Gingerbread Spice Cake Recipe

This is the cake recipe used in the Individual Gingerbread [Cake] Houses. It's such a simple and easy recipe that doesn't take much time or thinking!

The recipe calls for a 9" square pan, but I used my 10x15" baking sheet for a single sheet cake. It is also fantastic in cupcake form (which I have also tried).

Gingerbread Spice Cake
In a large bowl with a mixer at low speed, mix well the following ingredients:
2 1/2 cup all-purpose flour
1 cup molasses
1/2 cup sugar
1/2 cup shortening
1 egg
1 1/2 tsp baking soda
1 tsp ground cinnamon
1 tsp ground ginger
3/4 tsp salt
1/2 tsp ground cloves (I used Chinese five-spice powder since I didn't have any ground cloves on hand)
1 cup boiling water


Then beat at medium speed for 3 minutes.

Pour the batter into a buttered and floured cake pan.  It will be liquid, but quite viscous and sticky! If baking a sheet cake, lining the bottom with parchment paper makes handling much easier.

Bake at 350°F for 50-60 minutes until a toothpick inserted into the cake comes out clean. (If it is a sheet cake or cupcakes, it will need less time, maybe 40 or so minutes. Keep an eye one it after 30 minutes!). Let cool, then remove from pan.

Serve slices topped with lightly-sweetened whipped cream, or frost/split/ice/decorate to your heart's content!