Chef’s note: Molasses and brown sugar give this cake a denser, richer flavor, while the spices warm you up. The cake gives off a pleasant aroma and when baking fills your house with the fragrances of fall. It’s easy to make, and sure to please all.
The spices can be played around with, too, depending on your tastes. A little homemade flair never hurt anyone, after all!
Click here for another basic spice cake recipe, click here for the cookie version, and click here for spiced cupcakes!
Ingredients:
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1 ¾ cups of all purpose flour
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1 tablespoon of ground ginger
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2 teaspoons of ground cinnamon
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1 teaspoon of baking soda
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¼ teaspoon of ground cloves
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¼ teaspoon of salt
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pinch of grated nutmeg
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1 stick (8 tablespoons) of softened butter
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1 egg
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½ cup of packed light brown sugar
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1 cup of mild molasses
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½ cup of boiling water
Preheat oven to 350F. Grease and flour a 9×9 inch pan, and line the bottom with parchment paper.
Sift together the flour, ginger, cinnamon, baking soda, cloves, salt, and nutmeg.
In a separate mixing bowl, beat the butter for about 30 seconds, or until creamed.
Gradually add the egg and brown sugar, and beat on high speed for about 2 to 3 minutes, or until the butter mixture has lightened in color and consistency.
Gradually beat in the molasses.
Add the flour mixture and stir in until just combined. Stir in the boiling water. Scrape the batter into the prepared pan.
Bake for 35 to 40 minutes, or until at toothpick inserted into the center comes out clean. Let cool in the pan on a cooling rack for 10 minutes.
Detach the cake carefully from the pan using a thin knife, then invert the cake and let it cool right side up on the rack. Serve with warmed honey, confectioner’s sugar, or whipped cream.
All photos by Lauren Quinn
