There is nothing like the smell of warm gingerbread, wafting out of the oven on a cool winter day…
This is my favorite gingerbread cake recipe, which I made for my daughter’s 4th birthday party. Guess somebody else thought warm gingerbread sounded just right, because they asked me to post the recipe, so here it is!
- ½ cup butter
- 1 cup brown sugar (I used a mix of Rapadura and Coconut Sugar, because that's what I had- it worked wonderfully- I think using either one entirely would be great and I'm sure it could also be adapted for use with honey)
- 2 eggs
- ½ cup molasses
- ½ Tbsp. cinnamon
- ½ Tbsp. nutmeg
- 1 Tbsp ginger
- 1 Tbsp baking powder
- 2 cups flour (wheat is fine, but you can easily substitute spelt or kamut, and possibly other flours)
- ⅔ cup boiling water
- 1 Tbsp baking soda
- Cream butter and sugar until fluffy. Add eggs and beat. Add molasses. Mix all well.
- Stir flour, baking powder and spices together in a separate bowl.
- Dissolve baking soda in boiling water.
- Add water mixture and dry ingredients to creamed butter mixture alternatively (a bit of water, a bit of dry, etc.).
- Bake at 350 F for 40 minutes.
And the icing on the cake, of course…
- Add all to a small mixing bowl, including a few Tbsp of raw milk. Start mixing with handheld beater, and slowly add more milk until you achieve the consistency you like.
- Taste many times, just to make sure it still tastes good. Share the beaters with your 4 year old and feel like a kid again.
To make a colored icing, add a little less milk and instead thaw some berries to mix in. I use raspberry for red (but really more of a pink) coloring, blackberry for purple, and blueberry for (what else?) blue. You can see above that I didn’t color my icing this time, but put frozen raspberries around the edge (note- frozen raspberries will melt and drip all over the white icing!) If you’re brave, you can try using liquid Chlorophyll for green. Any ideas for yellow or orange?