• (336) 983-4107
  • info@mitchellsnursery.com
    Mitchells Nursery website logo 50 percentMitchells Nursery website logo 50 percentMitchells Nursery website logo 50 percentMitchells Nursery website logo 50 percent
    • ABOUT
      • Our Story
      • Meet Our Staff
    • PLANTS
      • Trees
      • Shrubs
      • Annuals
      • Fruits
      • Vegetables
      • Herbs
      • Perennials
      • Natives
      • Vines
      • Deer Resistant Plants, Trees, and Shrubs
      • Poinsettias and Geraniums
      • WARRANTY
    • PLANT AVAILABILITY
    • OTHER PRODUCTS
      • Soils, Amendments and Mulches
      • Pine Needles
      • Mulches
      • Fertilizers
    • SERVICES
      • Consultations
      • Delivery
      • Instructional and Informational Classes
      • For Landscapers
      • Photography Policy
    • BLOG
    • CONTACT US

    Gingerbread Cake

    Photo Courtesy of OnceUponaChef.com (Thank you!)

    Thank you Onceuponachef.com for sharing this wonderful recipe!

     

    Servings: Makes 1 9-inch square cake (about 16 servings)

    Cook Time: 35 Minutes

    Total Time: 50 Minutes

     

    Ingredients:

    1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife

    1 teaspoon baking soda

    1/2 teaspoon salt

    2 teaspoons ground ginger

    1 teaspoon ground cinnamon

    1/4 teaspoon ground cloves

    4 tablespoons unsalted butter, melted

    2/3 cup packed dark brown sugar

    2/3 cup mild-flavored molasses, such as Grandma’s Original (not Robust or Blackstrap)

    2/3 cup boiling water

    1 large egg

     

    Instructions:

    Preheat the oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker’s Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)

    In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.

    In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is lukewarm, whisk in the egg.

     

    Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.

    Share
    Staff Writer
    Staff Writer

    RELATED JOURNEYS

    March 24, 2023

    Braised Spring Greens with Bacon


    Read more
    February 6, 2023

    Mama J’s Party Mix


    Read more
    January 9, 2023

    Lo-Cal Chicken and White Bean Soup


    Read more

    Visit Mitchell’s Nursery & Greenhouse

    Business Hours
    Monday – Friday: 8 a.m. – 5 p.m.
    Saturday: 8 a.m. – 4 p.m.
    Sunday: Closed

       

    Sign up for our monthly newsletter

    © 2019-2021 Mitchells Nursery and Greenhouse. All Rights Reserved.