Wednesday, August 22, 2012

German Gingerbread Cake

It does not have to be a holiday to make this.  With fall around the corner, this is a great fall dessert.  I serve it warm with whipped cream which makes it great for a fall evening meal. 

German Gingerbread Cake

2 cups flour (you can make gluten free by using 2 cups of soy flour)
1 teaspoon baking soda
1/4 teaspoon salt
1 1/2 teaspoons ground cinnamon
1 teaspoon ground ginger
1/8 teaspoon ground cloves
1/2 cup room temperature butter (you can make diary free by substituting butter with 1/2 cup oil)
1/2 cup brown sugar
2 large eggs
1/2 cup room temperature molasses
1 cup milk

Preheat oven to 350 degrees F. and place rack in center of oven.  Spray a 9 inch square cake pan. 

Shift together the flour, baking soda, salt, ground cinnamon, ginger and cloves.

With a mixer beat the butter and sugar until light and fluffy (about 3 minutes).  Add the eggs, one at a time, beating well after each addition.  Add the molasses and beat until it is combined. Add the dry ingredients and milk, alternately, beginning and ending with the dry ingredients.  Beat just until incorporated.

Pour the batter into the prepared pan.  Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean.  Remove from oven and let cool on a wire rack for 10 minutes before removing cake from pan.

Serve it warm and top it with whipped cream.  That is how I like it best.

Whipped Cream

1 cup heavy cream
1 teaspoon vanilla extract
1 tablespoon confectioners' sugar

Whip cream until stiff peaks are just about to form. Beat in vanilla and sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

If you want it gluten free/dairy free just sprinkle it with powdered sugar.

This conjures up warm and wonderful memories for me.  The smell is so welcoming; your family will love it.

Be happy and may God bless you and yours.  

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