Mom's Soft Gingerbread
This classic gingerbread cake is exceptionally moist and tender, with a rich flavor from molasses and warm spices. It's a simple, comforting dessert that comes together quickly in one bowl. Perfect for a cozy afternoon or holiday gathering.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 1 godz.
- Porcje
- 12
- Trudność
- Łatwy
- Na porcję
- 299 kcal
Informacja o alergenach: może zawierać jaja, gluten i mleko. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
batter
- 2,5 szklankaall-purpose flour
- 0,5 szklankagranulated sugar
- 2 łyżeczkabaking soda
- 1 łyżeczkaground ginger
- 1 łyżeczkaground cinnamon
- 0,5 łyżeczkaground cloves
- 1 szklankamolasses
- 0,5 szklankaunsalted butter, melted
- 2 szt.large egg, lightly beaten
- 1 szklankahot water
pan preparation
- 1 łyżkaunsalted butter, softened, for greasing
- 1 łyżkaall-purpose flour, for dusting
Sprzęt
large bowl · spatula · wire rack · small bowl · whisk · oven · 9x13 inch baking pan
Sposób przygotowania
Krok po kroku
- 1
Preheat your oven to 175°C (350°F). Grease a 9x13 inch (23x33 cm) baking pan with the softened butter and dust it with flour, tapping out any excess.
Około 5 min
Wskazówka kucharza: Properly preparing the pan prevents the moist gingerbread from sticking.
- 2
In a large bowl, whisk together the all-purpose flour, granulated sugar, ground ginger, ground cinnamon, and ground cloves until well combined.
Około 2 min
- 3
In a separate small bowl or liquid measuring cup, stir the baking soda into the hot water until it is fully dissolved.
Około 1 min
Wskazówka kucharza: Dissolving the soda first ensures it's evenly distributed for a perfect rise.
- 4
Pour the molasses, melted butter, and lightly beaten eggs into the bowl with the dry ingredients.
Około 2 min
- 5
Add the hot water and baking soda mixture to the bowl.
Około 1 min
- 6
Stir everything together with a spatula just until the batter is smooth. Be careful not to overmix.
Około 1 min
Wskazówka kucharza: A few small lumps are okay; overmixing can make the cake tough.
- 7
Pour the batter into the prepared baking pan and use the spatula to spread it into an even layer.
Około 1 min
- 8
Bake for 30 minutes, or until a wooden skewer inserted into the center comes out clean.
Około 30 min
- 9
Place the pan on a wire rack and let the gingerbread cool for at least 15 minutes before slicing and serving.
Około 15 min
Wskazówka kucharza: This cake is delicious served warm on its own or with a dollop of whipped cream.
Na porcję
Wartości odżywcze
- Kalorie
- 299kcal
- Białko
- 3,8g
- Węglowodany
- 49,5g
- Tłuszcz
- 9,9g
- Błonnik
- 0,9g
- Cukry
- 29,7g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
Store in an airtight container at room temperature or in the refrigerator.
Serve at room temperature or warm individual slices in the microwave for 15-20 seconds.