Ginger Gingerbread Cake
Cold weather and a countdown towards the festive seasons, this ginger gingerbread cake is the perfect weeknight dessert. Nothing says comfort food like the warm flavor of ginger. By adding two components of ginger, this cake has got a great flavor and textural punch.
Ginger Gingerbread Cake
The ultimate quick and festive weeknight cake for a nice finish to any meal – Ginger Gingerbread Cake.
Ingredients
- Non-stick oil spray
- ½ cup vegetable oil
- ½ cup white sugar
- ¼ cup molasses
- 1 egg
- 2 cups all purpose flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 1 teaspoon ground ginger
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 +2 tablespoons chopped crystallized ginger
- 1 + 2 tablespoon Skor bits
- ¼ + ¼ cup chopped toasted pecans
- 1 cup buttermilk
Garnish
- whipped cream
Instructions
- Preheat oven to 350 degrees F.
- Grease 8×8 glass with non-stick oil spray or greased metal baking pan.
- In large bowl, mix oil, sugar and molasses.
- Mix in egg.
- In a separate bowl, stir together flour, cinnamon, nutmeg, ginger, baking soda, salt about half of the chopped crystallized ginger, 1 tablespoon Skor bits, ¼ cup toasted pecans.
- In mixing bowl with oil and molasses, combine about ½ of dry ingredients , stir with approximately half buttermilk. Add remaining dry ingredients, stir and add remaining buttermilk.
- Pour cake batter into glass or metal baking pan.
- Sprinkle 2 tablespoons crystallized ginger, 2 tablespoons Skor bits and ¼ cup toasted pecans on top of cake
- Bake for 45-55 minutes or when a toothpick comes out clean.
- Serve with side of whipped cream. Enjoy!