This old-fashioned gingerbread cake is loaded with three kinds of ginger: ground, fresh, and candied.
It’s an extra-special treat to have around the holidays.
I get cravings throughout the year for the spicy, molasses-y flavor of gingerbread.
Elise Bauer
A heavy dose of other classic gingerbread spices gives the cake some more dimension.
Add Frosting for Extra Decadence
Want to add some extra decadence to your cake?
Give it a layer ofcream cheese frostingon top!
Elise Bauer
Drizzle some warmcaramel sauceover each slice just before you serve.
Better the Next Day!
To freeze either the whole cake or individual slices,let the cake cool completely.
and wrap it tightly in plastic and then in a double layer of aluminum foil.
Freeze for up to 1 month.
Thaw on the counter.
Can’t Get Enough Gingerbread?
Triple Ginger Gingerbread Cake
This is a cake that benefits from time.
GINGERBREAD LOAF: A loaf pan can also be used for this recipe.
I find, however, that a loaf pan often results in slightly crispier, more well-done crust.
Butter and lightly flour an 8 x 8-inch or 9 x 9-inch baking dish.
Lightly butter and flour the paper as well.
Stir to melt the butter.
Do not allow to simmer or boil.
Once the butter is melted, take the pot off the heat and allow to cool to room temperature.
Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
Add the flour mixture in 3 or 4 additions and whisk until it just comes together.
Pour into the prepared pan and bake for 35 minutes.
