molasses

Ginger Molasses Cake with Apple Cider Sauce

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Ginger molasses cake was a classic winter dessert growing up. We often had it around the holidays - warming, aromatic, and so cozy. Most recipes make a 9 x 13 pan which is simply too much dessert for someone living alone. This version keeps all of the comfort of the original recipes but adjusts it to make 1 circle cake pan, or 8 servings, instead of what sometimes feels like 400 servings. I’m being dramatic, but small batch baking is needed in 2020! The sauce uses pressed apple cider (the kind that comes in jugs at the farmers market), but if apple cider is out of season I’ve included a modification below for a brown sugar sauce. Served best warm with whipped cream or ice cream.

Ginger Molasses Cake w/ Apple Cider Sauce

8 servings, 35-45 mins total

Cake Ingredients:

1/3 cup butter, room temperature

1/3 cup white sugar

1 egg

1/2 cup molasses

1 1/2 cup all purpose flour

1 tsp baking soda

1 tsp ground cinnamon

1 tsp ground ginger

1/2 tsp kosher salt

1/2 cup hot water

Method:

  1. Preheat oven to 375F. Line the bottom of a 9 inch cake pan (circle) or 8x8 square pan with parchment paper and grease the sides.

  2. Cream together butter and sugar until light and fluffy. Add in egg and continue to mix until well incorporated.

  3. Mix in molasses - if using an electric mixer  beat for 2-3 mins until light and fluffy. Otherwise mix by hand for 5-6 mins until light and fluffy.

  4. Add in dry ingredients, mixing until just combined. Texture should be like cookie dough.

  5. Pour in hot water and mix until batter becomes looser. Do not overmix, you just want the batter to look uniform.

  6. Pour into a greased and lined cake pan and bake at 375F oven for 20-25 mins, until the cake tester comes out clean.


Sauce Ingredients:

1 cup of apple cider 

¼ cup of brown sugar

2 tbsp of flour

2 tbsp of butter

Method:

  1. In a small pot combine apple cider, brown sugar and flour over medium heat. Whisk until clumps of flour are gone and bring to a boil. 

  2. Boil until sauce thickens (3-5 mins). Remove from heat. Add butter and whisk until combined. Serve warm over gingerbread.

** if you don’t have apple cider, you could do 1 cup of brown sugar, ½ cup water, and 1 tsp of lemon juice, plus the above flour and butter ratios for a tangy brown sugar sauce.