Gingerbread Cake

This is not a gingerbread cookie. This is a gingerbread cake that you can top with a scoop of ice cream or a spoon of heavy cream. It is not necessary for Christmas, it is a great dessert and tea break snack.

Gingerbread Cake Recipe

  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 tablespoon grated fresh ginger
  • ½ cup (1 stick) unsalted butter, cut into small cubes
  • ½ teaspoon salt
  • ½ cup brown sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground clove
  • 1 cup honey
  • 1 egg
  • 1 cup hot water
  • Preheat oven to 170°C. Grease a 9 inch square baking pan. Or fit parchment paper at the bottom and side of the pan.
  • In a bowl, mix together flour, baking soda, ginger, salt, cinnamon and clove. Set aside.
  • Cream together butter, brown sugar and egg with electric mixer. Mix in honey slowly.
  • Add flour mixture and hot water in batches alternately. Beat slowly until mixture is smooth.
  • Pour batter into prepared baking pan.
  • Bake for about 45 minutes or until toothpick inserted into the center and comes out clean.
  • Serve warm or cool.