Monday, December 19, 2016

Gingerbread cake

Nothing says "Christmas" quite like the flavor of gingerbread. I also would welcome some snow this time of year, but so far we've only gotten flurries once, and it didn't even stick.  We thought moving back to Idaho would put us by more snow, but I guess we're in the "mild" part of Idaho.  My poor kids.  I think that was number 2 on their list of reasons they were OK with moving.  Number one, of course, was being closer to grandmas.

Back to gingerbread, in the form of cookies, waffles, muffins, cake, I LOVE gingerbread this time of year.  This gingerbread cake is delicious topped with whipped cream or a simple sprinkle of powdered sugar (my personal fave). It would be heavenly with a cream cheese frosting too.  There are lots of choices here.  I chose to use applesauce as my egg substitute and it worked beautifully. 

 

Egg Free Gingerbread Cake
From Mel's Kitchen Cafe, adapted egg free by Egg Free Bakery 

1/2 cup sugar
1/2 cup butter, softened
1/4 cup unsweetened applesauce
1 cup molasses
1/2 teaspoon salt
2 1/2 cups flour
1 1/2 teaspoons baking soda
1 teaspoon cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1 cup very hot water 

Preheat the oven to 350 degrees. Grease a 9X13-inch baking pan and set aside.  In a large bowl, cream the butter and sugar until well blended. Add applesauce and molasses and blend again. In a separate bowl, whisk together flour, soda, and spices.  Add flour mixture to butter mixture and combine.  Add the hot water and beat until the batter is smooth. Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Don’t over-bake or the gingerbread will be dry. Let cool completely and dust with powdered sugar, frost OR top with whipped cream.  However you would like! 

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