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
Scale
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 cup unsalted butter
- 1 cup light brown sugar
- 2 large eggs
- 1 tbsp lemon zest
- 1/2 cup unsulphured molasses
- 1/2 cup milk
- 1 cup whipping cream
- 1 pomegranate
- 1 cup 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