I made this cake yesterday and it is a different version from Martha Stewart’s Gingerbread Snacking cake. The recipe had molasses in it but as i didn’t want the cake to be sticky and sweet, I substituted chocolate milk instead of molasses. And they were good. Hope you enjoy this version.
Ingredients2 cup self-raising flour 200 g butter 2 tsp baking powder 2 tsp ground ginger 1/2 tsp ground cloves 1/2 tsp ground cinnamon 1/2 tsp ground nutmeg 1/2 tsp salt 1 1/2 cup dark brown sugar 1 tbsp grated ginger 2 large eggs 2 cups avonmore chocolate milk
- Preheat the oven to 180 degree. Butter and flour the cake pan and keep it aside. In a large bowl, Swift the flour, ginger, cinnamon, cloves, nutmeg and baking powder, set aside.
- In the electric mixer, cream the butter until light and beat it along with sugar and eggs until fluffy. Add the grated ginger, flour mixture and the chocolate milk. Beat till its a smooth batter.
- Pour the batter into the pan, bake until a toothpick inserted in the centre comes clean, upto 35 to 40 minutes. Let it cool for an hour before you slice them.