Gingerbread Cake Recipe
This gingerbread cake recipe, prepared with ginger, molasses and orange peel, is a practical option for those looking for a soft-textured winter cake. You mix the ingredients, prepare the dough in a single bowl, and bake it in the oven; applesauce adds moisture to the cake. You can get a 12-slice cake by following the how-to steps.
Ingredients
1. Dry ingredients
2. Wet mix
Step-by-Step Method
Prepare the oven and mold
Preheat the oven to 175°C. Grease and lightly flour a 22–24 cm springform or loaf mold; If you wish, lay baking paper on the bottom.
Mix the dry ingredients
Mix cake flour, baking soda, baking powder and salt in a bowl with a wire whisk until homogeneous; Don't leave any lumps.
Beat the wet mixture
Mix brown sugar, melted and warmed butter and margarine/neutral oil in another bowl. Add the orange zest.
Add eggs and flavors
Add the egg and beat briefly. Add applesauce, molasses and grated fresh ginger and mix until smooth.
Combine the dry and wet
Add the dry mixture to the wet mixture in 2–3 batches. Mix with spatula until just combined; Over mixing will make the cake tight.
Bake
Pour the dough into the mold and smooth the top. Bake for about 40 minutes; If it comes out clean when you insert a toothpick in the middle, it is ready. If necessary, check the last 5 minutes and extend it.
Rest and serve
Let the cake rest in the tin for 10 minutes, then remove and cool completely on a wire rack. Slice and serve; A light dusting of powdered sugar is optional.