By itself or served toasted with a bit of butter and jam, I find that a lively and gingery gingerbread is really appropriate at any time of year.
Outrageously Flavorful Gingerbread Cake
This recipe utilizes the classic method for making gingerbread, which requires melting the fat (in this case, the butter) with the molasses, honey, and sugar before adding the dry ingredients. To give it some extra kick I use three forms of ginger: ground, fresh, and candied to ensure a pronounced ginger flavor. A heavy dose of other classic gingerbread spices gives the cake some more dimension. These methods and ingredients together create a gingerbread that is dark, dense, a little bit sticky, and outrageously flavorful.
Add Frosting for Extra Decadence
Want to add some extra decadence to your cake? Give it a layer of cream cheese frosting on top! Another idea? Drizzle some warm caramel sauce over each slice just before you serve.
Better the Next Day!
This is a cake that benefits from sitting overnight, so plan to make it the day before you want to serve it. When the cake is cool, wrap it up in plastic wrap and wait 24 hours to allow the flavors to intensify.
How To Store and Freeze
This cake will keep for about 1 week, covered, on the counter. To freeze either the whole cake or individual slices, let the cake cool completely. Remove the cake from the baking dish (lining your baking dish with a sling of parchment paper makes this easy!) and wrap it tightly in plastic and then in a double layer of aluminum foil. Freeze for up to 1 month. Thaw on the counter.
Can’t Get Enough Gingerbread?
Gingerbread Cupcakes Gingerbread Men Cookies Gingerbread Waffles How to Make a Gingerbread House Chocolate Gingerbread Cookies
If you can’t find candied ginger, you can simply substitute more fresh ginger. GINGERBREAD LOAF: A loaf pan can also be used for this recipe. Simply place foil over the top at 25 minutes, and then increase the continuing baking time by 5 to 10 minutes or until a toothpick comes out clean. I find, however, that a loaf pan often results in slightly crispier, more well-done crust. Once the butter is melted, take the pot off the heat and allow to cool to room temperature. Be sure to stir the mixture every so often as the sugar and fat will form a skin on the surface. You can serve this fresh out of the oven, but the flavor is much better if you give it a day to sit and allow the spices to intensify.
