Yesterday we had a huge snowstorm in Stockholm, with no public transport working at all. Both my mother and my brother were stuck in town all evening and couldn’t get home.
So naturally I spent my day at home baking, listening to the radio, studying for an exam and I even watched a movie. I had the nicest day! (
Sorry everyone who spent hours getting home.. Diana)
I made a gingerbread cake, which is a lot easier than baking gingerbread (
that takes forever!!) this cake is great, really easy to make and taste amazing (I ate half by my self..)
Gingerbread Cake (I made some adjustments, in Sweden we always add lingonberries which makes it taste even better. If you don’t have lingonberries try cranberries)
- Softened unsalted butter, as needed
- 1 cup vegetable oil, like soy, peanut, or corn
- 1 cup sugar
- 1 cup unsulphured molasses
- 1 to 2 tablespoons minced crystallized ginger
- 2 large eggs, at room temperature, lightly beaten with a fork
- 3 cups unbleached all-purpose flour
- 1 tablespoon ground ginger
- 2 teaspoons ground cinnamon
- 1 teaspoon fine salt
- 1/4 teaspoon ground cloves
- 1 cup water
- 1 tablespoon baking soda
- Serving suggestions: Whipped cream or vanilla ice cream
Lightly butter a 9 by 13 by 2-inch cake pan and line the bottom with a piece of parchment or wax paper. Preheat the oven to 325 degrees F.
In a large bowl, whisk together the oil, sugar, molasses, and crystallized ginger. Add the eggs and whisk until smooth.
In another large bowl, whisk together the flour, ground ginger, cinnamon, salt, and cloves. Whisk the molasses mixture into the flour mixture until evenly combined.
In a small saucepan, bring the water to a boil. Remove from the heat and stir in the baking soda. Whisk the hot water into the batter until just combined. Transfer the batter into the prepared pan. Bake the cake in the center of the oven, until a toothpick inserted into the center comes out clean, about 45 minutes. Cool the cake in the pan on a rack. Cut into squares and serve with whipped cream or ice cream.