Gingerbread Cake

I love how versatile this sheet cake recipe has turned out. For the last few days I’ve been thinking I out what a “Christmas” flavored cake would be like and finally decided to try a gingerbread flavored cake. The flavor turned out lovely - gingerbready without being overpowering. The texture was soft and airy, like the rest of these “Texas Sheet Cakes.” We topped it with powdered sugar and stabilized whipped cream, and it was really hard to stop with just one piece! 

Gingerbread Texas Sheet Cake

2 c. EGF all-purpose flour

2 c. Brown sugar

1 tsp. xanthan gum

1 tsp. baking soda

1 1/2 tsp cinnamon

1 1/2 tsp ginger

1/4 tsp cloves

1/2 tsp. salt

1 c. butter (2 sticks)

1/4 c molasses

3/4 c. water

1/2 c. buttermilk (I use 1/2 c. whole milk plus about 1.5 tsp. lemon juice)

3 eggs

1 tsp. vanilla

In a large bowl, combine flour mix, sugar, xanthan gum, baking soda, spices, and salt. In a medium pan, combine butter, molasses, and water. Bring to a boil over medium high heat, stirring occasionally. Pour butter mixture into flour mixture and mix well until smooth. Add buttermilk, eggs, and vanilla and mix thoroughly. The batter will be quite thin.

Pour batter into a greased (or well-sprayed-with-Pam) 13x18 sheet cake pan. Bake at 400 degrees for 20-25 minutes. (The edges of the cake will pull away from the pan when the cake is done.) Remove from the oven and cool thoroughly. Dust with powdered sugar. Serve with stabilized whipped cream.