Classic Gingerbread Warm Spices (Printable Version)
# What You'll Need:
→ Dry Ingredients
01 -
250 g all-purpose flour
02 -
1 teaspoon ground cinnamon
03 -
1 teaspoon ground ginger
04 -
0.5 teaspoon ground nutmeg
05 -
0.5 teaspoon ground cloves
06 -
0.5 teaspoon baking soda
07 -
0.25 teaspoon fine sea salt
→ Wet Ingredients
08 -
90 g unsalted butter, melted
09 -
60 ml neutral vegetable oil
10 -
120 ml unsulphured molasses
11 -
80 g granulated sugar
12 -
100 g unsweetened applesauce
13 -
2 large eggs, room temperature
# Step-by-Step Directions:
01 -
Preheat oven to 175°C. Grease a 20 cm square baking pan and line with parchment paper.
02 -
In a medium bowl, whisk together flour, cinnamon, ginger, nutmeg, cloves, baking soda, and salt until thoroughly combined.
03 -
In a large bowl, combine melted butter, vegetable oil, molasses, granulated sugar, and applesauce. Whisk until mixture is smooth.
04 -
Add eggs to the wet mixture one at a time, whisking well after each addition.
05 -
Gently fold the dry ingredients into the wet mixture using a spatula, stirring just until combined and no pockets of flour remain.
06 -
Pour batter into the prepared pan. Smooth the surface evenly. Bake for 30–35 minutes or until a toothpick inserted into the center comes out clean.
07 -
Allow cake to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. Serve warm, dusted with powdered sugar or with a dollop of whipped cream if desired.
# Helpful Notes:
01 -
Store cake covered at room temperature for up to five days to maintain freshness.
02 -
To reheat, microwave individual slices for approximately 10 seconds to restore warmth and moisture.