Gingerbread Cake

This gingerbread cake is a fall favorite in our household.  Though it isn't quite fall yet, I've been wanting to share the recipe with you.  It is best when served with a strong cup of coffee or cider and a dollop of soft whipped cream.

Gingerbread Cake

(makes one loaf)

4 ounces butter, room temperature

1/2 cup sugar

1/2 cup brown sugar

2 eggs, room temperature

2 1/2 cups flour

1 1/2 teaspoon baking soda

1 teaspoon cinnamon

1/8 teaspoon nutmeg

1 tablespoon ginger

1 teaspoon salt

1/2 cup molasses

1/2 cup hot water

1/2 cup buttermilk

Preheat your oven to 350 degrees.  Prepare one loaf pan by greasing it with butter and lightly coating it with flour. Cream the butter and sugar together in a large bowl.  Add the eggs one at a time, mixing well after each addition.  In a separate bowl, combine the flour, baking soda, spices, and salt.  In another bowl, combine the molasses, hot water, and buttermilk.  Add the flour mixture and the molasses mixture alternately to the butter mixture, mixing until the ingredients are combined and your batter is a soft caramel color.  Pour the batter into your prepared loaf pan and bake 45 to 50 minutes, watching carefully as to not over bake.*  The cake is done when a cake tester comes out clean.  Let cool in the pan on a wire rack for ten minutes.  Remove the cake after ten minutes and let cool completely before serving.  Garnish with whipped cream and a sprinkle of cinnamon or powdered sugar.  Enjoy!

*This cake occasionally has a tendency to overflow.  To be safe, I would suggest placing a cookie sheet underneath the loaf pan to prevent a mess in your oven.