Soft and and sooo flavorful, this gingerbread is one of my favorites. It’s super delicious and it smells like Christmas :).
This cake is packed with strong and delicious flavors like cinnamon, ginger and cloves… Mmm, sooo Christmassy :).
Also this gingerbread is incredibly easy to prepare with a handful of ingredients and you can make a small or a huge cake within minutes. All you have to do is to combine a few ingredients and bake. This recipe calls for boiling water and it might be a little tricky to incorporate it into the batter. But if you pour boiling water gradually, stirring in the same time, your batter will be just fine:).
As regarding the ingredients, the original recipe calls for unsulphured molasses. If you don’t have molasses you may use honey.
I’ve made this gingerbread for Christmas and it was a hit! This cake is very delicious as it it, maybe with a dust of sugar, but I decided to add some frosting.
Cream cheese frosting is always a great option, right :). So, a few tablespoons of cream cheese and some sprinkles and my gingerbread is completely transformed: it looks very pretty and the taste…. Yummy! Cream cheese frosting goes great with gingerbread!
If you wish, instead of cream cheese frosting you may use whipped cream, chocolate ganache or drizzle some melted chocolate. And let me tell you a secret: this gingerbread goes great with a dollop of vanilla ice cream.
This gingerbread is excellent not only in winter but also in any other season. It’s sweet, delicious and comforting and it makes the perfect sweet treat for any family or friends gathering.
Also this gingerbread is an amazing breakfast cake. It goes great with your morning coffee or along with a glass or milk.
You definitely have to try this recipe! It’s awesome!
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Ingredients for gingerbread (for a 27/17 cm – 11/7 inches baking pan):
– 312 gr (2 1/2 cup) flour
– 1 1/2 teaspoon baking soda
– 1 teaspoon ground cinnamon
– 1 teaspoon ground ginger
– 1/2 teaspoon ground cloves
– 113 gr (1/2 cup) butter, soft
– 100 gr (1/2 cup) brown sugar
– 236 ml (1 cup) unsulphured molasses or honey
– 1 egg
– 1 teaspoon vanilla essence
– 236 ml (1 cup) boiling water
For cream cheese frosting:
– 112 gr (4 oz) cream cheese (use full fat for a thick frosting)
– 57 gr (1/2 stick) butter, soft
– 180 gr (1 1/2 cup) powdered sugar
– 1 teaspoon vanilla essence
How to make gingerbread
Stir together flour, baking soda, ground cinnamon, ground ginger and ground cloves. Set aside.
Place butter and brow sugar into a mixing bowl. Mix until creamy. Add molasses (or honey) and mix to incorporate. Add vanilla essence and the egg and mix. Stir in the flour.
Gradually pour in the boiling water and stir to incorporate.
Pour the batter into a baking pan lined with parchment paper.
Place the baking pan into the preheated oven and bake on 175º C (350º F) for about 40 minutes or until a toothpick inserted in the center comes out clean.
Allow to cool completely.
Meanwhile prepare the cream cheese frosting.
Place cream cheese and butter (soft) into a small bowl and mix until creamy. Add powdered sugar, gradually, and mix on low speed until incorporated. Add the vanilla essence and continue to mix on high speed for about 2-3 minutes.
Frost the cake.