Gingerbread has been around a while. It was brought to Europe in the year 992.
Usually when you hear gingerbread, you think of little gingerbread men or cookies. I like gingerbread cake best. Gingerbread houses are especially fun to make around the holidays.
Here’s one I made a couple of years ago. We had borrowed a bunch of books from the library about gingerbread house decorating. We all helped make it and it was a ton of fun.
I recently rescued a mini bundt pan from a flea market. It’s cast aluminum and oh-so-pretty.
The question was, “What kind of mini bundts should I make?”
The answer, “Gingerbread.”
This recipe is usually made into a 9×9 cake, not mini bundts. I think the single cake comes out with a better texture and definitely more moist.
- 2 cups flour
- 1 1/2 tsp. baking soda
- 1 Tbs. ground ginger
- 1 tsp. ground cinnamon
- 1/2 tsp salt
- 1 cup molasses
- 3/4 cup water
- 1/2 cup unsalted butter
- 1/4 cup firmly packed brown sugar
- 2 eggs
Preheat oven to 350F. Grease your pan. In a medium bowl, sift together flour, baking soda, ginger, cinnamon and salt; set aside.
In a small saucepan, heat the molasses, water, butter and brown sugar until hot, stirring until butter and brown sugar are melted.
In a large bowl, whisk the eggs. Slowly whisk in slightly cooled molasses mixture. Stir in the flour mixture until combined.
Pour batter into prepared pan and bake for 25 minutes.
Enjoy with a dollop of homemade whipped cream.