Sticky Gingerbread Spice Cake
Tis the season for gingerbread. The rich flavors of molasses and warm spices with a sweet & sticky exterior that yields to a soft, tender crumb. This sticky gingerbread spice cake is our adapted rendition of the beloved traditional cake.
Ingredients
Cooking Instructions
step 1
Preheat oven to 350 degrees F (180 degrees C). Grease and line an 8×8-inch baking tin with parchment paper.
step 2
Sift All-Purpose Flour (1 1/2 cups), Ground Ginger (2 tsp), Simply Organic Cinnamon, Ground (1 tsp), Ground Allspice (1/4 tsp), Ground Nutmeg (1/4 tsp), dissolved Baking Powder (1 tsp), and Salt (1/4 tsp) into a medium-sized bowl, whisk well to ensure all ingredients are well combined.
step 3
In a separate mixing bowl, add Cooking Oil (1/3 cup) and Dark Brown Sugar (1/2 cup), whisking to combine until mixture is well combined. Add in Unsulphured Mild Molasses (1/2 cup), Honey (4 Tbsp), and dissolved Baking Soda (1 tsp). Whisk until mixture is homogenous.
step 4
Whisk in Buttermilk (1/2 cup)
step 5
Add the dry ingredients mixture into the liquid mixture and gently stir into the liquid with the whisk until just combined.
step 6
Pour the batter into the prepared baking dish and bake for 30-35 minutes. The top will be a deep brown and a toothpick inserted into the center will come out clean.
step 7
Allow cake to cool in the baking tin on a cooling rack for at least 10 minutes before removing the cake to continue cooling outside of the tin until it reaches room temperature.
step 8
Slice the cake into 9 even squares, setting the cake slices on a parchment-lined plate or storage container. Store covered at room temperature for at least one day to allow stickiness to develop.
step 9
Serve plain, dusted with powdered sugar, or with soft whipped cream and soft candied cranberries.
