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Ginger Gingerbread Cake

Ginger Gingerbread Cake

The ultimate quick and festive weeknight cake for a nice finish to any meal - Ginger Gingerbread Cake.
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Course: Dessert
Ingredients Method

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

Method
 

  1. Preheat oven to 350 degrees F.
  2. Grease 8x8 glass with non-stick oil spray or greased metal baking pan.
  3. In large bowl, mix oil, sugar and molasses.
  4. Mix in egg.
  5. 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.
  6. 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.
  7. Pour cake batter into glass or metal baking pan.
  8. Sprinkle 2 tablespoons crystallized ginger, 2 tablespoons Skor bits and ¼ cup toasted pecans on top of cake
  9. Bake for 45-55 minutes or when a toothpick comes out clean.
  10. Serve with side of whipped cream. Enjoy!