Full of warming spices like ginger and cinnamon, this gingerbread cake recipe is perfect for the holidays. Serve topped with whipped cream for an extra-festive treat. Read more about this cake and its surprising connection to Malcolm X here.
- ½ tablespoon cold unsalted butter plus 4 tablespoons melted, divided
- 1 cup dark molasses
- ½ cup boiling water
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons ground ginger
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ¼ cup packed dark brown sugar
- Whipped cream (optional)
- Step 1
Preheat oven to 350℉. Grease an 8-inch square baking pan with ½ tablespoon butter.
Pour molasses into a medium bowl and add boiling water. Add flour, baking soda, ginger, cinnamon and salt and stir to combine. Add the remaining 4 tablespoons melted butter and brown sugar; beat well using an electric mixer or manually, about 3 to 4 minutes.
Pour the batter into the prepared pan and bake until a toothpick inserted in the center comes out clean, about 35 minutes. Cut into 9 squares and serve topped with whipped cream, if desired.
To make ahead:
Refrigerate cake in an airtight container for 5 to 7 days.
Serving Size: 1 square
Per Serving: 275 calories; fat 6g; cholesterol 15mg; sodium 334mg; carbohydrates 54g; dietary fiber 1g; protein 3g; sugars 30g; niacin equivalents 3mg; saturated fat 4g; vitamin a iu 178IU; potassium 715mg.