Warm Gingerbread Cake

By krystallondon

This classic cake has been a Canadian favourite for over a century for good reason. It’s made with ingredients you likely have on hand and just needs a dusting of icing sugar or a dollop of applesauce for a wonderful, comforting dessert.

Ingredients

• 1-1/2 cups (375 mL) all-purpose flour
• 1 cup (250 mL) whole wheat flour
• 2 tsp (10 mL) each, ground cinnamon and ginger
• 3/4 tsp (3 mL) baking soda
• 1/2 tsp (2 mL) each, baking powder and salt
• 1/4 tsp (1 mL) each, ground allspice or cloves and nutmeg
• 1/2 cup (125 mL) packed brown sugar
• 1 egg
• 3/4 cup (175 mL) fancy molasses
• 1/3 cup (75 mL) butter, melted
• 1 tsp (5 mL) vanilla
• 1 cup (250 mL) Milk, soured* (or buttermilk)

Details

Servings 12

Preparation

Step 1

Preheat oven to 350°F (180°C). Butter a 9-inch (23 cm) round or square metal cake pan; line bottom with parchment paper, if desired.

In a large bowl, combine all-purpose and whole wheat flours, cinnamon, ginger, baking soda, baking powder, salt, allspice and nutmeg. In another bowl, whisk together sugar, egg, molasses, butter and vanilla; whisk in Milk. Pour over dry ingredients and stir just until moistened.

Spread in prepared pan, smoothing top. Bake for 45 to 55 min or until a tester inserted in the centre comes out clean. Let cool slightly in pan on a rack. Serve warm.

Per serving
Energy: 247 Calories
Protein: 4 g
Carbohydrate: 45 g
Fat: 6 g
Fibre: 1,9 g
Sodium: 177 mg

Here are the key nutrients provided by a serving
Nutrient % DV*
Calcium: 8 % / 89 mg
Magnesium: 29 %
Iron: 16 %
Folate: 16 %
Thiamin: 14 %