What’s Christmas without gingerbread? If you are agb fan, you’ll love this cake.
I’ve whipped up 10 of these cakes in the past few days. It’s a one bowl, one pan cake. The glaze goes on while the cake is hot, so no need to wait for the cake to cool before glazing.
Instant gratification. It’s a good thing.
In forty minutes your house can smell like Santa’s kitchen and your tummy will start tolook like his be very happy. Hohoho.
Christmas is coming.
- 2 eggs
- ¾ cup vegetable or canola oil
- ¾ cup dark molasses ( I like Grandma's brand)
- 1 cup sour cream (regular or light) I like regular
- ¾ cup sugar
- 2¼ cups flour
- 2 teaspoons pumpkin pie spice*
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 scant teaspoon salt
- ¼ cup butter
- ½ cup sugar
- ¼ cup lemon juice (fresh squeezed will make the very best glaze)
- dash of salt
- In a large mixing bowl, combine in this order:
- Eggs, oil, molasses (after measuring the oil, measure the molasses in the same cup and the molasses will slide out easily) and sour cream. Mix until ingredients are smooth. If a few lumps remain from the sour cream, they will blend out with the dry ingredients.
- Dump the sugar, flour, pumpkin pie spice, baking powder, soda and salt into the bowl with the wet ingredients. Mix all at once, for about one minute.
- Spoon batter into a greased 9”x13” baking dish. Bake at 350 degrees for 25-30 minutes or until wooden pick inserted near center comes out clean.
- A few minutes before the cake is done, prepare the sauce.
- Mix butter, sugar, lemon juice and salt in a small saucepan. Cook and stir over medium high heat until sugar dissolves. Let the sauce come to a boil, stirring occasionally. Boil for about one minute. Pour sauce over warm cake immediately after removing from oven.
- Cake is best served when warm with a dollop of whipped cream or vanilla ice cream and cinnamon sprinkled on top.
-*Make your own pumpkin pie spice for a fraction of the cost of pre mixed pp spice, recipe here:
-Make sure to check after 30 minutes, this cake bakes quickly and will dry out if over baked.
-This cake is best served within 8 hours of baking.
-If the cake has cooled before serving, heat up individual pieces for about 15 seconds in microwave, then top with whipped cream.