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Product Used In This Recipe

See All Bakeware

Cake Pan, Seasonal

Gingerbread House Bundt Pan

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Gingerbread Cake

40 Minutes

8 Servings

  • Ingredients
    • 2 3/ 4 cups cake flour
    • 1 cup sugar
    • 2 teaspoons ground ginger
    • 2/ 3 cup brown sugar
    • 1 teaspoon cinnamon
    • 1 cup butter, softened
    • 1/ 4 teaspoon ground cloves
    • 4 eggs
    • 1/ 4 teaspoon nutmeg
    • 1 teaspoon vanilla
    • 1 teaspoon salt
    • 1 1/ 4 cups milk
    • 2 teaspoons baking powder
  • Directions
    • Heat oven to 325 degrees F. Grease and lightly flour pan; set aside. In medium bowl, sift together flour, ginger, cinnamon, cloves, nutmeg, salt and baking powder; set aside. In large bowl, combine sugar, brown sugar and butter. Beat 3 minutes, until light and fluffy, scraping bowl often. Add eggs, one at a time, beating well after each addition. Blend in vanilla. Reduce mixer speed to low. Blend flour mixture into sugar mixture, alternately with milk. Spoon batter into prepared pan, spreading batter slightly up onto the sides of the pan. Place pan on baking sheet and bake at for 55-66 minutes, until toothpick inserted in center comes out clean. Cool upright in pan for 10 minutes. Remove from pan onto cooling rack and cool completely. Cake can be dusted with powdered sugar or decorated with frosting and candies.
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