Old-Fashioned Gingerbread Cake With Apple Brandy Whipped Cream is the perfect fall treat. A moist, dark cake with a delightful, light whipped topping.
Old-Fashioned Gingerbread Cake
- 2 cups flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 tablespoon ground ginger
- 1 tsp ground cloves
- 2 tsp ground cinnamon
- 1 teaspoon white pepper
- 1 teaspoon ground nutmeg
- 1 cup buttermilk
- 1/2 cup canola oil
- 1 cup pure maple syrup
- 1/2 cup molasses
- 2 eggs
- 1 teaspoon vanilla extract
- 1 cup raisins
Preheat oven to 350°F.
Coat a baking pan with baking spray.
Place dry ingredients in a medium-large bowl and whisk together. In a separate bowl, combine the oil, maple syrup, molasses, soy milk,
In a mixing bowl, combine wet ingredients. Mix until ingredients are completely mixed.
Add dry ingredients to wet ingredients and mix on medium-low speed just until combined. Overmixing will cause a rubbery cake.
Hand stir in raisins with a spatula.
Place batter in a 10-inch baking pan or cast iron pan coated with non-stick baking spray.
Bake about 50-55 minutes or until cake is springy to the touch and a fork poked into the middle comes out clean.
Apple Brandy Whipped Cream
- 1 large Honeycrisp apple, fine diced
- 1/4 cup sugar
- 1 teaspoon fresh lemon juice
- 1 cup heavy whipping cream
- 2 tablespoons brandy
- 1/4 cup powdered sugar
Place diced apple, sugar, and lemon juice in a small bowl. Stir and set aside for about a half an hour.
After the sugar has drawn the juices out of the apples, place juices in a small saucepan and bring to a boil. Lower heat to a simmer and cook for 1-2 minutes until juices are reduced to half. Set aside.
Whip heavy cream until it reaches soft peaks. Add apple syrup, brandy, and powdered sugar. Whip until it reaches stiff peaks. Stir in remaining diced apples.