This gingerbread cake recipe offers a delightful twist with its rich spices and moist texture, perfect for any occasion.
Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
Greasing the pan ensures the cake doesn't stick, making it easier to remove.
In a mixing bowl, combine the flour, ground ginger, ground cinnamon, baking soda, and salt. Set aside.
Sifting the dry ingredients together ensures even distribution of the spices.
In a saucepan, melt the butter over low heat. Stir in the dark molasses, corn syrup, and dark brown sugar until smooth.
Stirring constantly prevents the mixture from burning and ensures a smooth consistency.
Gradually pour the wet mixture into the dry ingredients, stirring continuously until combined.
Adding the wet ingredients slowly helps prevent lumps in the batter.
Beat in the eggs one at a time until the batter is smooth.
Adding eggs one at a time ensures they are fully incorporated into the batter.
Pour the batter into the prepared cake pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
Check the cake a few minutes before the suggested time to avoid overbaking.
Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Cooling the cake in the pan first helps it set and makes it easier to handle.
Serve the gingerbread cake as is or with your favorite topping, such as whipped cream or a dusting of powdered sugar.
Adding a topping enhances the presentation and flavor of the cake.
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