classic gingerbread cake . . .

 

I couldn't think of a better way to welcome December - and this beautiful season - than with these petite classic gingerbread cakes.

I crazy love gingerbread . . . and have shared a few of my favorite gingerbread cookie recipes and traditions over the years, like these adorable 9-INCH TALL gingerbread boys & girls that I gift to my niece and nephews every year at our Annual Holiday WAFFLE breakfast. They're so dang cute wrapped in clear cello and tied with a big bow!

Classic pumpkin bread is a staple in our kitchen throughout the Fall months, as my Littles and husband enjoy it for breakfast and as a snack; and it is throughout the Winter months that I bake small loaves of gingerbread to enjoy for breakfast, or as a simple treat with hot cocoa. My husband loves a warm slice with a scoop of egg nog ice cream!

If you've tried classic gingerbread then you would agree that it's not a very sweet bread. It is, however, packed full of warm flavors like ginger, cloves, and molasses . . . and then lightly sweetened with a little brown sugar. 

Personally, I LOVE the addition of powdered sugar sprinkled on top. It's not only pretty (because it looks like snow!), but it also gives it just the right amount of sweet (perfectly rounding out the warm spices). 

A few quick tips when baking and gifting gingerbread cakes . . .

Never fill the pan more than two-thirds of the way with batter. For full-size loaf or bundt pans, leave at least an inch of space at the top. For mini pans, divide the batter evenly so the cakes bake at the same rate.

I recommend buttering AND flouring the bundt pan (big or small) so that your cake comes out clean and in one piece.  They're so much prettier when you can see the details of the bundt pan in the gingerbread.

Big or small, these cakes do well at 350ºF. Keep the oven temperature the same for any size pan.

Adjust your timing to fit the pan. Full-size bundts take 40 to 50 minutes. Standard loaves take 45 to 50 minutes. Mini bundts and mini loaves take anywhere from 22 to 30 minutes.

Know the signs of doneness. Gingerbread cake is done when a wooden skewer comes out clean. For petite cakes, use a toothpick instead of a skewer. Do not over-bake!

Keep them wrapped in saran to keep them moist!

Something magical happens to gingerbread when it has the opportunity to sit over-night. It locks in the moisture and intensifies the warm & spicy flavors. So try to gift (or eat/enjoy) your gingerbread at least one day after baking - for the best flavor.

I hope you enjoy this classic holiday treat as much as we do!

Happy holiday baking!

classic gingerbread cake

.     .     .     .     .     .

2 ½  cups all-purpose flour

1 ½  teaspoon baking soda

1 teaspoon ground cinnamon

1 ½ teaspoons ground ginger

1/4  teaspoon ground cloves

1/4 teaspoon nutmeg

1/4 teaspoon salt

1 cup molasses

1 cup boiling water

½  cup unsalted butter, room temperature

1 cup packed light brown sugar

1 large egg, room temperature

.     .     .     .     .     .

Preparation

Preheat oven to 350°F.

Whisk together flour, baking soda, cinnamon, ginger, cloves, and salt in a bowl.

Whisk together molasses and boiling water in a small bowl. Set aside.

Beat together butter, brown sugar, and egg in a large bowl with an electric mixer at medium speed until creamy, about 2 minutes.  Then alternately mix in flour mixture and molasses in 3 batches at low speed until smooth. Do not over-mix.

Pour batter into buttered and floured pans.

Bake full-size bundts 40 to 50 minutes, standard loaves 45 to 50 minutes, and mini bundts and mini loaves 22 to 30 minutes. Do not over-bake.

Serve warm or at room temperature. Sprinkle with powdered sugar (optional).

Courtesy of my mom's cookbook

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