Gingersnap Cake

I put this together on a cold, winter morning and have been snacking on it -- after meals, for breakfast, between meals, before bed -- ever since. Highly, highly recommended. By the way, I did not have enough molasses in the house for this recipe and researched substitutes. Maple syrup would have been adequate. I wound up using barley malt, which I did have on hand.


Gingersnap Cake
Penzey's spice catalog

Cake:

2 1/4 c flour
3/4 c brown sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1 tsp ginger, ground
1/2 tsp nutmeg or mace
1/4 tsp cloves
3/4 c molasses
1/2 c canola oil
3/4 c cool water
2 eggs

Topping:
1/2 c butter
1 c brown sugar
1/3 c warm water

Preheat oven to 325. Grease and flour a 12-c fluted tube pan.

In a large bowl, whisk together the flour, brown sugar, powder, soda, salt and spices. Blend in the molasses, oil, water and eggs and beat well. Pour into pan. Bake for 50-60 minutes, until the cake doesn't jiggle when moved.



Remove from oven and make the topping immediately. Melt butter. Stir in brown sugar and water and whisk to make a smooth syrup. While the cake is still in the pan, deeply prick the cake with a skewer all around, about every 1" or so. Pour hot syrup over the cake. Rotate the pan from side to side to encourage even distribution.

Cool cake in pan for 15-20 minutes, then invert onto a serving plate.