Winter Gingerbread Cake

The maritimes-style gingerbread cakes are delightfully light and fluffy, but this version is slightly dense, fudgier, more moist, and stays fresher for longer. We sold this gingerbread cake at my family’s bakery, and my Mom upon each sale would suggest to serve it with cinnamon cream that is whipped to soft peaks so it “falls down your throat.” I was, and still am, obsessed with this description and the immediate sensory response it creates.

This recipe is adapted from my Dad’s which was adapted from Gourmet Magazine (1999 I believe), and is beyond the most flavourful gingerbread cake I’ve had.

Perfect for the winter solstice to be enjoyed with tea in candlelight to remind us there will be warmth again.

Yield: 9–12 slices

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Winter Gingerbread Cake

Ingredients

• ¾ cup unsalted butter, room temperature
• 1 cup brown sugar
• 1 ½ Tbsp ground ginger
• 2 tsp cinnamon
• ¼ tsp nutmeg
• ¼ tsp ground clove
• ⅔ cup molasses
• 1 egg
• 2 cups all-purpose flour
• 1 tsp baking soda
• ½ tsp fine salt
• ½ cup sour cream
• ½ cup warm water
• 2 Tbsp rum (optional, replace with warm water if not using)

Instructions

1. Preheat the oven to 350 and line a 8x8 baking pan with parchment paper.
2. In a large mixing bowl with a hand mixer or in a stand mixer using the paddle attachment, beat butter, brown sugar, and spices together until combined. Add molasses and egg, and continue to mix until combined, scraping the bottom of the bowl halfway through.
3. Add flour, baking soda, and salt and mix on low until incorporated.
4. Add sour cream, water, and rum and mix on low speed until well incorporated, scraping the bottom of the bowl halfway through.
5. Pour batter into the prepared baking pan and bake for 50 minutes. This is longer than it takes for the crumb to bake, but the caramelized edges of a longer bake are just so delicious.
6. Once cooled, slice and serve with whipped cream with just a pinch of sugar and cinnamon. I like making a crater in the cream for a little drizzle of more molasses and flakey salt.
7. Cake will last for a week wrapped in plastic wrap or in an airtight container.