VOTE AT THESE COOKING WEB RINGS
GINGERBREAD CAKE
INGREDIENTS:
 | 2 1/2 cups all-purpose flour |
| 1 1/2 tsp baking soda |
| 1 1/4 tsp ground ginger |
| 1 tsp cinnamon |
| 1/2 tsp salt |
| 1/2 tsp ground allspice |
| 1/4 tsp ground nutmeg |
| 1/2 cup butter, softened + 1/3 cup butter, melted |
| 1/2 cup sugar |
| 1 egg |
| 1 cup molasses |
| 1 cup water |
| 3/4 cup firmly packed brown sugar |
| 1 1/2 cups hot water |
DIRECTIONS: Preheat oven to 350 F (176.67 C). Combine flour, soda, ginger, cinnamon, salt, allspice & nutmeg, mix well & set aside. In a large bowl beat 1/2 cup butter & sugar on medium speed until creamy, 1-2 minutes. Add egg & beat until well mixed. Reduce speed to low & continue beating adding flour mixture with molasses & 1 cup water, beating after each addition only until blended. Pour batter into 9 x 13 baking pan & sprinkle with 3/4 cup brown sugar. In a medium bowl combine 1 1/2 cups hot water & 1/3 cup melted butter, carefully pour on top of the batter. Bake for 40-55 minutes or until gingerbread is cracked on top & toothpick comes out clean. Serve warm.
SERVINGS: 12 TIME: 1 hour 10 minutes
SERVING TIPS: Great with ice cream.
GINGERBREAD CAKE