Gingerbread Cake Baked Until the Center Springs Back

For Gingerbread Cake Baked Until the Center Springs Back, the counter starts with kosher salt, baking soda, and boiling water. Portion it for 12 slices.

Count on 10 minutes of prep, 25 minutes of cooking, about 35 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• ¼ teaspoon kosher salt
• 1 teaspoon baking soda
• 1 cup boiling water
• ¾ cup molasses
• 2 eggs
• ½ cup unsalted butter room temperature
• ½ cup sugar
• 2 cups all purpose flour
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground allspice
• cream cheese frosting optional

How the cooking goes

Make cake batter

1. Dissolve the salt and baking soda in 1 cup of boiling water, keep it to one side.
2. Grease or butter an 8-inch square baking dish. You can prep with criss-crossing parchment if you prefer.
3. Beat together the flour, ginger, cinnamon, and allspice.
4. In the bowl of a electric mixer fitted with the paddle attachment or with an electric mixer, beat together the molasses and eggs until the texture looks smooth.
5. Put the butter and sugar to the molasses mixture and beat until the texture looks smooth.
6. Alternately add the flour mixture and the water and salt mixture, starting and ending with the water. Allow all the dry ingredients to incorporate before you add the last bit of water.
7. Tip into the prepared cake pan or baking dish.

Bake the cake

1. Bake at 350°F convection (375°F conventional) for 20-25 minutes, or until the top of the cake springs back to the touch.
2. Allow the cake to cool until it is no longer warm before frosting. You can cool the cake in the cake pan, or remove it and cool on a wire rack.

After it comes off the heat

Wait until the loaf is cool before slicing. Wrap it at room temperature, and freeze slices you will not eat in a couple of days.

If you want another plate from Cakes, open Crumb Cake Baked Until the Center Springs Back and Guinness Chocolate Cake Baked Until the Center Springs Back.