Gingerbread Loaf Cake

Believe it or not, I had never made gingerbread until a couple of days ago.  I’m not sure why, maybe because it is not the typical eggnog/peppermint/chocolate holiday dessert that I usually go for but it has so many things in it I love!  To start, it is full of molasses and I absolutely adore molasses.  When I was a kid, I loved eating a bowl of peanut butter with either honey, molasses or sorghum all mixed in.  Yes, I’d just eat it with a spoon.  Healthy, right?  Needless to say, I was a chubby kid.

Anyway, I finally made it and I am so glad I did!  This gingerbread is absolutely delicious and the smell while it is baking–divine!  I looked for some eggnog ice cream to go with ours but for some reason Wal-mart had zero holiday ice cream flavors the day I went so I had to settle for rum raisin.  Which ended up being a yummy choice, especially when topped off with homemade salted caramel sauce…which is exactly what we did.  Mmmmmmm!  Highly recommend!

Enjoy!

Gingerbread Loaf Cake
 

Ingredients
  • ½ c. White Sugar
  • ½ c. (1 stick) Unsalted Butter
  • 1 Large Egg
  • 1 c. Molasses
  • 2 t. Pure Vanilla
  • ½ c. Applesauce
  • 2½ c. All-Purpose Flour
  • 1½ t. Baking Soda
  • 2 t. Ground Cinnamon
  • 2 t. Ground Ginger
  • 1 t. Ground Cloves
  • ½ t. Nutmeg
  • ½ t. Salt
  • ¾ c. Hot Water

Instructions
  1. Preheat oven to 350 degrees. Grease and flour a 9-inch square pan (I did mine in a 6.5×11 loaf pan).
  2. In the bowl of an electric mixer, cream the sugar and butter until light and fluffy. Beat in the egg. Add the molasses, vanilla and applesauce and mix thoroughly.
  3. In a separate bowl whisk together the flour, baking soda, salt cinnamon, ginger, cloves and nutmeg. Blend into the butter mixture. Stir in the hot water. Pour into the pan.
  4. Bake for 1 hour (mine took 1 hour and 10 minutes) or until a toothpick inserted in the center comes out clean. Allow to cool.

Notes
-Serves 12. -Best if served the day after..the flavors are more pronounced and the cake is more moist.