Description
Recipe and photo thanks to ibakeheshoots.com!
Ingredients:
- ¼ cup molasses
- ½ cup boiling water
- ¾ teaspoon baking soda
- 1 ½ cups flour
- 1 teaspoon baking powder
- 1 teaspoon ground ginger
- ¼ teaspoon ground cloves
- ⅛ teaspoon nutmeg
- ¼ teaspoon salt
- 6 tablespoons unsalted butter, room temperature
- 2/3 cup sugar
- 2 eggs
- ¾ teaspoon grated ginger
Icing:
- 1 cup powdered sugar
- 3 - 4 tablespoons of milk or cream, if you're feeling decadent (I used 3 tablespoons of cream)
- ⅛ teaspoon nutmeg
- ⅛ teaspoon cinnamon
Instructions:
- Preheat oven to 350 degrees Fahrenheit.
- Coat 2 mini cake pans with baking spray or lightly butter pans then coat with flour.
- Mix boiling water, molasses, and baking soda. Don't be scared if it gets bubbly; it's supposed to do that.
- Combine flour, baking powder, ground ginger, ground cloves, nutmeg, and salt.
- Cream butter and sugar in a mixing bowl until light and fluffy, about 3 minutes.
- Add eggs, one at a time until each is fully combined.
- Add grated ginger until fully combined.
- Alternating, add in flour mixture and molasses mixture, beginning and ending with the flour mixture.
- Divide batter evenly among the 2 prepared pans, filling each cup about halfway.
- Bake for 18 - 20 minutes or until the cake springs back when touched.
- Let cool in pans for 10 minutes, then remove to a cooling rack.
- Dip or spoon icing over cakes.
- Serve immediately or when completely cooled, store in an airtight container at room temperature for d days.
Icing:
In a shallow bowl, combine the powdered sugar, milk, nutmeg, and cinnamon until smooth. Dip or spoon icing over cakes.