| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 12 servings |
Ingredients
- Softened unsalted butter, as needed
- 1 cup vegetable oil, like soy, peanut, or corn
- 1 cup sugar
- 1 cup unsulphured molasses
- 1 to 2 tablespoons minced crystallized ginger
- 2 large eggs, at room temperature, lightly beaten with a fork
- 3 cups unbleached all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon fine salt
- 1/4 teaspoon ground cloves
- 1 cup water
- 1 tablespoon baking soda
- Serving suggestions: Whipped cream or vanilla ice cream
Instructions
- Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
- In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
- In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
- In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 366 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 3 g |
| Sugar | 40 g |
| Protein | 10 g |
| Cholesterol | 36 mg |
| Sodium | 341 mg |
Reviews
Wonderful! Very important to follow the recipe, the hot water / baking soda part was new to me, but it gave the gingerbread that classic taste. Nice crunch to the crust and beautiful texture on the inside. Adding this to my holiday recipe menu.
Can I use a glass Pyrex type pan?
Delicious! I plan to make it again…and again…and again. I made into cupcakes instead of a cake. I substituted nutmeg for the cloves and measured the spices generously. Very light. I loved it.
Perfect texture. Delicious. I did double all spice quantities to give it very strong flavor and iced with cream cheese frosting. Made the house smell like the holidays
Terrible. I must have used the wrong kind of molasses. Even though the bottle said unsulphured it’s the only thing that could have been wrong. I threw the whole thing out!
Frost with Lemon Italian Buttercream for some amazing.
A sunken middle is the worst. Here are some tips for tender cakes that bounce: Make sure your oven is at the correct temperature—you can buy an oven-proof thermometer to confirm (allow for a 25 degree up or down swing). And allow your oven to fully preheat before baking. An oven that isn’t hot enough causes the batter’s leavening agent (like baking soda and/or powder) to overwork and then deflate. And since you’ve got a hot oven, keep it that way—try not to open the door too often.
This particular recipe has a lot of baking soda so make sure you’re ready to bake once the batter is mixed or else all that leavening action will dissipate.
-Food Network Kitchen
This is great!! Do use two tablespoons of the crystallized sugar is makes all the difference. Close you eyes when you see the price, $12.69 ouch! I did cook it 10 minutes longer because the center was not done with the suggested time.
Wonderful recipe! Moist and delicious. Substituted one cup applesauce for half the oil. Yummy
Made this with Swansons organic coconut oil (flavorless) and no crystallized ginger. It was fantastic! Also, I must buttered the 9×13 metal pan and it came out great – I even flipped the bread out of the pan because at 42 min it smelled like it may be burning and it was totally done so I water to stop the cooking in the pan. It still turned out moist and very flavorful. I’ll make it again!