Gingerbread Sheet Cake

• servings: 1 (13x9-inch) cake

Ingredients

2 1/4 cups all-purpose flour

1 cup granulated sugar

1 tablespoon ground ginger

1 1/2 teaspoons baking soda

1 1/2 teaspoons ground cinnamon

1/2 teaspoon kosher salt

1/2 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 1/4 cups whole milk

3/4 cup unsulphured molasses

6 tablespoons canola oil

2 large eggs

Directions

Preheat oven to 350°F. Spray a 13x9-inch baking dish with baking spray with flour.

In a large bowl, whisk together flour, sugar, ginger, baking soda, cinnamon, salt, nutmeg, and allspice.

Add milk, molasses, oil, and eggs; beat with a mixer at low speed until combined, about 1 minute.

Pour batter into prepared pan. Tap pan on counter to release air bubbles.

Bake until a wooden pick inserted in center comes out clean, about 28 minutes. Let cool completely in pan. Sprinkle with confectioners' sugar just before serving.

Notes

Very good, be careful not to overbake. Served with nutmeg whipped cream.