Gingerbread Snacking Cake

Come winter I wanted some gingerbread. I talked to Eric about this and he wanted me to find a recipe that was from scratch.  From scratch? I wasn’t really sure what that meant… Hmm… Well, then I thought, “Who could be more “from scratch” than Martha Stewart?” So off to the Internet I went looking for a gingerbread recipe from Martha Stewart, and then I found this one. It is incredible! YUM! I love it!! I’ve made it several times because it just disappears! YUM!!! And it's not just me that loves it! Yerlan and Sultan also love it! I can't wait until Yerlan makes it and sends me a picture! :) 

Gingerbread Snacking Cake

Martha Stewart

8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan

2 1/2 cups all-purpose flour, plus more for the pans

1 cup boiling water

2 teaspoons baking soda

2 teaspoons ground ginger

1 1/2 teaspoons ground cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

2 teaspoons baking powder

2/3 cup packed dark-brown sugar

1 cup unsulfured molasses

1 tablespoon freshly grated ginger

2 large eggs, room temperature, lightly beaten

Confectioners' sugar, for dusting

 

BAKING PAN: 9”-x-13” cake pan, buttered and floured

Heat oven to 350 degrees.

In a bowl, combine boiling water and baking soda; set aside.

In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes.

Let cool on a wire rack.

Cut into squares; dust with confectioners’ sugar.