Gingerbread Recipe

Gingerbread cake is the perfect blend of warmth, spice, and sweetness, making it a holiday favorite in many households. This gingerbread recipe, paired with a rich butterscotch sauce, offers a nostalgic, comforting dessert that will impress guests and family alike. Whether you’re an experienced baker or trying your hand at holiday baking for the first time, this recipe is simple to follow and guarantees delicious results. Let’s dive into what makes this gingerbread cake so special and how you can make it perfectly at home.

What Makes This Gingerbread Recipe Special?

What sets this gingerbread recipe apart is its delightful combination of spices—ginger, cinnamon, nutmeg, and cloves—all balanced with rich molasses. The inclusion of homemade butterscotch sauce adds an irresistible depth to the flavor. This sauce, made from brown sugar and butter, brings out the rich notes of the gingerbread, making it even more decadent. The recipe is straightforward, with easy-to-find ingredients, yet yields a cake that feels luxurious and comforting.

Ingredients Breakdown

Each ingredient in this gingerbread recipe plays a vital role in creating its distinctive flavor and texture:

• All-purpose flour (2 1/3 cups): The base of the cake that gives it structure.
• Ground ginger (2 teaspoons): Adds a sharp, warm spiciness that’s the star flavor of gingerbread.
• Cinnamon (1 1/2 teaspoons): Balances the heat from the ginger with a subtle sweetness.
• Nutmeg (1/2 teaspoon): Provides an earthy, nutty warmth.
• Ground cloves (1/4 teaspoon): Intensifies the spice, adding a sweet, pungent flavor.
• Baking soda (1 1/2 teaspoons): Helps the cake rise, giving it a light and fluffy texture.
• Salt (1/4 teaspoon): Enhances the flavor of the spices.
• Unsalted butter (3/4 cup, melted): Adds richness and moisture to the cake.
• Brown sugar (1 cup, light or dark): Sweetens the cake while also providing a molasses-like depth.
• Molasses (1 cup): Essential to gingerbread, molasses gives the cake its rich, dark color and a distinctive sweet-bitter flavor.
• Hot water (1 cup): Helps dissolve the molasses and keeps the cake moist.
• Eggs (2 large): Binds the ingredients together and adds richness.
• Vanilla extract (2 teaspoons): Enhances the overall flavor with a mild sweetness.

For the Butterscotch Sauce:

• Unsalted butter (1/3 cup): Forms the base of the sauce.
• Brown sugar (3/4 cup): Sweetens the sauce and gives it a rich caramel-like flavor.
• Salt (1/2 teaspoon): Balances the sweetness.
• Whipping cream (2/3 cup): Adds creaminess to the sauce.
• Vanilla extract (2 teaspoons): Adds depth and rounds out the flavor.

this RECIPE

Kitchen Equipment Needed

To create this gingerbread cake and its luxurious butterscotch sauce, you will need the following kitchen equipment:

• 9×13 inch (23×33 cm) cake pan
• Large mixing bowls
• Whisk
• Measuring cups and spoons
• Medium saucepan for the sauce
• Spatula
• Sharp knife for slicing
• Toothpick for testing doneness

Step-by-Step Preparation Guide

Gingerbread Cake

1. Preheat the oven: Set your oven to 350°F (180°C). Lightly grease a 9×13 inch cake pan, and sprinkle it with flour to prevent sticking.
2. Mix the dry ingredients: In a large bowl, whisk together the flour, ginger, cinnamon, nutmeg, ground cloves, baking soda, and salt. This helps to evenly distribute the spices and baking soda throughout the flour.
3. Prepare the wet ingredients: In a separate bowl, whisk together the melted butter, brown sugar, molasses, and hot water. Ensure the butter is fully mixed into the wet ingredients, so the mixture is smooth.
4. Add the eggs and vanilla: Once the wet mixture is slightly cooled, whisk in the eggs and vanilla extract. Make sure the mixture isn’t too hot, or the eggs may scramble.
5. Combine the wet and dry ingredients: Gently whisk the dry ingredients into the wet mixture. The batter will be thin, but that’s expected—it will create a moist, fluffy cake.
6. Bake the cake: Pour the batter into your prepared cake pan and bake for 30-35 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, the cake is ready.
7. Cool the cake: Allow the cake to cool in the pan for 10-15 minutes before slicing.

Butterscotch Sauce

1. Melt the butter: In a medium saucepan, melt the butter over medium heat.
2. Add the sugar and salt: Once the butter is melted, stir in the brown sugar and salt. Keep stirring until the sugar has dissolved.
3. Incorporate the cream: Bring the mixture to a gentle boil, then slowly whisk in the whipping cream. Allow it to boil for about 2 minutes while continuously whisking, ensuring the cream is fully incorporated.
4. Finish with vanilla: Remove the saucepan from the heat and stir in the vanilla extract. Let the sauce cool slightly before serving.

Tips for the Perfect Gingerbread Cake

• Avoid overmixing: When combining the wet and dry ingredients, gently whisk just until no lumps remain. Overmixing can lead to a denser cake.
• Keep an eye on the baking time: Every oven is different, so check the cake at the 30-minute mark. Overbaking will make it dry, so pull it out as soon as the toothpick test shows it’s done.
• Warm ingredients for the sauce: Ensure that the butter and cream are warm when making the butterscotch sauce. Cold ingredients can cause the mixture to seize or split.

Serving and Presentation Ideas for Gingerbread Cake

To elevate the presentation of your gingerbread cake:

• Serve each slice with a generous drizzle of warm butterscotch sauce.
• Add a dollop of whipped cream and a light sprinkle of cinnamon or nutmeg for extra flair.
• For a festive touch, top the cake with candied ginger or fresh berries.
• You can also serve it alongside vanilla ice cream for a delightful contrast of temperatures.

Gingerbread Cake Recipe Variations

• Dairy-free option: Substitute the butter with a dairy-free alternative like coconut oil, and use coconut cream in place of whipping cream for the sauce.
• Spice it up: Add a pinch of cardamom or a splash of orange zest to the batter for a unique twist.
• Gluten-free adaptation: Use a gluten-free flour blend to replace the all-purpose flour and ensure all other ingredients are gluten-free.

How to Store Gingerbread Cake and Butterscotch Sauce

• Refrigerating: Store any leftover cake in an airtight container in the refrigerator for up to 5 days. The butterscotch sauce can be refrigerated separately in a sealed jar for up to 1 week.
• Freezing: To freeze the gingerbread cake, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to 3 months. The butterscotch sauce can be frozen in an airtight container for up to 2 months. Reheat the sauce gently on the stove or in the microwave.

Frequently Asked Questions (FAQ)

Can I use dark molasses instead of light?
Yes, dark molasses will give the cake a deeper, more intense flavor. Light molasses will result in a milder taste, but both work well.

How long does gingerbread cake stay fresh?
When stored properly in the refrigerator, gingerbread cake stays moist and fresh for up to 5 days.

Can I make the butterscotch sauce ahead of time?
Absolutely! The butterscotch sauce can be made a few days in advance. Just store it in the refrigerator and reheat before serving.

conclusion

This gingerbread cake, with its bold spices and luscious butterscotch sauce, is sure to become a new holiday favorite. The recipe is simple, the ingredients are easy to find, and the results are nothing short of spectacular. Whether you’re serving this cake at a family gathering or enjoying a slice with coffee, it’s bound to impress.

Give this recipe a try and let me know how it turns out! Don’t forget to share this recipe with friends and subscribe to the blog for more delicious recipes.

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