As we get into the holiday season some of my favorite recipes are going to come out. This is one of them. I love gingerbread cake! There’s just something about it that is warm and comforting. Enjoy!
- 1 cup vegetable oil
- 1 cup sugar
- 1 cup blackstrap unsulphured molasses
- 1/4 cup minced crystallized ginger
- 2 large eggs at room temp, slightly beaten
- 3 cups all-purpose flour
- 2 tbsp ground ginger
- 2 tsp ground cinnamon
- 1 tsp salt
- 1/2 tsp ground cloves
- 1 cup water
- 1 tbsp baking soda
- 1/4 cup ginger vodka
- non-stick cooking spray
- parchment paper
Pre-heat the oven to 325 degrees. Spray a 9×13″ cake pan and line it with parchment paper. A trick here, once you have the parchment in the pan spray it again, this really helps when you need to remove it.
In a mixer, I use my KitchenAid Stand Mixer, beat the oil, sugar, molasses and ginger together. Add the eggs and beat until smooth.
In another large bowl; shift together the flour, ground ginger, cinnamon, salt and clove. Slowly add this to the molasses mixture with the mixer on low.
Bring the water to a boil, I microwave it for 2 minutes, and add the baking soda to it. Whisk to combine. Add this to the molasses/flour mixture and stir until well combined. Add the ginger vodka and still that in as well. Pour into the cake pan and bake for 45 to 50 minutes or until a toothpick comes out clean.
I like to service it with home-made whipped cream with a splash of the ginger vodka in it as well. Reinforces the ginger flavor.