New Year's gingerbread cake

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 18 - 24

Experience the true joy of this fragrant, spiced gingerbread cake, which is incredibly easy to make. Its rich flavor comes from a rich blend of spices, freshly grated ginger, molasses, and brown sugar. This baked good will warm you up on cold winter days with its flavor and aroma, and will lift your spirits, no matter how gloomy. Fill your home with magical aromas and serve slices of gingerbread cake, topped with whipped cream, with tea.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1 cup butter, room temperature
1 cup brown sugar
3/4 cup molasses
2 large eggs at room temperature
2 tablespoons lemon juice
2 tbsp finely grated fresh ginger
2 and 1/4 cups premium flour
0.5 tsp ground cinnamon
0.5 tsp ground cloves
0.5 tsp ground nutmeg
0.5 tsp ground allspice
0.5 tsp salt
0.5 cups of boiling water
0.5 tsp of soda
2 tbsp finely chopped candied ginger
Powdered sugar for sprinkling
Sweetened whipped cream, for serving

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Preheat oven to 175°C. Grease a 22x32 cm cake pan.
Beat the butter and brown sugar until light and fluffy. Stir in the molasses, then add the eggs one at a time, beating well after each addition. Add the lemon juice and ginger.

In a separate bowl, sift the flour with spices and salt. Add this mixture to the butter and stir. Combine the boiling water and baking soda and quickly pour into the batter, stirring vigorously. Then fold in the candied ginger (the batter will be runny).
Pour the batter into the prepared pan and bake for 45 minutes, until a tester inserted into the center comes out clean. Cool the cake completely in the pan and cut into squares. Serve warm, dusted with powdered sugar, with a dollop of whipped cream.

The pie can be stored tightly wrapped for 3 days..

Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.

Categories:

recipe / Winter dishes / Festive dishes / New Year / Desserts / Cupcakes, biscuits / Sweet pies, tarts and casseroles

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