old fashioned gingerbread cake – spicing up tradition with an unconventional twist

In the realm of classic holiday desserts, few evoke the warmth and comfort of old-fashioned gingerbread cake. Its rich, molasses and spice – infused flavor and moist texture have made it a beloved treat for generations.

But what if I told you there’s a way to elevate this timeless favorite with a surprising twist?

I would never stray to far from old fashioned Gingerbread Cake. I love its blend of spices and deep, comforting taste. The molasses adds a distinctive sweetness, while ginger, cinnamon, and cloves create the aromatic profile that turns your kitchen into Christmas.

However, imagine infusing traditional gingerbread cake with the unexpected pairing of dry mustard and ground pepper. At first glance, these additions might seem out of place in a sweet, spiced dessert, but trust me—they’re the secret ingredients that will knock your Gingerbread Cake out of the park!.

Dry mustard brings an earthy warmth, complementing the ginger’s spiciness and adds depth to the overall flavor profile.

On the other hand, ground pepper introduces a hint of heat that balances the sweetness of the brown sugar and molasses.

This recipe spices up old fashioned Gingerbread Cake with a fun and unexpected twist.

To make entertaining a little easier, I often bake individual dessert portions to save myself a few steps when plating. Rather than bake the Gingerbread Cake as a whole, I used an oversized muffin tin to create extra large portions. Trust me, no one will refuse their own individual gorgeous, warm cake with a lovely dollop of whipped cream.

Thanks Wayne for the inspiration!

Thanks for reading.

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Old Fashion Gingerbread Cake

Rating: 4.5/5

( 2 voted )

Serves: 8 Prep Time: 15 Minutes Cooking Time: 30 Minutes 30 Minutes Nutrition facts: 200 calories 20 grams fat

Ingredients

1/2 cup butter, room temperature
1 cup boiling water
2 teaspoons baking soda
2 1/2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon dry mustard
1/4 teaspoon ground black pepper
3/4 cup dark brown sugar
1 cup unsulfured molasses
2 large eggs, slightly beaten

Instructions

1. Preheat oven 350*F
2. Grease or line 6 over-sized muffin tin or an 8 inch square cake pan.
3. Stir baking soda into boiling water and set aside.
4. Sift flour, baking powder, spices, dry mustard and ground pepper together into a medium size mixing bowl.
5. Cream butter until it lightens - about 3 minutes on high speed.
6. Add brown sugar and beat until fluffy.
7. Add molasses and hot water mixture and beat well.
8. Gradually add flour mixture, scraping down the bowl when necessary.
9. Add beaten eggs and blend until you have a gorgeous, creamy batter.
10. Fill muffin tins 2/3 full [ you will end up with 8 small cakes ] or pour into 8 inch prepared cake pan.
11. Place in oven and bake small cakes for 30 minutes. The 8 inch square cake will need another 5 - 10 minutes. Use the toothpick trick to see if the cake is done.
12. Allow gingerbread cake to cool completely if you are freezing it or serve warm with whipped cream.

Notes

The Love: If you are freezing your gingerbread cake, allow it to defrost slowly in the fridge then warm up to serve. 5 minutes at 350*F should do it.