Mini Loaf Ginger Cake

Prep time: 30 mins Cook time: 25 mins Total time: 55 mins

Ingredients

Cake

1 1/4 cup flour

1/2 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon salt

3 teaspoon baking powder

1/4 cup unsalted butter, room term-erasure

1/4 cup sugar

1/2 cup molasses

1 egg

1/2 cup hot water

Equipment

1 Large bowl

1 Medium bowl

Measuring cups and spoons

Spatula

Electric handheld whisk

How To

Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius.

Line a mini-loaf cake pan with paper liners (this batter will make 5 cakes)

In a medium bowl, mix the flour, baking powder, salt, ginger and cinnamon. Mix with a spatula and set aside.

In a large bowl, using the handheld electric whisk, beat the sugar and cinnamon until soft.

Add the molasses and egg and continue beating until well combined. The batter should be smooth.

Add the flour mixture and beat on low until just combined.

Add the hot water, and using the spatula fold it in.

Pour into the prepared mini loaf holes halfway up.

Bake for 20-25 mins or until a toothpick inserted into the center comes out clean.

Let them cool in the pan for 5 minutes, then remove onto a wire rack to cool.

I frosted them with various frostings - chocolate, cinnamon cream cheese, mascarpone and I sprinkled one with powdered sugar. Choose the frosting of your taste, or leave them without frosting. They’re best eaten warm.