Traditional Gingerbread Cake
Baking a Traditional Gingerbread Cake is like wrapping yourself in a warm, spicy hug. The delicious scent of cinnamon and ginger fills your kitchen, dancing through the air and beckoning family and friends to gather around. As the cake bakes, it turns into a beautiful, rich brown, the aroma intensifying and making its way to the deepest corners of your heart, transporting you to cozy holiday gatherings.
Table of Contents
Remember the last time you savored that first slice, perhaps as snowflakes gently fell outside? This cake is a token of nostalgia, a delightful reminder of simpler times. Each bite is moist and tender, generously topped with fluffy whipped cream and the vibrant burst of pomegranate seeds, echoing the spirit of the season. Whether it graces your holiday table or serves as a sweet surprise for a festive party, this Traditional Gingerbread Cake is sure to bring joy. Let’s make some memories as we create this delightful treat together!
Why You’ll Love This Recipe
- Simple & Quick: Whip this cake up in no time! With just 5 minutes of prep and only 1 hour and 30 minutes of bake time, you’ll have a showstopper ready.
- Irresistible Flavor: The enchanting blend of molasses and spices creates a deep, rich flavor that’s perfectly balanced with zesty lemon and tart pomegranate.
- Eye-Catching Appeal: Adorned with clouds of fresh whipped cream and jewel-like pomegranate seeds, this cake is a feast for the eyes!
- Flexible Serving: Perfect for dessert at holiday dinner, a festive brunch, or even a cozy afternoon snack.
- Diet-Friendly Options: Easily adapt this recipe for gluten-free needs or make it dairy-free by substituting appropriate ingredients.
Ingredients You’ll Need
- All-Purpose Flour: The backbone of the cake, providing structure. For gluten-free, substitute with a gluten-free flour blend.
- Baking Soda: This is the leavening agent that gives the cake its lift and light texture.
- Salt: Just a touch enhances the sweetness, balancing flavors.
- Ground Cinnamon: Adds warmth and cozy spice. Look for fresh spices for the best flavor.
- Ground Ginger: Essential for that classic gingerbread taste. If you don’t have it, try using more cinnamon instead.
- Ground Cloves: A little goes a long way! Use for an extra spiced kick or substitute it with more cinnamon if needed.
- Unsalted Butter: At room temperature, it creams beautifully with sugar for a light texture.
- Light Brown Sugar: This introduces moisture and a hint of caramel flavor, crucial for that rich taste.
- Large Eggs: They provide moisture and act as a binder, helping the cake hold together.
- Lemon Zest: Brightens the dense flavors and adds a refreshing zing, making the cake more vibrant.
- Unsulphured Molasses: Gives that signature gingerbread richness. Spray your measuring cup for easy pouring!
- Milk: Adds moisture to the batter, contributing to a tender crumb.
- Whipping Cream: Freshly whipped, adds a light and fluffy topping that’s hard to resist.
- Pomegranate: The seeds add a delightful pop of color and tartness, contrasting beautifully with the sweetness.
- Powdered Sugar: Optional for dusting on top, adding a festive touch.
How to Make Traditional Gingerbread Cake
Preheat and Prepare: Begin by preheating your oven to 350º F. This is a crucial step to ensure your cake rises beautifully. Grease and flour a 9-inch round or square cake pan with 2-inch sides, which will help your cake release easily once baked. Set this aside as you get your ingredients ready.
Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, and cloves. This step is important because it helps distribute all the dry ingredients evenly, ensuring your cake rises consistently and avoiding any clumps of spices.
Whisk Wet Ingredients: In the bowl of your electric stand mixer— or with handheld beaters—cream the butter and brown sugar together until light and fluffy, about 3 minutes. This process incorporates air into the mixture, making your cake fluffy. Add the eggs one by one, beating well after each addition. Stir in the lemon zest and molasses until thoroughly combined, scraping the bowl as needed.
Fold Together Gently: Add half of the dry ingredient mixture to your wet mixture, then pour in the milk, and finally, add the rest of the dry ingredients. Mix just until incorporated. Overmixing can lead to a dense cake, so it’s best to keep things gentle.
Bake Until Golden: Pour the batter into your prepared pan, smoothing the top with an offset spatula. Bake for 35 to 45 minutes. Start checking around 35 minutes; when a toothpick inserted into the center comes out clean, your cake is ready. It should be fragrant and just pulling away from the edges. Be careful not to overbake!
Cool and Serve: Remove the cake from the oven and let it cool in the pan on a wire rack for about 10 minutes. After that, remove the cake from the pan and let it cool completely on the rack. When you’re ready to serve, sprinkle powdered sugar through a fine sieve over the top. Serve slices adorned with fluffy whipped cream and topped with crunchy, tart pomegranate seeds for a refreshing finish!
Storing & Reheating
To store your Traditional Gingerbread Cake, keep it at room temperature covered for up to 2 days. If you need to refrigerate it, use an airtight container to maintain its moisture, lasting for about a week. For longer storage, wrap slices tightly in plastic wrap and freeze for up to 3 months. When you’re ready to enjoy again, simply thaw at room temperature and refresh in the oven at 350º F for about 10-15 minutes, ensuring the cake retains its delightful texture and flavor.
Chef’s Helpful Tips
- Avoid overmixing the batter to keep your cake light and fluffy; mix until just combined.
- Always use room temperature butter and eggs for best results, as they incorporate better for a consistent batter.
- Don’t skip the lemon zest! It elevates the flavors and adds brightness that complements the spices perfectly.
- If your cake domes while baking, gently press it down while it’s still warm to get a flat top for easier slicing.
- Consider making the cake a day ahead! The flavors deepen and the cake stays moist for longer.
Enjoy the cozy vibes and rich flavors of your homemade Traditional Gingerbread Cake; it’s a treat that fosters warmth, connection, and celebration.
Recipe FAQs
Can I make this cake in advance?
Absolutely! In fact, many people find that this cake tastes even better the next day as the flavors meld and develop. Simply wrap it tightly in plastic wrap and store it at room temperature for about 2 days, or refrigerate it for up to a week.
What can I substitute for molasses?
If you don’t have molasses on hand, you can substitute it with honey or maple syrup, though the flavor will be slightly different. You may want to add a bit of brown sugar for that rich flavor you’d get with molasses.
Can I freeze the gingerbread cake?
Yes, this cake freezes quite well! Wrap slices or the entire loaf in plastic wrap and aluminum foil to prevent freezer burn. It will stay good for up to 3 months. Thaw overnight in the fridge for optimal taste and texture.
Why is my gingerbread cake dense?
A dense cake could be due to overmixing, which causes excess gluten development. Ensure to mix only until combined and check your measurements as well, especially with the flour. Too much can lead to a heavy texture instead of a light and airy one.
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📖 Recipe Card
Traditional Gingerbread Cake
- Prep Time: 5 minutes
- Cook Time: 1 hour and 30 minutes
- Total Time: 0 hours
- Yield: 1 cake
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Traditional Gingerbread Cake offers a perfect blend of spices and rich molasses flavor. It’s simple to make, features fluffy whipped cream, and pomegranate seeds, making it a delightful treat for holiday celebrations or cozy afternoons.
Ingredients
- All-Purpose Flour
- Baking Soda
- Salt
- Ground Cinnamon
- Ground Ginger
- Ground Cloves
- Unsalted Butter
- Light Brown Sugar
- Large Eggs
- Lemon Zest
- Unsulphured Molasses
- Milk
- Whipping Cream
- Pomegranate
- Powdered Sugar
Instructions
- Preheat oven to 350º F and prepare a cake pan.
- Whisk together dry ingredients in a bowl.
- Cream butter and brown sugar, then add eggs, lemon zest, and molasses.
- Combine dry and wet ingredients alternately with milk.
- Pour batter into the pan and bake for 35 to 45 minutes.
- Cool the cake, then dust with powdered sugar and serve with whipped cream and pomegranate seeds.
Notes
For gluten-free, substitute with a gluten-free flour blend.
Use room temperature ingredients for best results.
Making the cake a day ahead enhances the flavors.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
