Monday, October 31, 2011

Fall Gingerbread Cake

¼ cup vegetable oil
¼ cup butter
1 cup hot water
1 cup sorghum molasses or regular molasses
¾ cup brown sugar
1½ t. ground ginger or 1 T. fresh ginger root, finely chopped
1½ t. ground cinnamon
½ t. salt
2 t. baking soda
2  3/4 cups flour*
2 large eggs, beaten
½ cup pecans, finely chopped (optional)

In a saucepan combine all ingredients through the cinnamon.

Bring to boil, stir until well blended. Remove from heat and set aside to cool.

Sift dry ingredients together. Add the cooled molasses and sugar mixture and stir. Stir in the well-beaten eggs.

Pour into a generously-greased and floured 9 x 12 inch baking pan. Bake in a 350˚F oven for 25 to 35 minutes. The dark sugars and syrups tend to burn easily, so watch the cake closely for the last 5 minutes.

Serve warm or cooled with whipped cream, cream cheese frosting or my apple butter.

*I normally cook all gluten free. This recipe has been adapted for gluten-containing flours. For gluten free, just cut the flour by 1/4 cup and use gluten free flour blends.

Many recipes are from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:   

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