Gingerbread Cake
- Flour, 2c.
- Baking soda, 1 1/2 tsp
- Salt, 1/4 tsp
- Ground ginger, 1 tsp
- ground cinnamon, 1 tsp
- White pepper, 1/4 tsp
- Unsalted butter, 1/2 c
- Light brown sugar, 1/2 d.
- Light molasses, 1/2 c.
- Sour cream, 1/2 c.
- Eggs, 2
Preheat oven to 350. Butter and flour a9inch springform pan or cake pan w/ 2 inch sides.
In a bowl, stir together flour, baking soda, salt, ginger, cinnamon, and pepper. In another bowl, use an electric mixer on medium to beat together the butter, brown sugar and molasses until blended. Add sour cream and eggs, beat until smooth. Add dry ingredients to wet ingredients, mix on low speed until blended. Spread batter evenly int the prepared pan.
Bake until toothpick inserted into center comes out clean, 30-35 minutes. If using a springform pan, remove the pan sides and slide the cake onto a serving plate. If using a cake pan, run a thin bladed knife around the edge of the pan and invert the cake onto a serving plate. Let cool slightly, cut into wedges and serve.