May 2024:
RECIPE OF THE WEEK FROM HIGHFIELD HALL & GARDENS STAFF, GAIL BLAKELY
Wacky cakes are some of my most favorite things to bake: chocolate, vanilla, pumpkin spice, and this one, which I just discovered (and adapted). These cakes date back to World War II when there was a shortage of eggs and butter, so someone (don’t know who!) came up with this simple little cake.
I often bake it with children because it so very easy. You can make it in a round pan, a square pan, or you can double the recipe and bake it in a 9 by 13-inch baking dish. Any way you make it, get ready for compliments!
Gingerbread Wacky Cake
Ingredients
- 1 ½ cups AP flour (or use King Arthur White Wheat flour)
- ½ cup granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon + 1/8 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 ½ teaspoons ground ginger
- ¼ teaspoon ground cloves (I omit this as I don't like the after taste of cloves here)
- ¼ teaspoon salt
Whisk all the above ingredients together in a bowl.
- ¼ cup canola oil (or vegetable oil)
- 1 teaspoon pure vanilla extract
- 1 tablespoon apple cider vinegar (or white vinegar)
- ¼ cup molasses (unsulphured)
- 1 cup warm water
Instructions
- Pour the oil into a measuring cup and pour it over the dry ingredients, then add the molasses to the measuring cup.
- Add 3/4 cup warm water and whisk well to dissolve, then pour that into the bowl, along with an additional 1/4 cup water.
- Whisk gently, then add vanilla and vinegar and stir to combine.
- Scrape the batter into a greased 8 or 9-inch square or round baking pan and sprinkle with the demerara sugar.
- Bake in a preheated 3050F oven for 35 minutes, until the cake tests done; remove it to a rack to cool.
- Serve warm, with vanilla ice cream or whipped cream, or cut it into squares for a snacking cake.