My sugary and moist little tacky gingerbread cake is great for a power breakfast or dessert! This fluffy cake contains amazingly flavorful spices such as cinnamon, ginger, nutmeg and cloves.
Try it out!
Holy mackerel, I’m so extremely proud of this personalised gingerbread cake recipe!
Don’t get me wrong, it was quite a struggle to come up with a good recipe. I have tried numerous spice blends before. Even store bought ones in the beginning.
But I was never really satisfied with their flavor.
So I adapted the flavors and ingredients quite a bunch over years as well.
Then after a few unconvincing trials I finally managed to whip up a satisfying gingerbread flavor by making my very own spice mix.
Bless the day I finally decided to go and buy that heavy mortar and pestle. And it was worth every cent. Gosh, what a lovely aroma when you grind the spices together!
Out of this world.
Sugary Moist Gingerbread Cake Recipe
You shouldn’t leave out the huge amount pepper.
Even though it might look quite frightening.
I get it but it’s a game changer. The pepper takes care of the necessary spice in the gingerbread and gives it a very pleasant heath as well. I’m even thinking of putting even more pepper in it next time.
Do you love baking surprisingly flavorful cakes and sweet treats with unusual spices?
Then also check out my fluffy apple cake with cardamom and poppy seeds!
In the meantime try out my sugary gingerbread cake. I love it for breakfast with a good layer of salted butter on top and a cup of very strong coffee. That will wake you up for sure!
Or serve it as a dessert! This fluffy cake contains amazingly flavorful spices such as cinnamon, ginger, nutmeg and cloves.
Try it out!
Sugary Moist Gingerbread Cake Recipe Recipe
My sugary gingerbread cake recipe is great for breakfast or dessert then! Fluffy cake with cinnamon, ginger, nutmeg and cloves...
- 8 oz self-raising flour (225 g)
- 1 tsp baking soda
- 2 tbsp fresh ginger grated
- 1 tsp ground cinnamon
- ½ tsp nutmeg
- 3 cloves
- 4 oz unsalted butter (115 g), cold
- 4 oz fruit molasses (115 g)
- 5 oz brown sugar (140 g)
- 1 ⅙ cup whole milk (280 ml), lukewarm
- 1 medium egg
- 2 tsp pepper
Add the cloves, nutmeg, cinnamon powder, black pepper and a pinch of salt to a pestle. Then grind the spices well into a fine spice mix.
Put it aside for later. Transfer the flour, baking soda, a pinch of salt and cold butter to a blender.
Pulse a few times into a dry mix. In a large mixing bowl add the fruit molasses, egg and brown sugar.
Whisk well into a tacky mix. Then add the freshly grated ginger, the spice mix from the pestle and the milk.
Whisk well into a runny batter. Then gradually add the dry flour and butter mixture from the blender.
Pour the gingerbread batter in a baking paper lined cake tin.
Bake the gingerbread cake in a preheated oven at 356°F (180°C) for 45 minutes. Then let it cool in its tin. Remove the cake and baking paper from the tin and slice it up.