Sticky Gingerbread Spice Cake

Preheat oven to 350 degrees F (180 degrees C). Grease and line an 8×8-inch baking tin with parchment paper.

Sift All-Purpose Flour (1 1/2 cups), Ground Ginger (1/2 Tbsp), Ground Cinnamon (1 tsp), Ground Allspice (1/4 tsp), Ground Nutmeg (1/4 tsp), dissolved Baking Powder (1 tsp), and Salt (1/4 tsp) into a medium-sized bowl, whisk well to ensure all ingredients are well combined.

In a separate mixing bowl, add Cooking Oil (1/3 cup) and Dark Brown Sugar (1/2 cup), whisking to combine until mixture is well combined. Add in Unsulphured Mild Molasses (1/2 cup), Honey (1/4 cup), and dissolved Baking Soda (1 tsp). Whisk until mixture is homogenous.

Whisk in Buttermilk (1/2 cup)

Add the dry ingredients mixture into the liquid mixture and gently stir into the liquid with the whisk until just combined.

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.

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.

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.

Serve plain, dusted with powdered sugar, or with soft whipped cream and soft candied cranberries.