How to Make Sourdough Gingebread Cake
Learn how to make this festive Sourdough Gingerbread Cake made with sourdough discard and cranberries!
Why You'll Love This Recipe
•Old-fashioned gingerbread recipe with a slight twist. •Lots of variations- can add fresh ginger, dates, orange zest, etc. •Moist and fluffy. •Stores well.
•All-purpose flour •Salt •Baking soda •Spices: ginger, cinnamon, cloves •Molasses •Hot water •Sourdough discard •Unsalted butter •Sugar •Egg •Vanilla extract •Fresh cranberries
1. Mix Dry Ingredients
Preheat the oven to 350ºF (177ºC) and butter a 9-inch square baking pan. Mix the flour, spices, baking soda, and salt in a large bowl.
2. Whisk Wet Ingredients
In a large measuring cup, mix the molasses, hot water, and sourdough discard (or active starter). Break up the starter as much as you can.
3. Make the Batter
Beat the butter and sugar together in a stand mixer. Add the egg and vanilla extract. Then, alternate adding the dry and wet ingredients. Fold in the cranberries.
Pour the sourdough gingerbread cake batter into the prepared cake pan. Sprinkle the top with demerara sugar if you'd like.
Bake for 45 minutes, or until a toothpick inserted into the middle comes out clean and the sides of the cake pull away from the sides of the pan.
The gingerbread cake is excellent served warm with whipped cream, vanilla ice cream, or frosting. It makes many servings for a holiday or Christmas get-together!
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