Gingerbread

A classic comfort food that never goes out of style, Gingerbread is a soft and spicy cake-like dessert. Supremely good served with a dollop of whipped cream and/or brown sugar sauce.

Course Dessert

Cuisine Canadian

Keyword dessert, gingerbread

Servings 9

My Island Bistro Kitchen My Island Bistro Kitchen

Ingredients

2 c. all-purpose flour
1 tsp soda
¼ tsp salt
1½ tsp ginger
1 tsp cinnamon
¼ tsp cloves
⅛ tsp allspice
½ cup butter, room temperature
½ cup brown sugar
2 eggs, room temperature
2 tbsp applesauce
⅔ cup molasses
⅔ cup boiling water
2½ tbsp hot strong coffee

Instructions

Preheat oven to 350º and position rack in middle of oven. Line 8”x8” pan with parchment paper. Set aside.
Sift together the flour, soda, salt, ginger, cinnamon, cloves, and allspice. Set aside.
In bowl of stand mixer fitted with paddle attachment, cream butter and sugar together until fluffy. Add eggs, one at a time and beat into butter and sugar. Stir in applesauce.
Combine the molasses, hot water, and coffee. Stir to mix well. Add the sifted dry ingredients to the butter-sugar-egg mixture alternately with the liquid ingredients, starting and ending with dry ingredients (process is three additions of dry ingredients and two of liquid ingredients). Scrape sides of the bowl as necessary to ensure all ingredients are thoroughly incorporated.
Turn batter into prepared pan. Bake for about 45-50 minutes until cake tester inserted into center of cake comes out clean and cake springs back when lightly touched in the center. If edges start to brown too much, loosely place a piece of tinfoil over top of cake.
Let cake rest in pan for at least 15 minutes, then remove from pan. Cut into squares. Serve warm with a dollop of whipped cream and/or brown sugar sauce.

Recipe Notes

Note: A 9”x9” pan may be used instead of an 8”x8” pan. This will make a more shallow cake. Adjust baking time accordingly as the 9”x9” pan will likely take less baking time.

Yield: 9 servings