This time of year screams all things gingerbread – houses, cookies and yes, even cakes. I love this recipe so much I turned it into cookies too.
This gingerbread cake is a little spicy, a little gooey in the center and the perfect warm and cozy dessert for any holiday gathering. I added vanilla bean ice cream and caramel sauce for something a little extra but you could also add other toppings like nuts, chocolate sauce and whipped topping to take this over the top!
- 1 cup butter
- 1 + 1/3 cup sugar
- 1 egg
- 1 egg yolk
- 2 + 2/3 cups flour
- 1/3 cup molasses
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon Cinnamon
- 1 +1/2 teaspoons ginger
- 1 +1/2 teaspoons ground cloves
- 1/4 teaspoon Cayenne Pepper
- vanilla bean ice cream
- caramel sauce
Preheat grill/oven to 325°F degrees.
In a 10 inch cast iron skillet, melt butter over medium heat stirring, until it starts to bubble and is completely melted. Add sugar, stirring well and keep stirring until smooth and glossy.
Allow to cool for a few minutes. Don’t add the eggs immediately or you will end up with scrambled eggs.
Once cooled add egg and egg yolk, stir well then mix in molasses.
In a separate bowl combine flour, baking soda, baking powder and salt, slowly add the flour mixture to the molasses mixture in the cast iron skillet. Then stir in cinnamon, ginger, cloves, and cayenne pepper.
Place on the preheated grill for about 30 minutes or until the edges are lightly golden brown. and the inside is slightly soft.
Top with vanilla bean ice cream, caramel sauce, and powdered sugar. Best served while it’s still warm.