|Triple Ginger Gingerbread Cake|
Since we first published this triple ginger version of gingerbread cake almost 5 years ago, it has become our standard recipe and is one we regularly enjoy at the Holidays. Warm gingerbread cake on Christmas Eve with warm custard or a rum or caramel sauce is just heavenly.
Originally published February 22, 2008
I made this as a treat for Spouse. Gingerbread is her favorite cake and with 3 different kinds of ginger in the recipe, this one is particularly nice. Like most gingerbread recipes this one is even better the day after it is baked but considering how delicious it is warm out of the oven, that experience may be limited to only the most disciplined. 😉
- Dissolve 2 teaspoons baking soda in 1 cup boiling water and set aside.
- 2 ½ cups flour
- 2 tsp baking powder
- ¼ tsp salt
- 4 tsp powdered ginger
Cream together until light and fluffy:
- ½ cup butter
- 1 cup molasses
- ¾ cup brown sugar
Add all at once, dry ingredients, baking soda and water mixture along with
- ¼ cup finely chopped candied ginger
- 2 tbsp freshly grated ginger root
Mix until the dry ingredients are just incorporated then beat in:
- 2 beaten eggs
Mix for an additional minute until smooth then pour into a 10 inch springform pan that has been greased, lined with parchment paper on the bottom and floured. A 9×13 baking pan can also be used. Bake in a 350 degree F oven for about 40 minutes or until a wooden toothpick inserted in the center comes out clean.