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 for reading.
1/2 cup butter, room temperature 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.
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
1/2 cup butter, room temperature
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.