Warm Gingerbread Cake
Classic cake made with ingredients you probably have on hand, and just needs a dusting of icing sugar or a dollop of applesauce for a wonderful, comforting dessert.
- 1 1/2 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp. ground cinnamon
- 2 tsp. ground ginger
- 3/4 tsp. baking soda
- 1/2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 tsp. cloves
- 1/4 tsp. nutmeg
- 1/2 cup brown sugar
- 1 egg
- 3/4 cup molasses
- 1/3 cup butter, melted
- 1 tsp. vanilla
- Scant 1 cup milk, soured with 1 Tbsp. lemon juice
Preparation time 15mins
Cooking time 65mins
Adapted from MyMilkCalendar.ca
Preheat oven to 350 degrees. Grease and flour a 9-inch round or square metal pan.
In a small bowl, measure 1 tablespoon lemon juice and pour in enough milk to make 1 cup. Let stand for 5 minutes, then stir.
In a large mixing bowl, combine all-purpose and whole wheat flours, cinnamon, ginger, cloves, nutmeg, baking soda, baking powder, and salt.
In another bowl, whisk together brown sugar, egg, molasses, butter and vanilla. Whisk in sour milk.
Pour wet ingredients into dry ingredients and stir until just moistened.
Spread in prepared pan, smoothing top. Bake in 350* oven for 45-55 minutes or until toothpick inserted in the centre comes out clean. Let cool slightly in pan on a rack.
Dust with icing sugar and serve.
Option: Add 2 tablespoons finely chopped crystallized ginger with the milk and stir in 1 cup semisweet chocolate chips with the dry ingredients.