Happy Holidays from Sunny California! 🎄🎅
Nothing makes a household happier than a Gingerbread Cake with walnuts!
Well... maybe Santa Clause coming down the chimeney. In all seriousnes for a moment,
I find this is one of the most heartwarming desserts during the holidays.
Also, with the oven on for baking, your home will be nice and warm!
This is a gluten-free version, but you can make this recipe with regular flour and it will turn out just as good.
Also, nuts are optional, but they do add more texture to each bite.
Ingredients :
- ▢½ cup light brown sugar
- 3/4 cup molasses
- ½ cup unsalted butter ( alternate: 1/4 cup of butter and 1/4 cup applesauce)
- ¼ cup plain Greek yogurt
- ▢ 2 eggs at room temperature
- 1 teaspoon vanilla extract
- 2 ½ cups Gluten-free flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 2 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1 teaspoon heaping of pressed fresh ginger
- ¼ teaspoon nutmeg
- 1 cup boiling water
Mixing the walnuts in before the boiling water
Simple Instructions
1. Preheat oven to 350 degrees F
2. In a large mixing bowl, cream butter, and brown sugar until light and fluffy
3. Add molasses, yogurt, eggs & vanilla and beat on medium until well mixed.
4. In a separate bowl, whisk together all dry ingredients until blended.
5. Add dry ingredients, slowly, to wet ingredients until mixed. I use a sifter and snowflake the dry
ingredients into the wet ones. It takes longer but it works well to blend them.
6. Blend in boiling water.
7. Immediately pour into greased and floured cake pan, and bake for 45-55 minutes, or until a
toothpick comes out clean.
8. This recipe can also be made in small loaf pans and will bake faster at 20-30 minutes.
9. Use a sifter to sprinkle powdered sugar on the cake.
Enjoy with family and friends!
Happy Holidays!
~Tarabud
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