Soft Gingerbread Cake
Maybe you have a memory of soft gingerbread warm from the oven. I have such a memory but not from my childhood. When I lived in Reedsport, Oregon in 1984-1985 a friend invited us to dinner. I do not remember what she served for dinner. But for dessert, she served warm gingerbread with applesauce. It must have been VERY good because I still remember it today. Gingerbread does remind me of homey things and long ago days. I usually think of gingerbread in the winter but here I am home on a rainy stormy day and thinking of gingerbread. It is made from simple ingredients and ready to eat quickly. Because of this memory and my usual make do attitude, I went searching for a soft gingerbread cake recipe using ingredients I have on hand. I found a simple recipe at Once Upon a Chef. I adapted it a little. I used granulated sugar because I only had granulated sugar. I found it works well. I also love to use my flour sifter to sift the dry ingredients. I chose to bake it in my small 13X9 cookie sheet pan so that it would be a bit thinner. I think you will like this recipe just as it is… My grandchildren happened along at the right time and shared in the sampling. We all agreed it tastes wonderful with a cold glass of milk.
You can find the recipe on the website below.
( Adapted from https://www.OnceUponaChef.com/recipes-Gingerbread-cake.html )
When I got ready to make a picture this is all that was left!
