Spiced Gingerbread Cake
Updated: Dec 6, 2019
Days of Kitchen-Witch past.....Spiced gingerbread cake with chocolate chips.
Decadent all by itself, but more is more, so I added a few chocolate chips to this. If you wanted to kick this up another notch, dust with confectioners sugar, or even better, drizzle with an orange sugar glaze.
2 cups flour (Cup 4 Cup gf flour) 1 teaspoon baking soda
1 and 1/2 teaspoons ground ginger
1 and 1/2 teaspoons cinnamon
1/4 teaspoon cloves
1/4 teaspoon salt
3/4 cup dark molasses
3/4 cup hot water
1 stick butter (1/2 cup), softened 1/3 cup brown sugar
1 extra large egg
1 teaspoon vanilla
1/2 cup semi sweet chocolate chips (optional)
1 cup confectioner’s sugar, sifted
2–3 Tablespoons orange juice
Preheat oven to 350 butter a loaf or bundt pan (pictured, William Sonoma pumpkin loaf pan)
Cream the butter and sugar well. Add the eggs and vanilla and beat until smooth. Here's where I get lazy: I add the spices, baking soda and salt to the creamed mixture. In another bowl combine the molasses and hot water. Now alternate adding the flour and molasses to the creamed butter mixture and mix until there are no lumps. Don't over mix. Fold in the chocolate chips. Pour batter into your pan Bake for 50-60 minutes until a tester comes out clean, with a few cakey crumbs.
While it's baking, make the glaze, if you choose to use it.
Drizzle over the cake after it's cooled. Serve and enjoy.