I’ve been asked for this recipe by several who have commented on the latest IMK post.
Here it is.
Ingredients:
2 Tbsp
butter, softened (this makes it taste more old-fashioned)
1/4 c
sugar
1
egg
1/2 c
dark molasses–amount depends on type( if you use light use 3/4 cup)
1 c
all purpose flour
1 tsp
baking soda
1/4 tsp
ginger, ground
1/4 tsp
cinnamon, ground
1/8 tsp
salt
1/2 c
hot water
Directions:
In a small bowl, beat butter and sugar until crumbly, about 2 minutes. Beat in egg. Beat in molasses. Combine the flour, baking soda, ginger, cinnamon and salt; add to butter mixture alternately with water, mixing well after each addition.
Transfer to a 9-in. square baking pan coated with cooking spray. Bake at 350° for 25-30 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Cut into squares; garnish with whipped topping.
This is really good- not too sweet, not too spicy, just a good molasses flavor coming through!
this looks delicious – I have bookmarked it to try it – I am curious what size cake tin you used as it is not the square one in the recipe
I used a round 9 inch tin. I couldn’t find the square one and wanted to show off the cool spinner on the bottom that loosened the cake after baking. 🙂
This is one delicious cake. I also enjoyed your almond pound cake. You are a super baker.
Thanks Cynthia- you are my #1 fan!
And a wonderful sister.
Lovely Heidi. My grandmother makes a similar one, but using golden syrup.
Actually I’d quite fancy a slice of your lovely cake right now….surprise visit? 🙂
You can surprise me anytime, Brydie!
I think I would miss the tang of molasses in a cake with golden syrup- but then I like molasses so very much.
Thank you so much for posting this recipe, Heidi. Guess what I shall be making tomorrow?! Not sure whether I shall go square or round but whichever it is, I hope it has that gorgeous melting, texture of yours! E x
I hope your cake turns out the way you like it- I am a decided fan of molasses!
Delicious! looks very like the gingerbread I was eating the other day, only I have no idea what was in it, apart from ginger…. You are a great baker !
Thanks Joanna- One has to be a decent baker if one likes to eat good cakes and breads. My hunger has been the impetus for my baking. The spices could easily be doubled to go the gingerbread route.