Gingerbread Cake
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Servings: 4 - 6
- Course: Dessert
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Bake this gingerbread cake in a Reynolds Kitchens® Dessert Pan for non-stick serving and easy clean-up.
Ingredients
- 2 cups of all-purpose flour
- 2 teaspoons of ground ginger
- 1 1/2 teaspoons of ground cinnamon
- 1/2 teaspoon of ground cloves
- 1/2 teaspoon of baking soda
- 1 egg
- 1/2 cup of warm milk
- 3/4 cup of unsalted butter
- 3/4 cup of packed light brown sugar
- 1/4 cup of dark molasses
- 1 Reynolds Kitchens® 8x8 Dessert Pan
Directions
Step 1
PREHEAT the oven to 350°
Step 2
WHISK together the flour, ginger, cinnamon, cloves and baking soda in a large bowl until combined and set aside.
Step 3
PLACE the milk in a microwave safe bowl and cook in the microwave on high for 90 seconds.
Step 4
WHISK the butter into the bowl with the hot milk until it has melted.
Step 5
ADD in the brown sugar and molasses and mix.
Step 6
STIR in the egg.
Step 7
ADD the wet ingredients to the dry ingredients bowl and mix until it is completely combined.
Step 8
POUR the batter into a Reynolds Kitchens® 8x8 Dessert Pan.
Step 9
BAKE in the oven on 350° for 30 minutes or until it is firm in the center.
Step 10
COOL the cake completely. Serve with whipped cream.
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