Gingerbread Cake

 This Gingerbread Cake is irresistibly fluffy and moist, packed with the rich, warming flavors of molasses and aromatic spices. It's the perfect snack cake to satisfy any gingerbread lover's cravings. Gingerbread is a versatile flavor that shines not just in this cake, but also in treats like beautifully stamped gingerbread cookies and deliciously quick gingerbread loaves.

Ingredients

• 1 cup water
• 1 ½ teaspoons baking soda
• 2 ½ cups all purpose flour sifted before measuring
• 1 ½ teaspoon ginger
• 1 ½ teaspoons cinnamon
• 8 tablespoons unsalted butter room temperature
• ½ cup granulated sugar
• ⅔ cup molasses
• ⅓ cup golden syrup or honey
• 2 large eggs
• 1 tablespoon powdered sugar

Instructions

1. Preheat oven to 350℉. Spray a 9" x 9" baking pan with nonstick cooking spray. Line the pan with a strip of parchment paper with edges over hanging the pan to help with lifting the cake out of the pan after baking.
2. Bring the water to a boil in a small saucepan over high heat.
3. Remove the pan from the heat and add the baking soda. Stir to dissolve. Set aside.
4. In a medium bowl, whisk together the flour, ginger, and cinnamon. Set aside.
5. In the bowl of a stand mixer, cream together the butter and granulated sugar.
6. Mix in the molasses and golden syrup.
7. Beat in the eggs completely, one at a time.
8. In fourths, alternate adding the flour mixture and the baking soda mixture until just combined.
9. Spread the batter evenly into the prepared baking pan.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean.
11. Remove from the oven and place the pan on a wire rack to cool completely.
12. When completely cool, dust the gingerbread with powdered sugar if eating immediately or wrap well in plastic wrap and add the powdered sugar to the top of the cake when serving. For mailing, send the powdered sugar in a small ziplock bag.
13. Store Gingerbread Cake at room temperature in an airtight container or wrapped in wax paper then plastic wrap for up to one week.

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