I am in my gingerbread cake era

Why does pumpkin spice get all the love when gingerbread is such a delight? This gingerbread cake takes 10 minutes to make, makes your house smell amazing, and is a wonderful treat. It tastes great for breakfast or as a snack with tea. 

Its secret ingredient is molasses, which I think should get 100 percent more love. Molasses is good for you, filled with iron and magnesium. It gives a rich, comforting, almost smoky and chocolatey taste to the cake. I say 2026 should be the year of more molasses. There is something old-fashioned and comforting about it.

It is time to rediscover molasses. In fact, if you are like me and my friend Amy, you might just have not one, not two, but THREE bottles of molasses in your pantry right now waiting for a recipe such as this.

What about that saying slow as molasses? I say that maybe molasses gets it right and molasses moves at exactly the right speed, and fast might be overrated. I hope you enjoy. 

Gingerbread cake

1/2 cup butter

1/3 cup sugar

1 egg

1 tsp Vanilla Bean Project  Organic Vanilla Extract

2 1/3 cup all-purpose flour

1 tsp ground cinnamon

1 tsp ground ginger

1 tsp baking soda

3/4 tsp salt

1 cup molasses

3/4 cup hot water

Preheat oven to 325 degrees and spray a 9X9-inch pan with nonstick spray.

With a stand mixer, cream butter and sugar. Then add the egg and vanilla. In a separate bowl, mix the flour, cinnamon, ginger, baking soda, and salt. Add to the butter and sugar mix and mix. Finally, add the molasses and hot water and mix on medium speed for three minutes. Pour batter into prepared pan. Bake for 50 to 55 minutes. Cool on a baking rack. Delicious on its own and for a special treat serve with homemade whipped cream made with our Vanilla Bean Paste and a lemon sauce.