This year for my birthday, instead of German Chocolate Cake, decided to do a gingerbread cake instead. This cake will not disappoint you. It’s a good thing I have this pan because it makes the serving sizes really small enough that i don’t completely pig-out.
Original Recipe The Woodside Kitchenthis link is unavailable unless you sign in to google. I am unsure why.
PrintGingerbread Cake with Butterscotch Glaze
- Ingredientsingredients For Butterscotch Topping
- 6 Tablespoons Butter
- ¾ Cup Dark Brown Sugar
- ½ Cup Butter, Softened
- ½ Cup Sugar
- 2 Eggs
- 1½ Teaspoons Baking Soda
- 1 Cup Molasses
- 2¾ Cups All-purpose Flour
- 1 Teaspoon Baking Powder
- ¼ Teaspoon Fine Sea Salt
- 1 Tablespoon Ground Ginger
- 1 Tablespoon Ground Cinnamon
- ¼ Teaspoon Ground Cloves
- 1½ Cups Boiling Water
How to Do It:Instructions for Glaze
In a small saucepan melt together the butter and sugar, set aside.
Instructions for cake:
Preheat oven to 300 degrees. Grease a bundt pan.
In the bowl of an electric mixer beat together the butter and sugar until smooth. Add the eggs 1 at a time until incorporated. In a small bowl stir together the baking soda and molasses and add to the butter mixture.
In a medium sized bowl sift together the flour, baking powder, salt, and spices to remove any lumps. Alternate the flour mixture and boiling water to the batter, until all of each is used up and blended well.
Pour the glaze mixture from above into the bottom of the bundt pan. Pour the batter on top of the glaze, and bake for one hour, or until a toothpick inserted comes out clean.
Let the cake cool in the pan for a couple of minutes then invert onto a serving platter or cooling rack