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Triple Ginger Gingerbread Cake
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Indulge in a festive gingerbread cake enriched with three types of ginger for a delightful holiday treat.
Ingredients:
  • 1/2 cup (1 stick) unsalted butter
  • 1/2 cup water
  • 1/2 cup molasses, unsulphured
  • 1/2 cup honey (preferably a dark variety such as buckwheat, avocado or wildflower)
  • 1/2 cup dark brown sugar (can substitute light brown)
  • 2 large eggs, room temperature
  • 1 tablespoon fresh ginger, peeled and finely grated
  • 1 tablespoon candied ginger, minced
  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoon ground ginger
  • 1 1/2 teaspoon cinnamon
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon nutmeg
Instructions:
  • Prep the oven and baking dish: Preheat the oven to 325°F. Butter and lightly flour an 8 x 8-inch or 9 x 9-inch baking dish. Line the dish with parchment paper, leaving some to hang over the sides for easy cake removal, then lightly butter and flour the paper.
  • In a medium saucepan over medium heat, combine butter, molasses, honey, water, and brown sugar. Stir until butter is melted. Remove from heat and let cool to room temperature, stirring occasionally to prevent skin from forming.
  • Combine the eggs and ginger with the room temperature butter mixture: Whisk together the eggs, grated ginger, and candied ginger into the molasses mixture. Set aside.
  • Combine flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg in a bowl and whisk until well mixed.
  • Gradually add the flour to the molasses mixture, whisking until just combined after each addition.
  • Bake in the prepared pan for 35 minutes, then tent foil over the top and bake for 15-25 more minutes until a tester comes out clean.
  • Let the cake cool on a wire rack for 10 minutes, then remove it from the pan and keep cooling on the rack. For best flavor, let it sit for a day to enhance the spices before serving.

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