Gingerbread, the classic Christmas dessert.

Gingerbread, often known for its sturdy little Christmas cookie figures, offers more than meets the eye. Beyond these iconic treats lies another delightful tradition: a tender, moist gingerbread cake. This cake embodies the essence of the holidays with its blend of aromatic spices like ginger, cinnamon, and molasses. Each bite evokes a sense of warmth, reminiscent of cozy winter nights by the fire. Whether in the form of those familiar gingerbread cookies or as a flavorful cake, this spicy delight continues to be a cherished part of festive celebrations, bringing with it the comforting flavors that define the season.

Traditional Gingerbread Cake

1 ½  cups all-purpose flour

¼ cup light brown sugar

1 tsp ground cinnamon

1 tsp ground ginger

¼ tsp grated nutmeg

¼ tsp ground cloves

½ tsp kosher salt

2 tsp baking powder

½ cup molasses

1 large egg

½ cup buttermilk

¼ cup black coffee

⅓ cup melted unsalted butter

Powdered sugar for dusting

Preheat the oven to 350°F and grease a 9” square pan with cooking spray. 

In a large mixing bowl, whisk together the flour, brown sugar, spices, salt and baking powder.

Then in a separate small bowl, combine the molasses, egg, buttermilk and coffee. Beat together until you have a cohesive liquid mixture. Add the mixture to your dry ingredients and stir. Once the flour is almost all incorporated, stir in the melted butter. Whisk the batter until there’s no more flour and the batter becomes slightly fluffy.

Pour the batter into your greased pan and spread out evenly with a rubber spatula.

Bake for 20-25 minutes or until a toothpick comes out clean when poked into the gingerbread. 

Cool the gingerbread in the pan on a wire rack until cooled completely.

Dust with a coating of powdered sugar, if desired, and enjoy.