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GINGERBREAD

Yield 2- 9 x 13 sheet cakes
Prep Time40 mins
Cook Time35 mins
Total Time1 hr 15 mins
Course: Cakes
Keyword: Gingerbread cake

Equipment

  • Stand mixer
  • digital scale

Ingredients

Ingredient

  • 494 g FLOUR ALL PURPOSE
  • 339 g SUGAR GRANULATED
  • 7 g SALT
  • 8 g BAKING POWDER
  • 9 g BAKING SODA
  • 3.5 g CINNAMON GROUND
  • 6 g GINGER GROUND
  • 150 g SHORTENING
  • 324 g MOLASSES
  • 3 EGGS WHOLE,
  • 296 g WATER WARM
  • 296 g ICE WATER
  • COOKING SPRAY NONSTICK

Instructions

Method

  • Sift together flour, sugar, salt, baking powder, baking soda, cinnamon, and ginger into mixer bowl.
  • Add shortening, molasses, and eggs to dry ingredients. Beat at low speed 1 minute until blended; continue beating at medium speed 2 minutes. Scrape down bowl.
  • Add water to mixture; mix at low speed only until batter is smooth.
  • Lightly spray each pan with non-stick cooking spray. Pour about batter into each sprayed and floured pan.
  • Using a convection oven, bake at 300 F. for 25 to 35 minutes or until done.
  • Serve warm if possible.