Gingerbread Cake

By LRay

Gingerbread Cake from Bon Appetit
Deputy food editor Janet McCracken adds fresh ginger to a family recipe to create this moist spice cake.

8 servings

active:

15 minutes

total:

3 hours

Recipe by The Bon Appétit Test Kitchen

Photograph by Lisa Hubbard

December 2011

Ingredients

• Nonstick vegetable oil spray
• 1 1/2 cups all-purpose flour
• 1 teaspoon ground ginger
• 3/4 teaspoon ground cinnamon
• 3/4 teaspoon kosher salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 cup (1 stick) unsalted butter, cut into 1/2" pieces
• 1/2 cup (packed) light brown sugar
• 1/2 cup mild-flavored (light) molasses
• 1 large egg, beaten to blend
• 2 teaspoons grated peeled ginger

Details

Servings 8
Cooking time 195mins
Adapted from bonappetit.com

Preparation

Step 1

Preparation

Cake

Preheat oven to 350°. Coat pan with nonstick spray. Line bottom with parchment paper; spray paper. Whisk flour and next 5 ingredients in a medium bowl. Place butter in a large bowl. Pour 1/2 cup boiling water over; whisk until melted. Whisk in sugar and next 3 ingredients. Add dry ingredients; whisk to blend. Transfer to prepared pan.

Bake until a tester inserted into center of cake comes out clean, about 25 minutes. Let cool in pan for 10 minutes. Invert onto a wire rack; let cool. Remove parchment.

Topping

Beat cream and sugar in a medium bowl until firm peaks form. Fold in curd, leaving swirls. Spread over cake. Garnish with zest.

Hungry for More? If you have a question about this recipe, contact our Test Kitchen at [e-mail]. To see more recipes like this one, check out our Cake Slideshow.