As the holiday season approaches, there’s nothing quite like the smell of warm spices and freshly baked goods wafting through the air. If you’re looking for a festive dessert to impress your guests, look no further than NYTimes Gingerbread Cake! This classic recipe is sure to be a hit with its rich, spicy flavor and moist texture. Let’s get started!
Ingredients:
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup molasses
- 4 large eggs, at room temperature
- 4 cups all-purpose flour
- 2 teaspoons baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 2 cups hot water
Instructions:
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the molasses and eggs, one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, ginger, cinnamon, cloves, and salt.
- Add the dry ingredients to the wet ingredients in three parts, alternating with the hot water, and mix until just combined.
- Pour the batter into the prepared pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
- Serve with whipped cream or your favorite frosting.
Nutritional Information:
One serving of NYTimes Gingerbread Cake (1/12th of the cake) contains approximately:
- Calories: 442
- Carbohydrates: 72g
- Protein: 6g
- Fat: 16g
- Saturated Fat: 10g
- Cholesterol: 103mg
- Sodium: 407mg
- Potassium: 594mg
- Fiber: 1g
- Sugar: 40g
- Vitamin A: 624IU
- Calcium: 106mg
- Iron: 5mg
Cooking Time:
This recipe takes approximately 20 minutes to prepare and 50-60 minutes to bake, for a total of about 1 hour and 20 minutes.
Equipment:
- Large mixing bowl
- Whisk
- 9×13 inch baking pan
- Measuring cups and spoons
- Wire cooling rack
Serving Suggestions:
NYTimes Gingerbread Cake is delicious served warm or at room temperature with a dollop of whipped cream, a drizzle of caramel sauce, or your favorite frosting. It’s also great with a cup of hot tea or coffee!
Variations:
If you want to mix things up, here are a few variations you can try:
- Substitute 1 cup of applesauce for 1 cup of the butter to make a lower-fat version.
- Add 1 cup of chopped nuts or dried fruit to the batter for extra texture and flavor.
- Use maple syrup instead of molasses for a slightly different flavor profile.
- Top the cake with a dusting of powdered sugar or a sprinkle of cinnamon for a simple yet elegant presentation.
Substitutions:
If you don’t have all the ingredients on hand, here are a few substitutions you can make:
- Substitute brown sugar for granulated sugar for a slightly deeper flavor.
- Use honey or agave nectar instead of molasses if you don’t have any on hand.
- Substitute 1 cup of buttermilk or sour cream for 1 cup of the hot water for a tangier, more moist cake.
- You can use a gluten-free flour blend instead of all-purpose flour if you need to make this recipe gluten-free.
Storage:
Store NYTimes Gingerbread Cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 1 week. You can also freeze the cake for up to 3 months.
Tips:
- Make sure your butter and eggs are at room temperature before you start mixing to ensure a smooth, well-incorporated batter.
- If you don’t have a wire cooling rack, you can use the inverted pan trick: turn the cake out onto a clean, flat surface (like a cutting board), then place the wire rack upside down on top of the cake and flip everything over so the cake is now resting on the rack.
- If you’re using a glass baking dish, reduce the oven temperature to 325°F (165°C) to avoid over-browning the edges.
- For a more intense ginger flavor, add an extra teaspoon of ground ginger to the batter.
Notes:
This recipe was adapted from a classic gingerbread cake recipe by the New York Times. It’s been a favorite of home bakers for decades, and it’s easy to see why!
Frequently Asked Questions:
- Can I use blackstrap molasses instead of regular molasses?
- Can I make this recipe vegan?
- Can I use a different type of flour?
Yes, but keep in mind that blackstrap molasses has a stronger, more bitter flavor than regular molasses, so your cake will be more intense in flavor.
You can try using vegan butter and a flax egg substitute in place of the butter and eggs, but keep in mind that the texture and flavor of the cake may be slightly different.
You can try using whole wheat flour, spelt flour, or a gluten-free flour blend, but keep in mind that the texture and flavor of the cake may be slightly different.
Personal Thoughts:
I absolutely love NYTimes Gingerbread Cake! It’s the perfect dessert for the holiday season, with its warm, spicy flavor and moist texture. I love serving it with a dollop of whipped cream and a sprinkle of cinnamon for a simple yet elegant presentation. This recipe is a classic for a reason, and I encourage everyone to give it a try!