Cooking Instructions
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Step 1
Preheat oven to 350 degrees F (180 degrees C). Grease and line an 8×8-inch baking tin with parchment paper.
Step 2
Sift
All-Purpose Flour (185 g)
,
Ground Ginger (3 g)
,
Ground Cinnamon (3 g)
,
Ground Allspice (as needed)
,
Ground Nutmeg (as needed)
, dissolved
Baking Powder (4 g)
, and
Salt (2 g)
into a medium-sized bowl, whisk well to ensure all ingredients are well combined.
Step 3
In a separate mixing bowl, add
Cooking Oil (80 mL)
and
Dark Brown Sugar (110 g)
, whisking to combine until mixture is well combined. Add in
Unsulphured Mild Molasses (170 g)
,
Honey (85 g)
, and dissolved
Baking Soda (5 g)
. Whisk until mixture is homogenous.
Step 4
Whisk in
Buttermilk (120 mL)
Step 5
Add the dry ingredients mixture into the liquid mixture and gently stir into the liquid with the whisk until just combined.
Step 6
Pour the batter into the prepared baking dish and bake for 30-35 minutes. The top will be a deep brown and a toothpick inserted into the center will come out clean.
Step 7
Allow cake to cool in the baking tin on a cooling rack for at least 10 minutes before removing the cake to continue cooling outside of the tin until it reaches room temperature.
Step 8
Slice the cake into 9 even squares, setting the cake slices on a parchment-lined plate or storage container. Store covered at room temperature for at least one day to allow stickiness to develop.
Step 9
Serve plain, dusted with powdered sugar, or with soft whipped cream and soft candied cranberries.
