Description
Hearty German gingerbread cookies bring winter warmth to holiday celebrations. Spiced with cinnamon, cloves, and molasses, these traditional treats deliver rich comfort that connects generations around festive tables.
Ingredients
Scale
Flour and Spices:
- 2 ⅓ cups (560 ml) all-purpose flour
- 2 teaspoons ground ginger
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon ground cloves
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup (240 ml) molasses
- 1 cup (240 ml) hot water
- ¾ cup (170 g) unsalted butter, melted
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup (220 g) brown sugar (light or dark)
Butterscotch Sauce:
- ⅓ cup (75 g) unsalted butter
- ¾ cup (170 g) brown sugar
- ½ teaspoon salt
- ⅔ cup (160 ml) whipping cream
- 2 teaspoons vanilla extract
Instructions
- Prepare the gingerbread cake by thoroughly combining all dry ingredients in a spacious mixing vessel, ensuring even distribution of spices like ginger, cinnamon, and nutmeg.
- Separately, whisk together melted butter, rich molasses, and warm water until the mixture develops a smooth, glossy consistency.
- Incorporate eggs and vanilla extract into the liquid blend, stirring carefully to prevent egg curdling from excessive heat.
- Gradually fold the dry ingredients into the wet mixture, creating a light, fluid batter with a silky texture.
- Generously coat a rectangular baking pan with butter and flour, ensuring complete coverage to prevent sticking.
- Transfer the batter into the prepared pan, spreading it evenly to create a uniform depth.
- Slide the pan into a preheated oven set at 350°F, allowing the cake to bake for approximately 35 minutes until a testing skewer emerges clean.
- While the cake bakes, craft the butterscotch sauce by melting butter in a heavy-bottomed saucepan over gentle heat.
- Introduce brown sugar and a pinch of salt, stirring continuously until the sugar dissolves and transforms into a molten caramel-like consistency.
- Stream in whipping cream, whisking vigorously to create a glossy, integrated sauce.
- Remove the sauce from heat and infuse with vanilla extract for enhanced depth of flavor.
- Once the gingerbread cake has cooled slightly, slice into generous portions.
- Drizzle warm butterscotch sauce over each slice, creating an indulgent presentation.
- Optional: Crown with a dollop of whipped cream and a delicate sprinkle of ground cinnamon for an extra layer of decadence.
Notes
- Whisk carefully to prevent egg scrambling when combining wet ingredients.
- Use room temperature eggs for smoother batter integration.
- Check cake doneness by inserting a toothpick near the center, ensuring minimal crumbs.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 346
- Sugar: 30 g
- Sodium: 157 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 42 mg