Holiday Gingerbread Cake With Molasses Whipped Cream
Published Dec. 20, 2024
- Total Time
- 50 minutes, plus cooling
- Prep Time
- 15 minutes
- Cook Time
- 35 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4tablespoons melted butter, plus more for greasing the baking pan
- 1cup molasses
- ½cup boiling water
- 2¼ cups/288 grams all-purpose flour
- 1½teaspoons ground ginger
- 1teaspoon baking soda
- ½teaspoon ground cinnamon
- ½teaspoon salt
- ¼cup/50 grams packed dark brown sugar
- 1cup/240 milliliters heavy whipping cream
- 3tablespoons molasses
For the Cake
For the Molasses Whipped Cream
Nutritional analysis per serving (8 servings)
455 calories; 17 grams fat; 11 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 72 grams carbohydrates; 1 gram dietary fiber; 44 grams sugars; 5 grams protein; 334 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Butter an 8-inch square baking pan.
- Step 2
In a heatproof medium bowl, combine the molasses and boiling water. Sift the flour, ginger, baking soda, cinnamon and salt into the molasses mixture. Add the melted butter and brown sugar and beat well either by hand or with an electric mixer. Pour the batter into the prepared pan.
- Step 3
Bake until a toothpick inserted in the middle comes out clean, about 35 minutes.
- Step 4
While the cake bakes, prepare the whipped cream: In a medium bowl, whisk the cream with a wire whisk, slowly drizzling the molasses into the cream. Whisk until the cream is whipped into firm peaks. (Alternatively, you can use an electric mixer.)
- Step 5
Let the cake cool directly in the pan, then cut into 8 rectangular pieces and serve with dollops of molasses whipped cream. Leftover cake will keep, refrigerated, for up to 2 days.
Private Notes
Comments
Years ago, I found a similar recipe that called for hot coffee rather than water. It's one of my favorites. Try it - it increases the complexity of flavor.
In this and nearly all recipes calling for molasses, you can safely use whatever style you like best, or that fits your mood. Light molasses will keep this relatively sweet and mild. Blackstrap will make it less sweet and more intensely earthy/bitter-molasses flavor. You *could* use golden syrup (light British treacle), but then you would have a golden syrup-flavored cake.
@Su I made this with blackstrap and it was so bitter I couldn’t eat it. I would go with a much lighter version (such as Grandmas) next time.
What can be done to make this less dry? I love the flavor, but it is so thick and dry. I cooked it for the 35 minutes and it tested clean.
Super easy dessert! But the molasses overpowered the flavor, so the next time I made it, I used 1/2 cup molasses and 1/2 cup unsweetened applesauce. Worked perfectly! I now make it often.
Gingerbread with lemon sauce is how my family always have it. Try it. You’ll like it. I promise. Just make lemon curd, or my favorite lately is a lemon sauce that doesn’t use eggs. Look it up on the internet you wont be sorry.
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