A delightful twist on the classic gingerbread, this recipe offers a moist and flavorful cake perfect for any occasion.
Preheat your oven to 350°F (175°C).
Preheating ensures even baking from the start.
Grease a 9x13-inch baking pan and line the bottom with parchment paper.
Lining the pan makes it easier to remove the cake after baking.
In a mixing bowl, cream together the brown sugar and vegetable shortening until smooth.
Creaming incorporates air, making the cake lighter.
Mix the dry ingredients (flour, baking soda, baking powder, ginger, and cinnamon) in a separate bowl.
Sifting the dry ingredients can help avoid lumps.
Add the molasses and boiling water to the creamed mixture, stirring until combined.
Adding boiling water helps dissolve the molasses evenly.
Gradually mix the dry ingredients into the wet mixture, stirring until smooth.
Add the dry ingredients in batches to avoid overmixing.
Beat the eggs in a small bowl and fold them into the batter.
Beating the eggs separately ensures they mix evenly into the batter.
Pour the batter into the prepared pan and smooth the top.
Tap the pan gently on the counter to remove air bubbles.
Bake in the preheated oven for 20-35 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake at 20 minutes to avoid overbaking.
Let the cake cool slightly before serving. Enjoy warm with whipped cream or your favorite topping.
Cooling allows the flavors to set and makes slicing easier.
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