Description
A traditional spiced cake with rich flavors and a moist texture.
Ingredients
- All-purpose flour – 2 cups (240 grams)
- Ground ginger – 2 teaspoons
- Ground cinnamon – 1 teaspoon
- Ground nutmeg – 1/2 teaspoon
- Baking soda – 1 teaspoon
- Salt – 1/2 teaspoon
- Unsalted butter – 1/2 cup (115 grams), softened
- Brown sugar – 1 cup (200 grams), packed
- Molasses – 1/2 cup (120 ml)
- Eggs – 2 large
- Milk – 1/2 cup (120 ml)
- Powdered sugar – for dusting (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, ground ginger, ground cinnamon, ground nutmeg, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and brown sugar together using an electric mixer on medium speed until the mixture is light and fluffy, about 3-5 minutes.
- Mix in the molasses until well combined. Then, add the eggs one at a time, mixing well after each addition.
- Gradually add the flour mixture to the butter mixture, alternating with the milk. Start and end with the flour mixture, mixing until just combined. Be careful not to overmix.
- Pour the batter into the prepared cake pan, smoothing the top with a spatula.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. The cake should have a deep brown color and a slightly cracked surface.
- Once baked, remove the cake from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely.
- If desired, prepare a simple glaze by mixing powdered sugar with a small amount of water or milk until you reach your desired consistency. Drizzle over the cooled cake for a glossy finish.
- Once the cake is completely cool, dust with powdered sugar if desired. Slice and serve the Victorian Gingerbread Cake on a simple white plate, enjoying its rich spices and moist texture.
Notes
- For an extra kick of flavor, consider adding a teaspoon of ground cloves or allspice to the dry ingredients.
- This cake pairs wonderfully with a cup of tea or coffee.
- Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: British
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 50mg
Keywords: Victorian Gingerbread Cake, Gingerbread, Spiced Cake