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Gingerbread Loaf Cake
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Description
A slightly gooey, yummy loaf cake that’s great for holiday dessert (or breakfast!).
Ingredients
- 1 cup Unsalted Butter, Softened (2 Sticks)
- 1-⅔ cup Brown Sugar (dark Brown Preferred)
- 2 whole Large Eggs, Lightly Beaten
- 1-½ teaspoon Vanilla Extract
- 1-⅓ cup All-purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Ground Ginger
- 2 teaspoons Ground Cinnamon
- ⅛ teaspoons Ground Cloves
- 1 cup Boiling Water
Preparation
Preheat the oven to 375 degrees. Grease and line a loaf pan.
Cream together butter and sugar, and add eggs and vanilla.
In separate bowl, sift together flour, baking soda, ginger, cinnamon, and cloves.
Add flour mixture to butter/sugar/egg mixture, alternately with the boiling water. The result is a smooth batter.
Pour batter into loaf pan and bake for 30 minutes. Turn the oven down to 325 degrees and cook for another 15 minutes (you may need to go to 20-25 minutes, depending on your oven. A tester won’t come out clean, but the batter on it shouldn’t still look raw either).
Cool cake completely in pan on a cooling rack. Turn cake out of pan and wrap tightly–or inhale immediately, depending on your level of willpower.
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