Molasses Gingerbread Cake
Gingerbread does not need a holiday centerpiece to earn its place on the table. Susan Reid’s version at King Arthur Baking is a square-pan cake built around molasses, buttermilk and ground spices. It is the kind of bake that suits a coffee break as well as the end of dinner.
For an October gathering, we would serve small squares on a platter and let guests choose their own accompaniment. A spoonful of softly whipped cream or a few slices of ripe pear would keep the emphasis on the cake. Those pairings are our suggestions, not a change to Reid’s formula.
A restrained presentation feels right here. The brown crumb and dark top provide plenty of visual interest, so a light dusting of sugar is enough. Keep elaborate frosting and holiday decorations for another occasion; this cake can simply be part of an ordinary afternoon.
Recipe credit: Susan Reid, King Arthur Baking. Read the full gingerbread recipe, including quantities and method.