Lily's Ginger Cake
Warm, spiced perfection awaits in "Lily’s Ginger Cake," a moist and aromatic dessert that embodies all the cozy flavors of classic gingerbread. Made with rich molasses, buttery caramel notes, and a harmonious blend of ground ginger, cinnamon, and cloves, this cake offers a delightful balance of sweetness and spice. The batter comes together effortlessly, and in just over an hour, you’ll have an irresistibly tender treat that’s perfect for any occasion. Serve it plain for a rustic dessert or elevate it with a dollop of whipped cream or a zesty lemon glaze. This recipe, with its easy preparation and comforting flavors, is destined to become a standout favorite among ginger lovers and holiday baking enthusiasts alike!
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Ingredients
- 115 grams unsalted butter
- 100 grams brown sugar
- 175 milliliters molasses
- 125 milliliters whole milk
- 1 piece large egg
- 200 grams all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoons ground cloves
- 0.25 teaspoons salt
Directions
Step 1
Preheat your oven to 180°C (350°F) and grease a 9-inch (23 cm) square baking tin or line it with parchment paper.
Step 2
In a medium saucepan, melt the butter over low heat. Once melted, add the brown sugar and molasses, stirring until smooth. Remove from heat and allow to cool slightly.
Step 3
In a small bowl, whisk the milk and egg together until combined. Gradually add this mixture to the cooled molasses mixture, stirring until smooth.
Step 4
In a large mixing bowl, sift together the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Step 5
Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until combined, being careful not to overmix.
Step 6
Pour the batter into the prepared baking tin and spread evenly. Place in the preheated oven.
Step 7
Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
Step 8
Remove the cake from the oven and let it cool in the tin for 10 minutes before transferring it to a wire rack to cool completely.
Step 9
Serve the cake on its own or with a dollop of whipped cream or a drizzle of lemon glaze for extra indulgence.
Nutrition Facts
| Serving size | (848.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2807.7 |
| Total Fat 110.0g | 0% |
| Saturated Fat 61.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 456.1mg | 0% |
| Sodium 2558.0mg | 0% |
| Total Carbohydrate 441.0g | 0% |
| Dietary Fiber 7.5g | 0% |
| Total Sugars 281.1g | |
| Protein 32.3g | 0% |
| Vitamin D 97.7IU | 0% |
| Calcium 842.9mg | 0% |
| Iron 22.6mg | 0% |
| Potassium 4126.2mg | 0% |
Source of Calories