Chocolate Gingerbread Bundt Cake with Toffee Sauce

Servings: 12 serving(s)

Prep time: 20 minutes

Total time: 1 hours 20 minutes

Cooking time: 1 hours

Take me to the recipe

Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

If you’re in need of a dessert idea for a Holiday gathering chocolate gingerbread bundt cake is your answer. Beautifully spiced and with a firm crumb it’s the kind of cake that is easy to slice and travels well. Even better, it doesn’t need frosting. Just a sprinkling of icing sugar will dress it up enough and a generous drizzle of molasses toffee sauce will make it extra special.

Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

I brought this chocolate gingerbread bundt cake to a gathering with friends over the weekend. We hadn’t shared a meal with them in years and this felt like the perfect cake to celebrate reconnecting with old friends.  (One day soon I’ll share the recipe for soy-glazed salmon that they served as the main dish.)

If you didn’t already know, chocolate, spice and molasses are a lovely combination. This isn’t a chocolate cake, per se, but you can catch a hint of chocolate flavour in each bite.

The full tablespoon of ginger in this recipe is no typo and even with all of the spice this cake has a mild flavour.

This recipe is from a Sobeys recipe magazine (link at bottom of post).

Chocolate Gingerbread Bundt Cake Recipe

Ingredients

  • 3 cups flour, spooned in
  • 3 Tbsp. cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 Tbsp. ginger
  • 2 tsp cinnamon
  • 1/2 tsp salt
  • ½ tsp. nutmeg
  • 1/4 tsp cloves
  • 2/3 cup butter, room temperature
  • 1 1/2 cups sugar
  • 3 eggs
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 2 cups sour cream

Instructions:

  1. Preheat oven to 350°F. Grease a 9 or 10-in. bundt or tube pan and dust with flour.
  2. In a medium bowl, whisk together the flour, cocoa, baking powder, baking soda, ginger, cinnamon, salt, nutmeg and cloves.
  3. In another bowl, beat butter and sugar until light and fluffy. Beat in eggs one at a time. Beat in molasses and vanilla.
  4. Add the dry mixture to the creamed mixture in three additions, alternating with the sour cream (beginning and ending with the dry mixture).
  5. Scrape batter into prepared pan and smooth the top. Bake 50 minutes to an hour, until a tester comes out clean when inserted into centre of cake and when the cake starts to pull away from the sides of the pan.
  6. Cool cake in pan for 10-20 minutes, then invert onto a cooling rack. When ready to serve, sprinkle over icing sugar.

Serve with Molasses Toffee Sauce

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Chocolate gingerbread bundt cake is a beautifully spiced Holiday cake meant for sharing.

 

Find this recipe and more:

Gingerbread Bundt Cake

 

Healthier Carrot Cake Recipe for a Crowd

Servings: 15-20 serving(s)

Prep time: 20 minutes

Total time: 1 hours 10 minutes

Cooking time: 50 minutes

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Healthier Carrot Cake for a Crowd is a classic carrot cake recipe that’s lower in fat than the original with less in sugar. Made in a 9"x13" pan. Extra easy.

This healthier carrot cake is a classic carrot cake recipe that’s lower in fat than the original and reduced in sugar too.

Apparently National Carrot Cake Day is in February but I think of carrot cake as a spring dessert, the kind of no-fail recipe you make around Easter. Dressed up with luscious cream cheese frosting it feels a little festive, although it really is a humble cake that is simple to make.

 

  • Healthier carrot cake recipe
    This healthier carrot cake is a classic carrot cake recipe that’s lower in fat than the original and reduced in sugar too.

Healthier Carrot Cake is a moist cake, made with less oil than most carrot cakes so isn’t greasy. Plus it doesn’t have pineapple in it so the crumb never feels wet. And it has just the right amount of cream cheese icing.

It’s an old Crosby’s recipe that I adapted slightly — reducing the sugar a bit and baking it in a 9”x13” pan instead of as a layer cake. And I cut the frosting recipe in half, which gives just the right amount to spread a swirling layer over the top of the cake.

 

This is the perfect cake for an Easter crowd. It stays moist so you can make it a few days ahead and frost it on the day you plan to serve it. (You can make the frosting ahead too and leave it in the fridge until you’re ready.) Even better, a 9”x 13” cake is easy to serve and the cake can be cut into as many as 20 pieces.

 

If you want to go even lower in fat try our recipe for Carrot Cake Muffins with Cream Cheese Icing. Or, make our Carrot Cake Whoopie Pies.

Healthier Carrot Cake for a Crowd Recipe

Serves 15-20

Ingredients:

  • 2 cups flour (can use half whole wheat)
  • 2 tsp baking soda
  • 2 tsp cinnamon
  • ½ tsp. salt
  • ¾ cup vegetable oil
  • ¼ cup Crosby’s Fancy Molasses
  • 1 ¼ cups sugar
  • 4 large eggs
  • 1 tsp. vanilla
  • ½ cup chopped walnuts
  • 3 cups packed grated carrots (about 4 large carrots)

Icing

  • 4 oz. cream cheese, softened
  • ¼ cup butter, softened
  • 2- 2 ½ cups icing sugar
  • 1 tsp vanilla

Instructions:

  1. Preheat oven to 325°F.
  2. Line a 9”x13” pan with parchment paper
  3. In a medium bowl whisk the flour, baking soda, cinnamon and salt.
  4. In a large bowl whisk the oil with the molasses and sugar. Whisk in the eggs, one at a time, then vanilla.
  5. Stir dry ingredients into egg mixture.
  6. Fold in carrots and walnut and mix until combined.
  7. Scrape into prepared pan and spread evenly.
  8. Bake 50-55 minutes until a tester comes out clean or with just a few moist crumbs attached.
  9. Let cool completely before icing.

Icing:

  1. Beat together cream cheese and butter. Beat in the sugar until you reach desired stiffness. Mix in vanilla.
  2. Spread on cool cake.

 

Calorie count based on the cake being cut into 18 pieces. Nutritional count includes frosting.

Nutritional info: Per slice.

  • Calories: 341
  • Fat: 17.6 g
  • Saturated Fat: 4.2g
  • Cholesterol: 56.8 mg
  • Carbs: 42.8 g
  • Sugar: 30.8 g
  • Sodium: 240.4 mg
  • Fibre: 1.5 g
  • Protein: 4.3 g
  • Potassium: 184 mg
  • Calcium: 35.6 g

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One-Bowl Gingerbread Cake for a Crowd

Servings: 18-20 serving(s)

Prep time: 15 minutes

Total time: 60 minutes

Cooking time: 45 minutes

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one-bowl gingerbread cake for a crowd: Beautifully spiced and with a texture that is just dense enough

Gingerbread is best shared with friends. A one-bowl gingerbread recipe that makes a good sized cake is the easiest way to have more to go around.

There’s nothing better than a dessert recipe that can feed a crowd. Not every recipe doubles well and sometimes making two of something is more effort than you have time for. That’s where a big-batch cake comes in handy. One bowl. On pan. One less thing to prep for a gathering.

  • gingerbread for a crowd: Beautifully spiced and with a texture that is just dense enough
    Gingerbread is best shared with friends. A one-bowl gingerbread recipe that makes a good sized cake is the easiest way to have more to go around.

 

 

A family favourite recipe…

I was given this recipe last month for a fundraiser that I was helping out with. It’s a family favourite of a woman I volunteer with, and she passed it out to 10 of us to bake for dessert for the fundraiser.

We had to deliver it sliced which meant I was able to taste a little sliver.

One-Bowl Gingerbread Cake for a Crowd has everything you love about a classic gingerbread. Beautifully spiced and with a texture that is just dense enough, this is the cake you want to make for your Christmas (or any other festive) gathering. Make it ahead if you have time since it only gets better with age. Serve it warm with cinnamon whipped cream or our Quick Coffee Toffee Sauce or Toasted Pecan Caramel Sauce.

 

Hard to believe, but in all my years of making gingerbread this is the first classic GB recipe I have ever made that calls for a 9”x 13” pan. This recipe can serve up to 20.

One-Bowl Gingerbread Cake for a Crowd Recipe

Ingredients:

  • 2 ½ cups flour
  • 2 tsp. cinnamon
  • 2 tsp. ginger
  • 1 tsp. baking soda
  • ¼ tsp. salt
  • ½ cup butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1 cup Crosby’s Fancy Molasses
  • 1 cup boiling water

Instructions:

  1. Preheat oven to 350 F and grease a 9” x 13” pan or line it with parchment paper.
  2. In a large bowl beat butter with sugar. Beat in eggs then molasses. Beat in water.
  3. Sprinkle over the flour, spices, baking soda and salt and beat until smooth.
  4. Pour into prepared pan and bake until a tester comes out with just a few moist crumbs attached, about 45 minutes to an hour.

Serve with cinnamon whipped cream.

 

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Sweet Cornbread Cake Recipe with Summer Berries

Servings: 8 serving(s)

Prep time: 15 minutes

Total time: 70 minutes

Cooking time: 55 minutes

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Sweet cornbread cake recipe with summer berries is extra moist and delicious.

Make sweet cornbread cake your new summer dessert.

If you’re a fan of cornbread you know that it has a natural, wholesome sweetness. Slathered with butter and a little jam or eaten plain alongside soup it’s the only bread I know that can travel from breakfast to dinner to dessert.

Sweet cornbread cake recipe with summer berries is extra moist and delicious.

But a true dessert cornbread (in my books) needs to be a little sweeter than your standard recipe. That’s why I love this sweet cornbread cake recipe. It’s sweeter than my other cornbread recipes (has 10 Tbsp. of sugar) but still isn’t as sweet as a regular cake, which means the cornmeal taste isn’t lost. A little molasses  rounds out the flavour, and molasses is also drizzled on top for added stickiness.

Sweet cornbread cake recipe with summer berries is extra moist and delicious.

This cake needs no frosting. Simply serve it with sweetened fresh berries. Sweet cornbread cake suits all of your favourite summer fruit, from rhubarb compote to strawberries, raspberries, sliced peaches, blueberries…

Sweet Cornbread Cake Recipe

Ingredients:

  • ½ cup fine or medium cornmeal, spooned in
  • 1 ½ cups flour, spooned in
  • ½ cup + 2 Tbsp. sugar
  • 1 Tbsp. Baking powder
  • ½ tsp. salt
  • 2 eggs, room temperature
  • 3 Tbsp. Crosby’s Fancy Molasses, divided
  • 1/4 cup oil
  • ¼ cup melted butter
  • 1 ¼ cups milk or buttermilk

Instructions:

  1. Preheat oven to 350 F and line an 8” baking pan with parchment paper
  2. In a large bowl whisk the cornmeal, flour, sugar, baking powder and salt.
  3. In another bowl beat the eggs with 2 Tbsp. of the molasses. Whisk in the oil, butter and the milk. Gently whisk the wet mixture into the dry, stirring just until no lumps of flour remain.
  4. Pour into prepared pan.
  5. Bake about 45 minutes, until the edge of the cake is pulling away from the sides of the pan and a tester comes out with just a few moist crumbs attached.
  6. Let cool in pan for about 10 minutes then remove to a cooling rack.
  7. Drizzle with remaining Tbsp. of molasses before serving.

This cake is delicious served warm.

 

 

Rhubarb Upside-Down Cake

Servings: 4-6 serving(s)

Prep time: 20 minutes

Total time: 65 minutes

Cooking time: 45 minutes

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In this rhubarb upside down cake the rhubarb cooks almost into a compote and gets all the sweet that it needs from the molasses maple syrup mixture. The rhubarb is soft but still holds its shape so this cake is very pretty when you turn it out onto a plate.

How can something so humble feel like a treat?

I will never tire of rhubarb. One of the few remaining seasonal foods, old fashioned rhubarb still feels like a treat. After all, it only appears in late spring and unlike most summer fruit you’d be hard pressed to find any fresh rhubarb out of season. I load my freezer with it but still there is something special about the first stalks of rhubarb in the market in spring.

 

Somehow there is a hint of summer tucked into this tart vegetable, a little anticipation in every rhubarb compote, pie, batch of jam and cake.

  • Gâteau renversé à la rhubarbe
    Rhubarb Upside Down Cake can be served warm or cold but I like it best served warm, with vanilla ice cream or lemon sorbet.

In this rhubarb upside down cake the rhubarb cooks almost into a compote and gets all the sweet that it needs as it bakes in a molasses-maple syrup mixture. The rhubarb is soft but still holds its shape so this cake is very pretty when you turn it out onto a plate. And the simple white cake that forms the base sets the rhubarb off perfectly.

 

Rhubarb Upside Down Cake can be served warm or cold but I like it best served warm, with vanilla ice cream or lemon sorbet.

The recipe is slightly adapted from the cookbook, New Maritimes Seasonal Cooking: Delicious Recipes for Light & Healthy Meals, Year Round.

Rhubarb Upside Down Cake Recipe

Ingredients:

  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup pure maple syrup
  • 4 cups sliced (2.5 cm/1 inch) fresh rhubarb
  • ¼ cup butter
  • 1 cup sugar
  • 2 eggs (large)
  • 1 tsp vanilla
  • 1 ½ cups flour, spooned in
  • 2 tsp baking powder
  • ½ cup milk

Instructions:

  1. Preheat oven to 350 F and butter an 8” square cake pan.
  2. Whisk together molasses and maple syrup and pour into prepared pan.
  3. Spread rhubarb evenly over syrup to cover bottom of pan.
  4. In medium bowl, cream butter and sugar. Add eggs one at a time, beating after each addition.
  5. Add vanilla.
  6. In separate bowl, whisk flour and baking powder.
  7. Add half the flour to the creamed mixture; stir to combine.
  8. Mix in milk, then remaining flour. Stir to combine.
  9. Spoon cake batter over rhubarb and spread evenly.
  10. Bake at 350 F 40-45 minutes or until cake is golden brown on top and centre springs back when touched.
  11. Loosen the edges of cake from the sides of pan; invert onto wire rack and carefully remove pan.

Serve warm or cold.

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Whole Orange Molasses Cake

Servings: 10-12 serving(s)

Prep time: 20 minutes

Total time: 65 minutes

Cooking time: 45 minutes

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Whole Orange Molasses Cake is moist and so flavourful. Made with olive oil and two oranges.
If a muffin became a cake, this Whole Orange Molasses Cake would be it.

Olive oil cakes are a traditional sweet from the Mediterranean region. They’re moist and often flavoured with orange. They’re also usually sweetened with honey, but molasses and orange are such a perfect pairing that swapping out the honey was an easy option.

There is a freshness to orange cake that reminds me of spring. It’s all in the flavour, I suppose, but this cake also lends itself to light frostings and additional fruit, kind of like strawberry shortcake. In fact, this cake would be terrific with sliced strawberries and whipped cream. And the cake itself isn’t too sweet, which is why it reminds me a bit of a muffin.

  • Whole Orange Molasses Cake is moist and so flavourful. Made with olive oil and two oranges.
    This recipe makes two 8-inch cakes, perfect for layering with your favourite jam and whipped cream.

 

 

This recipe makes two 8-inch cakes, perfect for layering with your favourite jam and whipped cream. I enjoy Whole Orange Molasses Cake served Washington Pie-style, filled with my Uncle Walter’s black currant blueberry preserves and whipped coconut cream. If you want to make the cake even more orange-y, add the zest of one of the oranges to the batter.

Whole Orange Molasses Cake Recipe

Adapted from the lovely blog, Pinch of Yum

Ingredients:

  • 2 oranges, peeled
  • ¼ cup Crosby’s Fancy Molasses
  • 1 cup sugar
  • 3 eggs
  • 1 cup olive oil
  • 2½ cups flour
  • ½ tsp. baking powder
  • ¼ tsp. baking soda
  • ½ tsp. salt

Instructions:

  1. Preheat the oven to 325. Grease two 8” round cake pans (lining the bottoms with parchment is helpful).
  2. Place the oranges and molasses in a food processor and pulse to a pulpy juice.
  3. In a large bowl whisk the sugar, eggs, and olive oil until combined.
  4. In another bowl whisk the flour, baking powder, baking soda and salt.
  5. To combine all three mixtures: Stir in the flour mixture into the egg mixture, alternating with the orange juice mixture, beginning and ending with the flour. Stir just until combined.
  6. Scrape batter into prepared cake pans. Bake for 35-40 minutes or until the tops spring back and a tester comes out with just a few crumbs attached.
  7. Let cool slightly before removing from pan.

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Easy Hot Water Gingerbread with Lemon Curd

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 60 minutes

Cooking time: 45 minutes

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Easy hot water gingerbread is quick to mix up and makes a great snack cake. Or you can dress it up with lemon curd.

An old fashioned gingerbread for spring.

This easy hot water gingerbread is about the simplest cake recipe out there. It’s practically as fool proof as a cake mix. You toss into a bowl everything but the flour and water. Then mix. Next, add the water. Then mix. And finally, add the flour.

Its a method that’s exactly what your junior high home-ec teacher taught you not to do but it works and the result is a beautifully-textured gingerbread.

Easy hot water gingerbread is quick to mix up and makes a great snack cake. Or you can dress it up with lemon curd.

This kind of old fashioned gingerbread is comfort food for me. Something about the flavour of ginger, the moist texture of the cake and the smell of the cake baking makes me feel just a little bit warmer on a damp spring day.

This easy hot water gingerbread can be a true snacking cake – a bit like a muffin, only sweeter. If you want to dress it up, just sprinkle with a dusting of icing sugar.

Easy hot water gingerbread is quick to mix up and makes a great snack cake. Or you can dress it up with lemon curd.

Lemon sauce or lemon curd is an old fashioned accompaniment to gingerbread, something that my grandmother always served with this spiced cake. It helps gingerbread transition from winter to spring.  Below the gingerbread recipe you’ll find a link to my go-to recipe for lemon curd. It’s very easy (my daughter has been making it since she was 9) and is very tart.

Easy hot water gingerbread is quick to mix up and makes a great snack cake. Or you can dress it up with lemon curd.

This recipe for easy hot water gingerbread came from the Nova Scotia publication, Saltscapes magazine

Easy Hot Water Gingerbread Recipe

Ingredients:

  • 1 egg
  • 1/2 cup white sugar
  • 1/2 cup butter, room temperature
  • 1 cup Crosby’s Fancy Molasses
  • 1/2 tsp salt
  • 1 tsp baking soda
  • 1 tsp ginger
  • 1 cup hot water or hot tea
  • 2 1/2 cups flour

Optional:
Icing sugar for sprinkling
Whipped cream
Lemon curd

Instructions:

  1. Grease and flour a 9” high-sided cake pan (round or square) or line it with parchment paper.
  2. In a large bowl, combine egg, sugar, butter, molasses, salt, baking soda and ginger.
  3. When thoroughly blended, add hot water; stir, then add flour.
  4. Pour into prepared pan. Bake at 350°F for 45 minutes, or until a toothpick inserted in the centre comes out clean.
  5. When cool, sprinkle with icing sugar if you like. Serve with whipped cream and/or lemon curd.

 

Fanny Farmer Sour Cream Gingerbread

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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Sour cream gingerbread is so easy to make. It's a light textured cake that stays moist for days stored in a tin. Great as a snack cake or for entertaining.

You never have to worry about gingerbread going stale.

Leftover cake on the counter isn’t always a blessing. Sometimes you just don’t feel like eating it three days in a row. Unfrosted cakes can always be frozen but gingerbread offers a better solution — You can store it on the counter in a tin and a few days later it tastes even better. Gingerbread gets more and more sticky (which is part of its charm) and the flavour intensifies.

Sour cream gingerbread is so easy to make. It's a light textured cake that stays moist for days stored in a tin. Great as a snack cake or for entertaining.

Gingerbread stores better than any other cake I have ever baked. It actually gets more moist as each day passes and the flavours develop beautifully. We nibbled away at this cake for a week. We served it with Pumpkin Molasses Caramel Sauce when we had guests over and then slathered leftovers with butter to nibble with tea.

This recipe makes a reasonably-sized 8″x8″ cake. You could also bake it in an 8″ round pan if you prefer to serve pretty wedges of cake.

Feel free to play with the spices. Go with the teaspoon of ginger or use a gingerbread spice blend like French Gingerbread Spices from Spicetrekkers. (This is a beautiful blend of ginger, cinnamon, mace, allspice & anise.)

French gingerbread spices

I love old cookbooks that actually have sections devoted to gingerbread. This recipe comes from the Fanny Farmer Cookbook (originally published in 1896 as The Boston Cooking School Cookbook). It’s a classic East Coast cookbook full of gingerbread recipes and other treats that never go out of fashion. The cookbook is also full of molasses. My copy is from the 1950s, a wedding gift to my mom and dad.

Fanny Farmer Sour Cream Gingerbread Recipe

Ingredients:

  • 2 eggs
  • ½ cup sour cream or Greek yogurt
  • ½ cup Crosby’s Fancy Molasses
  • ½ cup brown sugar
  • 1 ½ cups flour (can use half whole wheat)
  • 1 tsp. baking soda
  • 1 tsp. ginger (or a blend of your favourite gingerbread spices)
  • ½ cup melted butter

Instructions:

  1. Preheat oven to 350 F.
  2. Grease and flour an 8”x8” baking pan or line it with parchment paper.
  3. Beat eggs well. Add sour cream, molasses and sugar.
  4. Whisk flour with baking soda and ginger and stir into the egg mixture. Add butter and beat well.
  5. Pour into prepared pan and bake for 30 minutes or until the top springs back when lightly pressed and the edges start to pull away from the sides of the pan.

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Orange Spice Gingerbread Cake

Servings: 8 serving(s)

Prep time: 15 minutes

Total time: 60 minutes

Cooking time: 45 minutes

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Orange spice gingerbread sm

A sticky gingerbread served warm – is there any dessert more comforting?

Hot apple crisp comes close but there is something about the texture and spicing of a gingerbread that wraps your up in a blanket.

I have been thinking a lot about an orange spiced gingerbread after reading a novel that featured just such a recipe (Delicious! by Ruth Reichl). The whole time I was reading the novel (not a great novel, mind you, but all of the food references are wonderful) I was dreaming about eating a piece of the cake and I was delighted to discover the recipe printed at the end of the book.

Only the recipe didn’t call for molasses, just white sugar, the zest of two oranges and an abundance of ginger, of course.

I can’t imagine a gingerbread without molasses. For me, the bright, tangy flavour of molasses is part of a gingerbread’s character.

Orange spice gingerbread cake

Orange zest is a lovely addition to gingerbread. It takes the flavour in a whole new direction and works perfectly with molasses and the spices. You decide just how much orange zest you want to add (a little or a lot). The cardamom can be omitted if you don’t have it on hand.

This recipe is an adaptation of a gingerbread recipe found in the wonderful cookbook, Out of Old Nova Scotia Kitchens (recently reprinted). The spicing is borrowed, in part, from the gingerbread recipe in the book Delicious! by Ruth Reichl.

Orange Spice Gingerbread Cake Recipe

Ingredients

  • 1/2 cup of white sugar
  • 1/2 cup of butter, softened
  • 1 egg
  • 1 cup of Crosby’s Fancy Molasses
  • Zest of 1-2 oranges
  • 2 1/2 cups of flour (spooned in)
  • 1 1/2 tsp. baking soda
  • 1 tsp baking powder
  • ½ tsp. salt
  • 1 tsp cinnamon
  • 1 1/2 tsp ginger
  • ¼ tsp. cloves
  • ¼ tsp. cardamom
  • 1 cup of hot water

Instructions

  1. Preheat oven to 350 F and line a 9”x9” pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking soda, baking powder, salt and spices.
  3. In a large bowl cream butter and sugar then beat in egg and molasses. Stir in orange zest.
  4. Gradually stir the dry ingredients into the creamed mixture. Stir in the hot water.
  5. Pour into a prepared pan.
  6. Bake at 350 until a tester comes out clean, 40-45 minutes.

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.

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Low Cal, Low Carb, Intensely Chocolate Cake

Servings: 12 serving(s)

Prep time: 15 minutes

Total time: 1 hours

Cooking time: 45 minutes

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deliciously moist, low calorie, diabetic friendly chocolate cakeDon’t be deceived, everyone will love this low carb, low cal chocolate cake.

Here’s how I came to discover the recipe…We were planning a baby shower for my colleague who had gestational diabetes. She’d been drooling her way through baby showers full of treats that she couldn’t eat, which I thought was a little sad. So, for our party here at work I went in search of diabetic-friendly treats to help her feel extra special at her happy send off.

deliciously moist, low calorie, diabetic friendly chocolate cake

A note about the “diabetic-friendly” rating:

The recipe is an adaptation of a chocolate cake recipe in the Eating Well Diabetes Cookbook.

Although this recipe fits within diabetic guidelines according to Eating Well, I have heard from a few Type 1 diabetics that the sugar and carbohydrate amounts are still too high. If you’re a diabetic (Type 1 or 2) you can refer to the nutritional analysis below to decide if this cake will suit your diet.

For non-diabetics, this cake is an excellent substitution for any standard chocolate cake recipe. If your goal is to eat more healthfully, the website Health Ambition is full of simple tips to get you off to a good start.

This is an extra chocolaty cake that ‘s also low-calorie, low fat, low sugar and low in carbohydrates. As well, it has a good amount of fibre and protein.

Serve it with fresh berries and a little lightly sweetened Greek yogurt.

Low cal, Low carb Chocolate Cake Recipe

Makes: 12 servings

Ingredients

  • 3/4 cup plus 2 tablespoons whole-wheat pastry flour
  • 1 Tbsp. almond meal or flax meal
  • 1/2 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup milk with 1 tsp. of vinegar
  • 1/3 cup brown sugar
  • 1 large egg, lightly beaten
  • 2 tablespoons canola, olive or grapeseed oil
  • 1 teaspoon vanilla extract
  • 1 ½ Tbsp. Crosby’s Fancy Molasses
  • 1/2 cup hot strong black coffee
  • Icing sugar, for dusting

Instructions:

  1. Preheat oven to 350°F. Line the bottom of an 8-inch spring form pan with parchment paper and generously grease the sides. (Or use a standard round cake pan, greased and floured.)
  2. Whisk flour, almond meal, granulated sugar, cocoa, baking powder, baking soda and salt in a large bowl.
  3. Add milk, brown sugar, egg, oil, vanilla and molasses. Beat well. Add hot coffee and beat to blend. (The batter will be quite thin.)
  4. Pour the batter into the prepared pan.
  5. Bake the cake until the top feels set when lightly taped, 40 to 45 minutes.
  6. Cool in the pan on a wire rack for 10 minutes; remove from the pan, peel off the parchment paper and let cool completely. Dust the top with icing sugar before slicing.

Nutritional info per serving:

  • Calories: 142
  • Fat: 4 g
  • Saturated Fat: .6 g
  • Cholesterol: 17 mg
  • Sodium: 193 mg
  • Carbs: 25 g
  • Sugar: 16 g
  • Protein: 3 g
  • Fibre: 2 g
  • Potassium 145 mg

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Chocolate Beet Cake Recipe is Refined Sugar-Free

Servings: 8 serving(s)

Prep time: 20 minutes

Total time: 55 minutes

Cooking time: 35 minutes

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Make a healthy version of a chocolate cake: Chocolate beet cake is moist, chocolaty and refined-sugar-free.

Chocolate beet cake is refined sugar free

Baking with natural sweeteners

Plain old sugar has its place in baking. It’s easy to cook with and does the job of sweetening whatever it is you’re making but I think we should expect more from our sweeteners. Yes, we need them to sweeten, but more natural sweeteners, like molasses, honey and maple syrup can do double duty in a recipe by adding flavour too.

In this recipe you’ll see how molasses, honey and maple syrup can work together to create a moist and flavourful cake. In fact, this Chocolate Beet Cake is so chocolaty and moist that you can adapt it to all sorts of wonderful uses. Double the recipe and make a layer cake. Make it as cupcakes, or leave it just as is — the perfect snacking cake.

chocolate beet cake is refined sugar free

It’s easy to substitute molasses for honey or maple syrup:

Real maple syrup is pricy and honey isn’t exactly cheap. Feel free to substitute additional molasses for either the maple syrup or honey called for in this recipe.

This recipe is adapted from the new cookbook, Brown Eggs and Jam Jars by food blogger Aimee Wimbush-Bourque. I have already made a few things from the book and have many more tagged to try. All have been a hit with my family so this cookbook is quickly becoming one of those dog-eared family favourites. (I’ll share more in next week or so).

Aimee cooks a lot with natural sweeteners so in this book there is no shortage of recipes for molasses.

 

Chocolate Beet Cake Recipe

Slightly adapted from Brown Eggs and Jam Jars

  • 2 small beets, roasted and pureed (about 1/2 cup puree)
  • ½ cup flour
  • 1/2 whole wheat or spelt flour
  • ¼ cup cocoa powder
  • 1 tsp. baking soda
  • 1/4 tsp. salt
  • 1 egg
  • 1/2 cup butter, melted (or grapeseed oil)
  • 1/3 cup Crosby’s Fancy Molasses
  • 1/4 cup honey
  • 1/4 cup maple syrup or agave syrup
  • 3 Tbsp. strong coffee, chai tea or black tea (cooled)
  • 2 Tbsp. milk

Instructions:

  1. Preheat oven to 350 F and line an 8”x8” pan with parchment paper or grease it well.
  2. Combine flours, cocoa, baking soda and salt.
  3. In another bowl whisk the egg with the melted butter then whisk in the molasses, honey and maple syrup. Add coffee and beet puree and beat well.
  4. Gently stir the dry ingredients into the wet ingredients then stir in the buttermilk.
  5. Spread batter in pan and bake for 25-35 minutes.

chocolate beet cake

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Buttermilk Gingerbread with Warm Lemon Sauce

Servings: 6 serving(s)

Prep time: 15 minutes

Total time: 1 hours 15 minutes

Cooking time: 1 hours

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Buttermilk gingerbread is a moist and spicy classic. Serve with a warm sauce or whipped cream. No frosting required.

buttermilk gingerbread with warm lemon sauce

Did you grow up with the old-fashioned combination of lemon and gingerbread?

If there is any recipe that reminds me of my grandmother it’s gingerbread with warm lemon sauce. Gingerbread with lemon sauce sticks in my mind because, as a child, gingerbread with butterscotch sauce was my favourite. But tastes change and by the time I was baking my own gingerbread it was lemon sauce that I preferred.

Lemon and gingerbread might sound like a wacky combination if you weren’t raised with it, but they really are delicious together. The combo is an East Coast classic.

buttermilk gingerbread with warm lemon sauce

I have made this buttermilk gingerbread recipe a few times now, changing up the spices as I go. The last time I made it I used French Gingerbread Spices from Spicetrekkers. (It’s available at Liquid Gold locations in Atlantic Canada and from The Spiceman at the Historic Halifax Market, among other places.)

That’s the beauty of gingerbread — you can make it your own with family favourite blends of spices.

Spicetrekkers french gingerbread spices

The Lemon Sauce is meant to be on the thin side rather than thick like a custard or curd. If you prefer yours a little thicker use the larger amount of cornstarch. The lemon sauce recipe is adapted from Out of Old Nova Scotia Kitchens by Marie Nightingale originally published in 1970 and then reissued a few years ago. I doubled the lemon zest and tripled the lemon juice originally called for in the recipe.

gingerbread with lemon sauce 4 sm

Buttermilk Gingerbread Recipe

Only slightly adapted from Chow

Ingredients:

  • 1 cup all-purpose flour
  • ½ cup whole wheat pastry flour
  • 1/2 tsp. baking soda
  • ¼ tsp. salt
  • 11/2 tsp. ginger*
  • 1 tsp. cinnamon*
  • 1/4 tsp. nutmeg*
  • 1/4 tsp. cloves*
  • 1/2 cup buttermilk**
  • 2 tsp. vanilla
  • ½ cup butter, room temperature
  • 1 cup packed dark brown sugar
  • 1/2 cup Crosby’s Fancy Molasses
  • 2 eggs

*Can substitute 3 tsp. of your favourite spice blend

** Can substitute buttermilk with an equal amount of unsweetened yogurt. Or, make your own by mixing 1/2 cup of milk  (minus half a Tbsp) with 1/2 Tbsp. of either vinegar or lemon juice. Let the milk sit for a few minutes, until thickened.

Directions:

  1. Heat oven to 350°F. Line a 9-inch-by-5-inch loaf pan with parchment paper or grease and flour it.
  2. In a medium bowl whisk flours, baking soda, salt and spices.
  3. In another bowl whisk the buttermilk and vanilla.
  4. In a large bowl beat the butter and brown sugar. Beat in molasses then eggs, one at a time.
  5. Add flour mixture in three additions, alternating with the buttermilk mixture (beginning and ending with the flour mixture.)
  6. Scrape batter into prepared pan, smooth the top and bake for 50-60 min, until a tester inserted in the middle comes out clean.
  7. Cool in pan for 10 minutes then invert onto a rack.
  8. Cut into 1 1/2” slices and serve with warm lemon sauce.

Warm Lemon Sauce

  • ¾ cup sugar
  • 1 ½-2 Tbsp. cornstarch
  • ¼ tsp. salt
  • 1 ¾ cups water
  • Zest of a lemon
  • 3 Tbsp. lemon juice
  • 1 Tbsp. butter
  1. In a saucepan over medium heat whisk the cornstarch and salt in to the sugar. Whisk in the water.
  2. Bring to the boil and let simmer for 15 to 20 minutes until it begins to thicken.
  3. Stir in lemon juice, lemon rind and butter and pour over warmed slices of gingerbread.

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Chocolate Swirl Gingerbread Solves Everything

Servings: 4-6 serving(s)

Prep time: 15 minutes

Total time: 50 minutes

Cooking time: 35 minutes

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chocolate swirl gingerbread

Chocolate Swirl Gingerbread looks fiddly but is oh so easy.

The first cake I learned to bake was a Jell-O cake. It was a plain white sponge cake that you poked all over with a skewer and poured the hot Jell-O mixture over top so it seeped into all of the little holes. It kept the cake moist but left garish jabs of red in each slice of cake.

That is about as fiddly as I ever got with cake, except for my mom’s annual birthday cake.

chocolate swirl gingerbread

I’m also not one for frosting, which is pure laziness on my part. I happen to believe that a really good cake should be able to stand on its own and cakes that I frost look like they have been frosted by a four year old. A sprinkling of icing sugar instead saves the effort and the feeling that I need to apologize.

Chocolate Swirl Gingerbread solves everything.

You simply drizzle melted chocolate over top of the cake batter in a deliberate sort of way and then pull a butter knife through it to make a design. Not too fiddly, very pretty when baked and no frosting required.

chocolate swirl gingerbread

Chocolate Swirl Gingerbread Recipe

Slightly adapted from Martha Stewart

  • 1 1/2 cups flour (spooned in)
  • 1/2 cup packed brown sugar
  • 1 1/2 teaspoons ground ginger
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper (optional)
  • 1/8 teaspoon ground cloves
  • 1/2 cup butter
  • 1/2 cup water
  • 1/2 cup Crosby’s Fancy Molasses
  • 1 egg, lightly beaten
  • 2 ounces bittersweet chocolate, melted
  1. Preheat oven to 350 F. Butter an 8-inch square pan or line it with parchment paper.
  2. In a large bowl combine flour, brown sugar, ginger, baking powder, salt, pepper, and cloves.
  3. Combine the butter and water in a pan and warm over medium heat until the butter melts.
  4. Pour butter mixture into dry ingredients and stir until almost combined.
  5. Stir in molasses and egg. Stir until combined.
  6. Pour half the batter into the prepared pan.
  7. Using a spoon, drizzle half the chocolate over the batter. Pour remaining batter on top, and drizzle the remaining chocolate over in a zigzag pattern (or in strips about 1 ½” apart.)
  8. Draw a butter knife through the batter (perpendicular to the chocolate lines) to make a design.
  9. Bake 30-35 minutes until the top springs back when lightly touched.

This cake is a little crumbly but oh so delicious.

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Blueberry Peach Cobbler tastes just like summer

Servings: 4-6 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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blueberry peach cobbler

I love August. I love how the simple act of flipping the calendar somehow makes the air feel different. I love the abundance in the markets, I love the baskets of Ontario peaches and how everywhere you turn there are gorgeous pints of plump New Brunswick blueberries.

I know the summer clock is ticking once August arrives but all the same, I can’t resist all that August offers.

blueberry peach cobbler

This is an easy dessert that lets me indulge in two of my favourite summer fruits – peaches and blueberries. The two combine beautifully in this delicious cobbler, or pudding cake as some might call it. Eaten right out of the oven drizzled with fresh cream, every bite tastes like a warm August afternoon.

The recipe can be adapted for any fruit or fruit combination and of course you can serve it with ice cream too.

Blueberry Peach Cobbler Recipe

Ingredients:

  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Crosby’s Fancy Molasses
  • 3 cups blueberries
  • 1 cup chopped peaches (about 2 peaches, skinned and chopped)
  • Juice and zest of half a lemon
  • 1 cup flour
  • 1 ¾ tsp. baking powder
  • ½ tsp. ginger
  • ½ cup sugar
  • ½ tsp. salt
  • 1 egg
  • ½ cup milk
  • ½ cup butter, melted
  • 1 tsp. vanilla

Directions:

  1. Butter an 8”x 8” glass or ceramic dish and preheat oven to 400 F

For the fruit:

  1. In a small saucepan whisk the cornstarch into the water then stir in the blueberries, peaches, molasses and lemon juice. Bring to a gentle simmer and cook 3-5 minutes until slightly thickened.
  2. Remove fruit from heat, stir in the lemon zest then scoop out ½ cup of mixture and set aside. Pour remaining fruit into the prepared baking dish.

For the cake topping:

  1. In a large bowl whisk flour, baking powder, sugar, ginger and salt. In a small bowl whisk together egg, milk, butter and vanilla. Add wet to dry and mix just until incorporated.
  2. Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter.
  3. Bake 25-30 minutes until golden and bubbling.

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Whole Wheat Applesauce Snack Cake

Servings: 24 serving(s)

Prep time: 15 minutes

Total time: 45 minutes

Cooking time: 30 minutes

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whole wheat applesauce snack cake

This is the time of year when I would love to be a kid again.

I can still remember the feeling of utter freedom on these final days of school before summer vacation began and the expanse of sunny summer that lay before us as we dillydallied on our walk home on the final day of school – backpacks over stuffed with note books, artwork and extra sneakers.

We’d have a picnic lunch on the deck and then head off to the beach to kick off summer.

It was glorious.

whole wheat applesauce snack cake

With more time spent at home, summer is a good time to have snack cake on hand. It’s a wholesome alternative to muffins and cookies and is quick to mix up.

This recipe came from Wayne, a reader:

“[It’s] My most favorite Snacking Cake. I got this from a Church Favorite Recipe Cook Book; it may have be one of you recipes from the past. I enjoy it very much. I sometimes puree the raisins with 1/2 cup of the all-purpose flour whisking it in with the whole wheat flour, same flavor without the whole raisins texture.”

I have adapted it just slightly, adding vanilla and a bit of salt. The sugar can be reduce to 2/3 cup if you prefer your cake a little less sweet. It’s a lovely, simple cake that is just right for snacking.

whole wheat applesauce snack cake

Wayne’s Whole Wheat Applesauce Snack Cake Recipe

Ingredients:

  • 1 cup brown sugar
  • ½ cup butter, softened
  • 2 large eggs
  • 1 ¼ cups applesauce
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 tsp. vanilla
  • 1 ½ cups flour (spooned in)
  • 1 cup whole wheat or spelt flour (spooned in)
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1/4 tsp. allspice
  • ¼ tsp. salt
  • ½ cup raisins or chocolate chips (optional)

Directions:

  1. Preheat oven to 350°F.
  2. Butter a 9” x 13” baking pan or line it with parchment paper
  3. In a medium bowl whisk together the dry ingredients.
  4. In a large bowl beat the butter with the sugar until creamy. Beat in eggs, one at a time, then applesauce. Add molasses and vanilla and mix until well combined.
  5. Gradually add the dry ingredients and beat until well combined. Stir in raisins, if using.
  6. Spread in prepared pan and bake for 25-30 minutes until done.
  7. Cool in pan for 10 minutes then upend on a wire rack
  8. Dust with powdered sugar before serving if desired.

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Strawberry Rhubarb Pudding Cake

Servings: 4-6 serving(s)

Prep time: 20 minutes

Total time: 50 minutes

Cooking time: 30 minutes

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strawberry rhubarb pudding cake
“Pudding Cake.” Don’t you just love the sound of it?

Where I grew up we’d call this a cobbler but the sound of the words “Pudding Cake” can just about make my mouth water. Warm desserts are irresistible especially now that it’s spring and fresh local fruit is beginning to appear.

strawberry rhubarb pudding cake

The “pudding” is a deliciously tart fruit compote of strawberries and rhubarb topped with a ginger scented sponge cake. Where the “pudding” meets the cake is a delightfully moist mixture of cake and compote, but the cake on top keeps its crumb structure so each mouthful offers a great variety of textures.

strawberry rhubarb pudding cake

You could use this recipe through until Thanksgiving, just substituting in-season fruit as you go.

As with my Ginger Cardamom Rhubarb Crisp recipe, I prefer to serve this dessert with a drizzle of fresh cream, but whipped cream or ice cream would be good too.

Strawberry Rhubarb Pudding Cake Recipe

Adapted from Epicurious.com

Ingredients:

  • ¼ cup water
  • 1 ½ tsp. cornstarch
  • 1/3 cup Crosby’s Fancy Molasses
  • 1 Tbsp. sugar
  • 2 cups chopped rhubarb*
  • 1 cup sliced strawberries
  • 1 cup flour
  • 1 ¾ tsp. baking powder
  • ½ cup sugar
  • 1/2 tsp. ginger
  • ½ tsp. salt
  • 1 egg
  • ½ cup milk
  • ½ cup butter, melted
  • 1 tsp. vanilla

* Can substitute other fruit (raspberries, cherries, peaches, blueberries…)

Instructions:

Butter an 8”x8” glass or ceramic dish and preheat oven to 400 F

For the fruit:

  1. In a small saucepan whisk the cornstarch into the water then stir in the molasses, sugar and add the rhubarb. Bring to a gentle simmer, add the strawberries and cook 3-5 minutes, until it starts to thicken.
  2. Remove from heat, taste to see if it’s sweetened to your liking, scoop out ½ cup of mixture and set aside.
  3. Pour remaining fruit into the prepared baking dish.

For the cake part:

  1. In a large bowl whisk flour, baking powder, sugar, ginger and salt.
  2. In a small bowl whisk together egg, milk, butter and vanilla.
  3. Add wet to dry and mix just until incorporated.
  4. Pour batter over fruit in baking dish then pour extra ½ cup of fruit mixture over the batter. 
  5. Bake 25-30 minutes

Eat hot or warm drizzled with cream.

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strawberry rhubarb pudding cake

Espresso Gingerbread Cake Recipe is Festive and Comforting

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 1 hours

Cooking time: 45 minutes

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If you’re in the mood to celebrate, this easy Espresso Gingerbread cake is for you. Moist, with just a hint of coffee flavour, it’s festive and comforting all at once.

Espresso molasses cake

The art of celebrating for no reason at all.

I’m of the mind that we don’t celebrate often enough. As a society we’re good with the Hallmark events: birthdays, weddings, graduations, special holidays and the like.

But I think we’re in a bit of a celebration rut, feeling like we need a significant reason or excuse to celebrate, to host a party, to holler “Yippee!”

My friend Laura, on the other hand, has perfected the art of pulling celebrations out of thin air. And once you create a reason to celebrate everyone climbs on board. It’s infectious.

 

Espresso molasses cake is moist, delicious and festive, just right for any celebration.

It’s a good lesson for all of us.

This weekend I’m going to put all of the winter stuff in the basement and then celebrate the reclaiming of our back entryway.

If you’re in the mood to celebrate, this is the cake for you. Moist, with just a hint of coffee flavour, it’s festive and comforting all at once. Make it in a bundt pan if you’d like to dress it up a bit. this cake can also be baked in a 9″ x 13″ pan.

Espresso Gingerbread Cake recipe

Adapted from Bon Appetit magazine

Serves 8-10

Ingredients:

  • 3 ¼ cups flour
  • 5 tsp ground ginger
  • 2 ½ tsp baking soda
  • 1 ½ tsp cinnamon
  • ¼ tsp salt
  • 1 cup Crosby’s Fancy Molasses
  • 1 cup sugar
  • ¼ cup yogurt (Greek yogurt is great) or sour cream
  • 2 large eggs
  • 2 tsp vanilla
  • 1 cup hot, strong coffee or espresso
  • 1 cup canola or grape seed oil

Instructions:

  1. Grease and flour a 12-cup bundt or tube pan (or line a 9″ x 13″ pan with parchment paper)
  2. In a medium bowl stir together  the flour, ginger, cinnamon, baking soda and salt.
  3. In a large bowl whisk molasses, sugar, yogurt, eggs and vanilla.
  4. Whisk in the hot coffee and the oil.
  5. Add dry ingredients to wet and whisk until well combined.
  6. Pour into prepared pan and bake at 350F for 45 minutes or until a tester comes out clean and the cake starts to pull away from the edges of the pan.
  7. Cool in pan 20 minutes then invert onto a plate (carefully).
  8. Dust with icing sugar and serve with cinnamon scented whipped cream.

If you love a good molasses cake with coffee and may be a bit of chocolate try this spicy ginger cake with molasses and coffee.

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Rich dark molasses cake with coffee and chocolate. Moist and delicious.

How to Make an Easter Bunny Cake

Servings: 10-12 serving(s)

Prep time: 30 minutes

Total time: 30 minutes

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How to make an Easter Bunny Cake

Create a fun family tradition with your kids:

Family traditions are a big part of what makes holidays special and memorable. This Easter Bunny Cake is a good example, in my family anyway. When I was growing up my mom always made this cake for us on Easter Saturday and now I make it with my kids every year.

The idea came from a pattern my mom clipped out of a magazine back in the early 70’s. The pattern is simple and clever: one round cake serves as the bunny face and two simple slices in a second cake create the ears and a bow tie. You then frost, cover the imperfections with coconut (that’s what I do), and decorate with goodies.

How to make an Easter Bunny Cake

Easter Bunny Cake

  1. Mom used to frost the cake with boiled icing which looks lovely and bunny-like. I use a simple white frosting instead. You’ll need a good 4 cups of icing to frost the entire cake.
  2. Choose 8″ round cake pans (or 6″ if you have them) for a more manageable cake. I have learned through experience that 9″ cake pans make a cake that is hard to manoeuvre.
  3. Let your kids take the lead when it comes to decorating. After all, the cake is really for them.
  4. You’ll use extra icing on the ears and bow tie. Since slicing to create the shapes exposes the crumb of the cake, the first coat of icing will be very messy.

Make your bunny cake with this molasses devil’s food cake

Or try this decadent (but healthy) Chocolate Beet Cake recipe.

 Easy creamy icing

  • 1/4 cup soft butter
  • 3 Tbsp milk
  • 1 tsp vanilla
  • 3-4 cups of icing sugar

Cream the butter with the milk and vanilla. Add the icing sugar one cup at a time until you get a spreadable consistency.

**You’ll need to double the recipe to fully frost a layer cake.

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