Recipe

October 29, 2009

Claire Tansey’s Easy Gingerbread Cake Recipe

Recipe:

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Step 1: Preheat the oven to 350°F. Spray an 8” x 8” baking pan with non-stick spray and set aside.

Step 2: In a bowl, whisk flour with candied ginger, baking soda, spices and salt. Stir in sugar, molasses and egg. Stir in oil and boiling water until smooth.

Step 3: Scrape into prepared pan and bake 35-45 minutes or until a cake tester or knife comes out clean.

Step 4: In a separate bowl, whisk lemon juice into icing sugar. Pour and spread over the warm cake. Serve warm from the oven with vanilla ice cream.

Click here for other delicious gingerbread recipes.

Ingredients

1-2/3 cup flour
1/4 cup finely chopped candied ginger (optional)
1-1/4 tsp baking soda
1 tsp dry ginger
3/4 tsp cinnamon
1/4 tsp cardamom
Pinch ground cloves
1/4 tsp table salt
2/3 cup sugar
1/2 cup molasses
1 egg
1/2 cup canola oil
1/2 cup boiling water
1/3 cup icing sugar
1/4 cup lemon juice

Directions

Yield:

Step 1: Preheat the oven to 350°F. Spray an 8” x 8” baking pan with non-stick spray and set aside.

Step 2: In a bowl, whisk flour with candied ginger, baking soda, spices and salt. Stir in sugar, molasses and egg. Stir in oil and boiling water until smooth.

Step 3: Scrape into prepared pan and bake 35-45 minutes or until a cake tester or knife comes out clean.

Step 4: In a separate bowl, whisk lemon juice into icing sugar. Pour and spread over the warm cake. Serve warm from the oven with vanilla ice cream.

Click here for other delicious gingerbread recipes.

Photographer:

Angus Fergusson

Tags: autumn cake Claire Tansey dessert fall Ginger gingerbread Recipe

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