Holiday Gingerbread Cake

Holiday Gingerbead Cake
cover of the KIWI Fall 2022 issue

Ingredients


Makes 12 servings

2 1/2 cups white whole wheat flour

1 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon cloves

1 teaspoon baking soda

1/2 teaspoon salt

1/2 cup unsalted butter, plus more for greasing the pan

1/2 cup water

1/2 cup molasses

1/4 cup honey

1/3 cup dark brown sugar

2 large eggs, lightly beaten

1/2 cup whole milk

1 tablespoon fresh grated ginger

Powdered sugar, for dusting

This moist, lightly spiced cake has all the flavors of the holidays and is sweetened with a combination of rich molasses, honey, and dark brown sugar. And since it’s made with white whole wheat flour (which is lighter in flavor, color, and texture than regular whole wheat flour), it has a hearty dose of good-for-you fiber, too. Serve as a holiday dessert, or pack squares of it in a decorative tin for a delicious gift.

Directions

Preheat the oven to 325 degrees. Lightly grease a 9-inch round or square baking pan with butter.

In a large bowl or stand mixer, add the flour, ground ginger, cinnamon, allspice, cloves, baking soda, and salt. Mix well to combine and set aside.

Melt the butter in a medium saucepot over low heat. Once the butter is melted, add the water, molasses, honey, and brown sugar and raise the heat to medium. Cook for about 1 minute, stirring well, and remove from the heat. Allow the mixture to come to room temperature, then add the eggs, milk, and fresh ginger.

Add the wet ingredients to the flour mixture and mix until thoroughly combined. Transfer the batter to the baking pan, using a spatula to smooth the top.

Bake for 45 to 55 minutes, or until a tester inserted in the center of the cake comes out clean. Allow to cool before dusting with powdered sugar and serving.

Per Serving:


Calories: 259

Carbohydrates: 39 g

Fat: 9 g

Protein: 5 g

Fiber: 3 g

Active Time:

10 minutes

Total Time:

1 hour 5 minutes