Using a stand mixer fitted with a paddle attachment (or hand mixer), beat the brown sugar, granulater sugar, and butter in large bowl until smooth, about 2-3 minutes. Beat in molasses, then eggs 1 at a time, scraping down sides of bowl as needed. Add the sourdough starter and baking soda and blend on low speed until just combined.
In a small bowl, whisk together flour, cinnamon, ginger, cloves, and salt. Add to wet ingredients and mix on low speed until just combined. Beat in the cream, then the boiling water. Transfer the batter to the prepared pan.
Bake the cake until tester inserted into center comes out clean, aobut 40-50 minutes.
Cool the cake in pan for 15 minutes, then turn out onto a rack and cool completely.
Serve with whipped cream or vanilla ice cream. Enjoy!
Make sure to use the proper size pan (a 9- x 9-inch baking pan) or the batter will overflow. If you’re worried, put cake on a half-sheet baking pan, then place in oven. Can make 2 large loaves in a standard loaf pan, just bake the loaves for closer to an hour.To prevent the cake from sinking and strengthen the flour, add the baking soda to the wet ingredients and mix the batter well before adding the dry ingredients.
Old-Fashioned Sourdough Gingerbread
Amount Per Serving (1 piece)
* Percent daily values are based on a 2,000 cal per day diet.
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Old-Fashioned Sourdough Gingerbread https://www.scotchandscones.com/sourdough-gingerbread/ October 18, 2019