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Old-fashioned Gingerbread Cake

12/25/2012 11:03 am ET | Updated Feb 24, 2013
Jennifer Segal

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Old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. There are many different kinds -- from the darkest, densest cakes made with robust molasses and stout beer to the lightest, most delicate cakes flavored only with brown sugar and a hint of ground ginger. This recipe is the perfect balance between the two: it's dark and gingery enough to please the even most serious gingerbread aficionados yet also mild enough for young children, who (in my experience) seem to love it.

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The best part is that it's incredibly quick and easy to make -- the batter is mixed by hand and comes together in 15 minutes -- and it needs nothing more than a cup of coffee, dollop of sweetened whipped cream or scoop of vanilla ice cream to go along with it.

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Begin by spraying the pan with non-stick cooking spray and coating lightly with flour.

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Next, whisk together the flour, baking soda, salt, ginger, cinnamon and cloves.

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Combine the brown sugar, molasses, butter and boiling water in a large bowl, and whisk until the butter is melted.

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When the mixture is lukewarm, whisk in the egg. (If the mixture is too hot, it will cook the egg.)

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Add the dry ingredients.

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And whisk until there are no more lumps.

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Pour the batter into the prepared pan and bake for about 35 minutes.

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Let cool slightly, then slice and serve warm. It's truly delicious on its own, especially for breakfast or as a snack, but you can also dress it up for dessert with sweetened whipped cream or vanilla ice cream.

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Happy Holidays!

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