This recipe is for a delicious cake or torte with a combination of warm spices and the richness of molasses. It yields a moist and flavorful cake that can be enjoyed on its own or paired with various toppings or frostings. The cake is made with a blend of all-purpose flour, ground cloves, ground cinnamon, powdered mustard, salt, baking soda, and instant espresso or coffee powder. It also includes ingredients like light brown sugar, unsulphured molasses, eggs, melted butter, fresh ginger, prunes, and boiling water. The batter is prepared by whisking together the dry ingredients, mixing the wet ingredients separately, and then combining them until well blended. The cake is baked in a round or ring mold pan until a toothpick inserted in the center comes out dry. After cooling, the cake can be stored or frozen for future enjoyment
Ginger bread
Ingredients
- 1 Cup all-purpose flour 5 oz
- 1/2 Tsp ground cloves
- 3/4 Tsp ground cinnamon
- 1/2 Tsp powdered mustard
- 1/8 Tsp salt
- 3/4 Tsp baking soda
- 1/2 Tsp instant espresso or coffee powder
- 1/2 Cup light brown sugar
- 6 Tbsp dark or light unsulphured molasses
- 1 whole egg
- 1 egg white
- 2 1/2 Tbsp melted butter
- 2 1/2 Tbsp finely minced or grated fresh ginger
- 2 Tbsp baby food prunes or strained prunes
- 1/4 Cup boiling water
Instructions
- Position the rack in the lower third of the oven and preheat to 325°F. Spray a pan with vegetable oil spray.
- In a bowl, whisk together the flour, cloves, cinnamon, mustard, and salt. Set aside. In a small cup, mix together baking soda and espresso powder. Set aside.
- Place the brown sugar in a medium bowl. Add the molasses, whole egg, egg white, butter, ginger, and prunes. Whisk together until combined. Stir in the flour mixture. Dissolve the baking soda and espresso powder in boiling water. Stir into the batter just until combined.
- Scrape the batter into an 8″ round pan. Bake until a toothpick inserted into the center of the cake comes out dry, about 25-30 minutes for a round pan, 30-35 minutes for a ring mold. Cool the cake on a rack for about 10 minutes. Unmold. The cake may be stored, well wrapped, at room temperature for 3-4 days or frozen for up to 2 months.
