This cake reminds me of my Mom’s recipe and she always served it with whipping cream. I also like to have a sauce to top it off, see my recipe Lemon Sauce for Desserts.
Old-Fashioned Gingerbread Cake
- 1-3/4 cups plus 2 tbsp. flour
- 1-1/2 tsp. baking soda
- 2-1/4 tsp. ginger
- 1/2 tsp. cinnamon
- 1/4 tsp. cloves
- pinch of salt
- 5 tbsp. butter, softened
- 1/3 cup sugar
- 1 large egg
- 3/4 cup dark molasses
- 3/4 cup cold water
Heat the oven to 350°F. Butter a loaf pan, or use a cooking spray. I just happen to have a gingerbread pan, from one of my favorite stores, Williams Sonoma. Sift together the flour, soda, ginger, cinnamon, cloves and salt.
In a large mixing bowl, beat the butter until creamy. Add the sugar and continue beating until it is light and fluffy. Add the egg and beat until combined. Slowly pour in the molasses and scrape the sides of the bowl down.
Add half of the dry ingredients and mix until just combined; then add the rest. Slowly pour in the cold water and stir.
Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, about 40 minutes. Let cool in the pan about 1 hour before serving.
If you would prefer to use whipping cream, instead of a lemon sauce, try this recipe with maple syrup. See also Whipping Cream Eight Ways.
Whipping Cream With Maple Syrup
- 1 cup heavy cream
- 1/4 cup maple syrup
Beat the whipping cream until thickened. Slowly pour in the syrup and continue beating until the cream holds soft peaks.