gingerbread cake

gingerbread cake

The perfect cake to devour on a chilly fall day, sitting fire side complimented with a hot beverage. Adapted from The Silver Palate Cookbook, try this crowd-pleaser at your next dinner party.

1 ⅔ cup all purpose flour
1 ¼ tsp baking soda
1 ½ tsp ground ginger
1 tsp ground cinnamon
¾ tsp salt
1 egg, lightly beaten
½ cup granulated sugar
½ cup molasses
½ cup boiling water
½ cup grapeseed, sunflower, or canola oil
lemon glaze
⅔ cup icing sugar
3 Tbsp fresh squeezed lemon juice

Preheat oven to 350 degrees.
Grease and lightly flour a 9 inch square baking pan.
Sift dry ingredients together in a large mixing bowl.
Add egg, sugar, and molasses and mix well.
Pour boiling water and the oil over the mixture, stir well until smooth.
Pour batter into prepared pan.
Rest on the middle rack and bake for 35 to 40 minutes, or until the top springs back when touched and the edges have pulled away slightly from the sides of the pan.
For the glaze, sift sugar into a bowl, add lemon juice and mix well.
Once cake is removed from the oven and is still hot, pour glaze over the top and cool in the pan. Set on a rack.
Serve with a really good vanilla ice cream and enjoy!



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