The jury is still out, but I may have a new favorite gingerbread recipe. Chiffon Gingerbread, which I found over the weekend in the same church cookbook as Capetown Brownies, is a winner. It’s extremely soft, velvety, and similar to chiffon cake in texture.
When I saw the title of the recipe I was hoping it would be baked in a tube pan like a chiffon cake, but it’s not. Chiffon Gingerbread is baked in a 13×9 inch pan for a full batch, or an 8 inch pan for a half batch. It’s quite similar to my favorite gingerbread, but a little lighter and softer and heavier on the spices — especially cloves. It also has a topping, which I wouldn’t bother with again. There’s nothing wrong with it, I just didn’t care for the texture of the baked on topping with the super soft gingerbread. You should definitely try the topping and make your own decision.
Here’s a photo of the original recipe. If you don’t need such a large pan of gingerbread you can halve it and bake it in an 8 inch square pan. I haven’t tested a loaf pan version, but I’m pretty sure 1/3 of the recipe would fit perfectly into a 9×5 or an 8 1/2 by 4 1/2.
For the molasses, I tested with Publix brand. The brand of molasses may affect the overall flavor, so I will update when I test with Grandma’s or some other brand.
- 3 large eggs
- 1 cup sugar (200 grams)
- 1 cup molasses (360 grams)
- 1 cup vegetable oil (190 grams)
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1 teaspoon cloves
- 1/4 teaspoon salt
- 2 teaspoons baking soda
- 2 tablespoons boiling water (28 grams)
- 2 cups all-purpose flour (270 grams)
- 1 cup boiling water
- 1/3 cup brown sugar, I used light (70 grams)
- 1/2 teaspoon cinnamon
- 2 tablespoons butter (28 grams)
- 1 tablespoon all-purpose flour (8 grams)
- 1/2 cup ground nuts I tested with pecans. They were okay.
- Preheat oven to 350 degrees F. Grease a 13×9 inch cake pan.
- Place the eggs, sugar, molasses, oil, ginger, cinnamon, cloves and salt in a large mixing bowl. Beat with an electric mixer for about 2 minutes.
- Meanwhile, dissolve 2 teaspoons of baking soda in 2 tablespoons of boiling water. Add to the beaten mixture and beat again for 1 minute.
- Add 2 cups of flour and 1 cup of boiling water and beat lightly, then pour into the prepared pan. Bake for 35 to 40 minutes.
- While the cake bakes, mix together all topping ingredients (brown sugar, cinnamon, butter, flour and nuts). Five minutes before the cake is done, spread on the topping.