Holiday Spiced Ginger Beer Cake in a Cast Iron Skillet
A warm, spiced ginger cake baked in a hot cast iron skillet, with ginger beer and fresh ginger for a little twist.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
- ½ cup unsalted butter, softened
- ½ cup dark brown sugar, packed
- 1 large egg
- 1 cup molasses (or the substitute in the notes)
- 1 tablespoon freshly grated ginger
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground cloves
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1 cup ginger beer, room temperature
- Optional: powdered sugar or whipped cream for topping
Instructions
- Place your cast iron skillet in the oven and preheat to 350°F. Preheating the skillet gives you caramelized edges.
- Cream the butter and brown sugar until light and fluffy. Add the egg, molasses, and grated ginger, and mix until smooth.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, cloves, nutmeg, and salt.
- Add the dry ingredients to the wet mixture in three parts, alternating with the ginger beer. Start and end with the dry ingredients and mix just until combined.
- Carefully remove the hot skillet from the oven and grease it generously.
- Pour the batter into the hot skillet and smooth the top. Bake for 30 to 35 minutes, until a toothpick inserted in the center comes out clean.
- Let the cake cool in the skillet about 10 minutes before slicing. Dust with powdered sugar or serve with whipped cream.
Notes
No molasses? Mix 1 cup dark brown sugar with 1 tablespoon apple cider vinegar or water until smooth. It gives you similar richness and tang.