What brings more Christmas cheer than the smell of gingerbread? I don’t know! This recipe was so RICH and DELICIOUS! I can’t wait to make another. Stop everything and make this cake!
A delicious, decadent dessert.
- 2 1/2 cups flour
- 2 tbs gingerbread spice; or 2 1/2 teaspoons ginger 1 1/2 teaspoons cinnamon, 1 teaspoon nutmeg, 1/2 teaspoon cloves, and 1/2 teaspoon allspice
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 tsp baking powder
- 3/4 cup 12 tablespoons unsalted butter, at room temperature
- 1 1/2 cups brown sugar packed
- 2 large eggs
- 1/2 cup molasses
- 1 cup water
- Preheat oven to 350F
- In a large bowl whisk together the flour, gingerbread spice, salt, baking soda, and baking powder. Set aside.
- In a separate bowl, beat together the butter and sugar until fluffy.
- Add the eggs one at a time, beating well and scraping the bottom and sides of the bowl after each addition.
- Stir in the molasses.
- At this point, the batter will have the consistency of buttercream icing.
- Add the flour mixture in three additions alternately with the water, starting and ending with the flour.
- Mix just until smooth.
- You will end up with a very smooth batter ready to pour into your mold.
- OK, here's the deal. If you fill your form two-thirds to the top it will rise and taste delicious, however, none of the details from the bottom will show up. I filled to the top, overfilled really but that's the only way you can get a perfect edge. You will have to remove some excess halfway into the bake. then cut the bottom off before removing from the form. Don't forget to tap out any air bubbles.
- Pipe on all the decorations you'd like then dust with powdered sugar for a touch of snow.
You can get the gingerbread house Bundt pan here.
Click here for my royal icing recipe
Recipe courtesy of King Arthur Flour