Calories: 268kcal | Carbohydrates: 46g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 365mg | Potassium: 457mg | Fiber: 1g | Sugar: 30g | Vitamin A: 260IU | Vitamin C: 0.01mg | Calcium: 76mg | Iron: 3mg
Recipe courtesy of 31 Daily.com
