Name: Dark and Moist Baked Gingerbread Cake
Prep time: 25 min
Cook time: 1 h
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: American
Ingredients: ⅓ cup packed dark brown sugar; ⅔ cup unsulfured molasses; ½ cup hot water; ¼ cup fresh orange juice; ⅓ cup unsalted butter, softened and cubed; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 large egg; 1 ¾ cups all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves; ¼ teaspoon fresh ground black pepper; ⅛ teaspoon ground allspice; 2 tsp fresh orange zest; 1 tbsp powdered sugar

1

In a large microwave-safe bowl, mix together ⅓ cup brown sugar, ⅔ cup molasses, ½ cup hot water, ¼ cup orange juice, and ⅓ cup butter. Microwave about 30 seconds, until butter melts and can be mixed in. Let cool, and whisk in 1 tsp baking soda, ½ tsp salt, and 1 egg.

2

In a medium bowl, combine 1 ¾ cup flour, 2 tsp ginger, 1 tsp cinnamon, ½ tsp nutmeg, ¼ tsp cloves, ¼ tsp pepper, ⅛ tsp allspice and 2 tsp orange zest. Mix dry ingredients into wet. Add batter to a parchment lined Suvie pan. Insert the pan into the bottom zone of Suvie, input settings, and cook now.

3

Cook using Suvie settings: Bottom Zone: Bake at 350°F for 1 hour (for Suvie 3.0, Bake at 300°F for 1 hour), Top Zone: None

4

After cooking, remove pan from Suvie and let gingerbread cool completely in the pan. Remove gingerbread from pan and dust with 1 tbsp powdered sugar. Serve or wrap in plastic wrap to store.

Dark and Moist Baked Gingerbread Cake

Ingredients

17 Ingredients

Instructions

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