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Gingerbread Cake

Gingerbread is traditionally a holiday treat but there’s no reason you can’t enjoy it year-round. This simple recipe uses both fresh and ground ginger for a robust flavor that is boosted by warm spices and molasses. Slathered with whipped cream and sprinkled with orange zest, this cake is as pretty as it is tasty.

Prep Time — 25 min
Cook Time — 35 min
Servings — 8
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Ingredients

1 tablespoon unsalted butter

2 tablespoons all-purpose flour

1 inch ginger

1½ cups all-purpose flour

1 teaspoon ground ginger

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

¾ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

½ cup melted unsalted butter

½ cup water

½ cup molasses

½ cup light brown sugar

1 large egg

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 orange

Tools

whisk

medium bowl

measuring cups

measuring spoons

large bowl

spatula

liquid measuring cup

round baking pan

grater

paring knife

spoon

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Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 350℉ on the Bake cook mode using the button below.

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Grease the pan

Evenly rub 1 tablespoon of butter along the bottom and sides of the baking pan. Dust the pan with 2 tablespoons of flour and shake to evenly coat the pan. Tap out any excess flour.

round baking pan

measuring spoons

1 tablespoon unsalted butter

1½ cups all-purpose flour

Grate the fresh ginger

Grate the fresh ginger on the fine holes of a grater or a zester until you have 2 teaspoons. Set aside.

grater

1 inch ginger

Combine the flour and spices

Place the flour, ground ginger, cinnamon and cloves in a large bowl.

measuring cups

½ teaspoon ground cinnamon

¼ teaspoon ground cloves

1 teaspoon ground ginger

1½ cups all-purpose flour

Add remaining dry ingredients

Add the salt, baking powder and baking soda to the bowl.

¾ teaspoon salt

½ teaspoon baking powder

½ teaspoon baking soda

Whisk to combine

Whisk the dry ingredients to combine.

whisk

Start adding wet ingredients

Add the melted butter, water and molasses to the bowl.

½ cup melted unsalted butter

½ cup water

½ cup molasses

liquid measuring cup

Add the remaining ingredients

Add the brown sugar, egg and fresh grated ginger.

½ cup light brown sugar

1 large egg

grated ginger

Mix the cake batter

Mix to combine the wet and dry ingredients thoroughly.

spatula

Pour the batter in the pan

Pour and evenly spread the batter into the greased baking pan with a spatula.

Bake the cake

Place the pan on the middle shelf of the June Oven. Bake the cake 35 minutes, until a toothpick comes out clean when inserted near the center. June will notify you when the cake is ready. If desired, follow directions on your June Oven to continue cooking.

Cool and unmold the cake

Remove the cake from the June Oven and cool completely. Run a paring knife between the pan and the edges of the cooled cake before unmolding.

paring knife

Prepare the topping

Put the cream in a medium bowl and add the sugar. Whisk to combine.

2 tablespoons powdered sugar

1 cup heavy whipping cream

medium bowl

Beat the cream

Using a whisk, hand mixer or stand mixer, beat the cream and sugar until thick and reaches soft peaks.

Frost the cake

Place the cake on a plate or cake stand and use a spoon or spatula to spread the topping over the cake.

spoon

Decorate the cake

Grate the rind of the orange on the fine holes of a grater or a zester and sprinkle the orange zest over the cake before serving.

1 orange

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