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The end result is a Christmas gingerbread cake with all of the warm spices and flavor that you love, with a lighter, fluffier crumb. The super moist gingerbread cake is not as dense as other recipes that call for molasses, so I find that it’s the best of both worlds!
While the two are normally interchangeable in most recipes, the dark brown sugar gives this gingerbread the classic color and rich taste that you expect (and it’s especially important since you’re not using molasses). This cake has a relatively mild ginger flavor. If you prefer a stronger, spicier cake, add up to 1 tablespoon of ground ginger.
This cake has a relatively mild ginger flavor. If you prefer a stronger, spicier cake, add up to 1 tablespoon of ground ginger. This Old-Fashioned Gingerbread Cake has been a staple on Christmas dessert tables for generations! Preheat oven to 350 degrees F. Spray an 8-inch square cake pan with cooking spray and line the bottom with parchment paper.
Gingerbread can refer to anything from a crunchy cut-out cookie to a soft, moist cake. The holiday treat is typically flavored with ginger, cloves, cinnamon or nutmeg, and is sweetened with honey, sugar or molasses.
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