Gingerbread Cake

At the marmalade event the other day we were able to taste the authors recipe for her Upside-Down Gingerbread in her gingerbread cake with banana marmaladebook Marmalade: Sweet and Savory Spreads for a Sophisticated Taste . The participant who brought the cake for everyone to sample did some variations to the recipe and I found that when I made this cake I did similar ones to make it easier. We also served this cake with a generous slather of homemade banana marmalade and a dollop of whipped cream!

Recipe adapted from book above:

2  1/4 cups of all purpose flour

1 1/2 teaspoon of baking soda

1/2 a teaspoon of salt

3 teaspoons of “spice blend” or 3 teaspoons each of ground clove, ground ginger, and ground cinnamon

1 large egg

1 cup of skim milk

1 cup molasses

1 stick of butter, melted

1/2 cup of sugar

In a large bowl combine together the first 4 ingredients.

dry ingredients

Add the egg, milk, and molasses and stir together well.

some of the wet ingredients

molasses

Next add the melted butter and sugar and combine fully.

melted butter and sugar

Preheat your oven to 325°F. Coat a round 10-inch spring-form pan with non-stick cooking spray. Pour batter in the pan.

pouring batter

ready for the oven

Bake in oven for 45-50 minutes or until a toothpick inserted in the middle comes out just a little bit sticky – otherwise cake will be too dry and crumbly. Remove from oven and cool completely before serving.

Baked gingerbread cake

cutting the gingerbread cake

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  1. Banana Marmalade! | Vermont Farm Heart - March 26, 2013

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