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Gingerbread Cake
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Description
My grandmother’s recipe for a moist ginger-spiced cake.
Ingredients
- ½ cups Butter
- 1 cup Boiling Water
- ½ cups Molasses
- ½ cups Brown Sugar
- 1 cup Whole Wheat Flour
- 1 cup Rye Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- 1 teaspoon Ginger
- 1 teaspoon Cinnamon
- Whipped Cream For Topping
Preparation
Preheat oven to 350 F. Lightly coat a 9″ x 13″ baking pan with cooking spray.
1. Place the butter in a mixing bowl and pour boiling water over butter. Let the butter melt (about 5 minutes) before adding other ingredients.
2. Add remaining ingredients to the mixing bowl. Mix to combine, just until batter is smooth. Pour into the 9″ x 13″ baking pan.
4. Cook for 30 minutes.
5. Cool slightly, then slice and top with whipping cream. Best served warm!
* All-purpose flour or another cup of whole wheat can be substituted for the rye flour, but it’s worth trying it once with rye flour.
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