Makes two 8-inch cakes (enough for two ice cream cakes) or about 16 cupcakes.
Anne says, “This recipe came to me from my dear friend and coworker Shannan Hobbs. She got it from her Great Granny Tatum, who was a housewife in the 1920s. In those days, apparently it was common for authors to sprinkle recipes throughout novels that were targeted to women, thus ensuring that a housewife’s time was always well spent. Great Granny Tatum discovered this recipe in a novel in which the main character, named Evadne, goes to the kitchen and whips up gingerbread. The recipe has been in Shannan’s family ever since.”
This simple, versatile cake can be layered with lemon curd and buttercream as a layer cake or made into cupcakes and topped with cream cheese frosting. During the holidays, we use this gingerbread as the bottom layer in our pumpkin ice cream cake.
SPECIAL EQUIPMENT: Two round cake pans, 8 inches in diameter and 3 inches deep, or two standard muffin pans
COOLING TIME: 1 to 2 hours
SHELF LIFE: 5 days
INGREDIENTS
- 2 cups unbleached all-purpose flour
- 2 teaspoons baking soda
- 1 teaspoon ground cloves
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt
- unsalted butter
- 1 cup canola or other neutral-flavored oil
- ¾ cup plus 2 tablespoons sugar
- ½ cup dark molasses
- 3 large eggs
INSTRUCTIONS
PREPARE THE SPICED CAKE
- Preheat the oven to 350°F. Grease two 8-inch round cake pans with nonstick cooking spray or unsalted butter and line the bottoms with parchment paper. Alternatively, line 16 cups of two standard muffin tins with paper or foil liners.
- In a medium bowl, whisk together the following dry ingredients: 2 cups unbleached all-purpose flour, 2 teaspoons baking soda, 1 teaspoon ground cloves, 1 teaspoon ground ginger, 1 teaspoon ground cinnamon, and 1 teaspoon kosher salt.
- In the bowl of a stand mixer with the paddle attachment, combine the following wet ingredients: 1 cup canola or other neutral-flavored oil, ¾ cup plus 2 tablespoons sugar, and ½ cup dark molasses. Mix on medium speed until blended, for about 15 seconds.
- With the mixer running, add 3 large eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl.
- Add the flour mixture and mix on low speed just until combined, for about 30 seconds. Add 1 cup boiling water and mix on low speed just until blended.
- Divide the batter between the prepared cake pans or among the muffin cups (filling each cup about three-quarters full).
- Bake until the cakes spring back to a light touch and a toothpick inserted into the center comes out clean, 25 to 30 minutes for the cakes and 15 to 20 minutes for cupcakes.
- Let the cakes cool in the pans for 45 minutes, then invert onto a wire rack. Remove the parchment and let cool completely. Let the cupcakes cool in the pans for 30 minutes before transferring to a wire rack, then let cool completely.
SERVE IT WITH …
- Lemon Curd Sauce and Whipped Cream
- Meyer Lemon Ice Cream or
- Ginger Ice Cream or
- Ricanelas Ice Cream or
- Honey Lavender Ice Cream
