{recipe} Gingerbread Snacking Cake

I have a love affair with cakes (but I am not that great at baking and decorating them) so this is the perfect recipe for me.  There are few things better then a cup of hot tea and some sort of snacking cake or loaf of bread of some sorts (in this cake gingerbread) on a chilly winter afternoon.  I live for this.  It is a simple recipe, and the baking process makes the whole house smell divine - just like Christmas.

 GINGERBREAD SNACKING CAKE:
* makes 1 8 inch square pan

8 tbsp unsalted butter + more to grease the pan
1 cup water
1 1/2 tsp baking soda (Bob's Red Mill is my favorite brand)
2/3 cup dark brown sugar
2/3 cup  unsulphured molasses
1/3 cup golden syrup
2 eggs, room temperature, lightly whisked
2 1/2 cups all-purpose flour, sifted (I use King Arthur flour)
2 tsp ground ginger
1 1/2 tsp ground cinnamon
1/2 tsp ground cloves
1/2 tsp ground nutmeg
1/2 tsp Celtic sea salt
2 tsp baking powder (make sure is it aluminium free)
powdered sugar for dusting
softly whipped cream for serving

* I recommend using organic/grass-fed/high quality ingredients from reputable companies when feasible.

Preheat the oven to 350°F.  Line 8 inch square pan with wax paper and grease with butter.

In a medium sauce pan bring the 1 cup of water to a boil.  Add the baking soda (it will foam) and let it sit for 5 minutes.  Gently stir in the butter until completely melted.  Whisk in the brown sugar, molasses, and golden syrup.  Transfer the syrup mixture to a medium mixing bowl, and set a side to cool to luke-warm.  Gently  whisk in the eggs until just combined.  Sift the flour, ginger, cinnamon, cloves, nutmeg, salt, and baking powder over the bowl.  Stir until just combined, and no traces of flour remains.


Pour the gingerbread snack cake batter into the prepared 8 inch square pan.  Bake for 30-35 minutes  or until a cake tester inserted in the center comes out clean.  Cool the gingerbread snack cake for 10-15 minutes and then turn over on a cooling wire rack to cool completely.

Cut into squares and dust with powered sugar.

Serve with softly whipped cream.

Keep the gingerbread snacking cake in an airtight container on the counter for up to 1 week.  The flavor intensifies with time.