Wednesday, July 23, 2014
Inquirer Daily News

Gingerbread Cake

8 serving(s)


1/2 cup (1 stick) unsalted butter, softened, plus some for the baking pan
5 tablespoons sugar
2 large eggs
1/4 cup molasses
3 tablespoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/2 cup sour cream
1 cup flour, plus some for the baking pan
1 teaspoon baking soda
Whipped cream and berries (optional)


1. Preheat oven to 350 degrees. Beat the 1/2 cup butter and the sugar with an electric mixer at medium speed until creamy. Beat in the eggs, one at a time. Add the molasses, ginger, cinnamon and cloves, beating until well mixed. Stir in the sour cream.

3. Bake until a knife inserted into the cake comes out clean, about 45 minutes.
4. Let cake cool in pan on a wire rack for 10 minutes. To remove cake from pan, run a knife around the edge of the pan. Place a plate over the pan. Turn pan over; shake gently to dislodge cake.
5. Top cake with whipped cream and berries, if you like.

Latest Videos:
Also on Philly.com
Stay Connected