GINGERBREAD

Not a big gingerbread fan? You should try this one! This tender, aromatic old-fashioned gingerbread cake is mild enough for children and people who don't love spicy. You'll love the lovely molasses flavor base and warm hints of ginger, cinnamon and a touch of clove. Feel free to play with the flavors and add your favorites if you like.

Designed as a 9x9 cake, we made this in a special gingerperson tin this year. You can make as a standard cake, as muffins, or in fun shapes as we did. This recipe, very slightly adapted from one by Once Upon a Chef, serves 16. The cake keeps for 4 or 5 days on the counter. Serve with a sprinkle of powdered sugar, whipped cream or ice cream for a fancier dessert. 

We made this cake in the stand mixer with SideSwipe (naturally!), but it can made with a hand mixer or even by hand. We liked the mixer because it allowed us to get a smoother mix.

---

ingredients

• 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 4 tablespoons unsalted butter, melted
• 2/3 cup packed dark brown sugar
• 2/3 cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
• 2/3 cup boiling water
• 1 large egg

directions

1. Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour. (Alternatively, grease the pan with butter and lightly coat with flour.)
2. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
3. In your stand mixer fitted with SideSwipe or a large bowl:  beat or whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is lukewarm, whisk in the egg. (Do not put egg in the hot mixture, as it will cook)
4. Add the dry ingredients to the wet ingredients and mix on low speed until just combined and there are no more lumps.
5. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into 16 squares and serve. This cake is best served warm out of the oven or reheated. 

ALTERNATE SHAPES: You can also make this recipe as muffins. Lower baking time to around 18 minutes. We made our gingerbread people cakes in a shallow shaped tin (about 1 inch deep). We filled the cavities about 2/3 full then baked for 12 minutes. Allow to cool completely before removing from a shaped tin. And take your time - it can be a little tricky getting them out!