Day 11 of our 12 Days of Holiday Baking with Franchesca Livraghi of Break Thru Kitchen! Franchesca created 12 holiday-inspired recipes using the 8-Piece Ceramic Bakeware Set. On day 11, Franchesca baked her festive Gingerbread Cake recipe to get us all in the holiday spirit. Gingerbread doesn't always have to be enjoyed in cookie form, you truly have to try her cake recipe!
Ease your mind by switching your bakeware to our Larder & Vine 8-Piece Nontoxic Bakeware Set. This stackable set is free of all heavy metals, PTFE, PFAS, and PFOA so there are no unwanted chemicals leaking into your foods.
Discover more of Franchesca's tasty recipes on her blog or follow her on Instagram to easily follow along on her baking journey!
Why use the Larder & Vine Bakeware Set?
When you decide to bake with our ceramic muffin tins, they come equipped with 6 other pieces of ceramic bakeware that not only match, but they easily stack into one piece for easy, compact storage:
2 baking sheets
1 round pan
1 square pan
1 loaf pan
1 deep roasting pan.
Healthy baking is at the top of our priority list here at Larder & Vine, so you can have peace of mind when baking your delicious recipes knowing this Bakeware Set is free of all heavy metals, PFAS, PFOA, & PTFE.
Recipe Summary
10 minutes
35 minutes
9
Dessert
Recipe Ingredients
- 2 cups flour
- 1¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup brown sugar
- 1 ½ teaspoon ginger
- 1 teaspoon cinnamon
- ¼ teaspoon cloves
- ¾ cup molasses
- ¾ cup boiling water
- ¼ cup vegetable oil
- 1 egg
- ¼ cup powdered sugar
Recipe Directions
1. Preheat the Oven
2. Mix Dry Ingredients
In a mixing bowl, combine flour, baking soda, salt, brown sugar, ginger, cinnamon, and cloves.
3. Combine Wet Ingredients
In another bowl, whisk together molasses, vegetable oil, and egg.
4. Incorporate Dry Into Wet
Gently fold the dry ingredients into the wet mixture until just combined.
5. Add Boiling Water
Carefully stir in boiling water until the batter is barely combined. (Avoid overmixing.)
6. Transfer to Pan & Bake
Pour the batter into your prepared square cake pan and bake ~35 minutes—or until a toothpick comes out clean.
7. Cool & Dust
Let the cake cool in the pan for a few minutes, then transfer to a wire rack to finish cooling. Once cool, dust with powdered sugar.
8. Slice & Serve
Recipe Notes
1. When combining the wet and dry ingredients, mix until just combined. Over-mixing can affect the texture of the cake. A gentle fold ensures a tender crumb.
2. Gradually add the boiling water to the batter, stirring until barely combined. This step adds moisture to the cake without compromising its structure.
3. Allow the gingerbread cake to cool in the pan for a few minutes before transferring it to a wire rack. This helps in maintaining the cake's moisture and texture.
4. Use the square pan in the Larder & Vine Bakeware Set for even baking and easy clean up.
FAQ
Can I make this gingerbread cake ahead of time?
Absolutely! In fact, the flavors tend to deepen and intensify if you let it sit for a day or two.
Can I substitute molasses with something else?
While molasses gives the cake its distinctive flavor, you can use date syrup as a substitute if needed.
Can I freeze leftovers?
Certainly! Wrap slices individually in plastic wrap and freeze for up to three months. Thaw at room temperature when ready to enjoy.
