It’s true that this cake isn’t the loveliest Christmas cake in the world. But what she lacks in appearance, she makes up for in her rich, spicy flavor. We eat this often in the colder months, for breakfast usually, but for dessert as well. I love the way it fills my home with the most comforting aroma of ginger and molasses. It’s a cozy cake, for a cozy time of year.
The recipe is adapted to be gluten-free from my Fannie Farmer cookbook, given to me by my lovely Nana, as an Christmas gift many moons ago. She passed away last year after a long and wonderful life. I think of her often, but especially at Christmas. She made the holidays so special for everyone in our family, we were so excited for her and my papa to come and visit us.
You-hoo! She always called out, as she came through the door…I can still hear her voice in my head.
And I can still read the inscription she wrote in my book:
The happy cooker.
Happy cooker? Most definitely. Especially when I am cooking something as simple and satisfying as this gluten-free gingerbread cake. Yum.
- ½ cup butter, softened
- 1 cup sugar
- ½ cup molasses
- ½ cup sour cream
- 2 eggs
- 1½ cups gluten free all purpose flour blend
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon xanthan gum
- ½ teaspoon sea salt
- 2 teaspoons ground ginger
- ½ teaspoon cinnamon
- ¼ teaspoon ground cloves
- ¼ teaspoon ground allspice
- Preheat the oven to 350 degrees and spray a 9 inch square baking pan with gluten free cooking spray. Set aside.
- Cream the butter and add the sugar, molasses, sour cream and eggs. Beat until combined. Add the flour, baking powder, baking soda, xanthan gum, salt and spices. Beat until smooth.
- Pour into the pan and bake for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn out onto a rack to cool. Serve dusted with powdered sugar, or with whipped cream or warmed applesauce.