One Bowl Gingerbread Cake with Mango Vanilla Jam

One Bowl Gingerbread Cake with Mango Vanilla Jam
One Bowl Gingerbread Cake with Mango Vanilla Jam
Spouse had a birthday last week and I always try to tailor birthday cakes to the person's favorite flavors. Everyone knows how much Spouse loves her gingerbread and I've been wanting to develop a quick, one bowl, simplified version of her favorite cake. It came together in no time plus it turned out beautifully moist and well spiced so I know we will be making it many times in the future.

To compliment the cake I filled it with some very simple to prepare vanilla mango jam and a simple vanilla glaze. Spouse loved it and so did the kids. We normally send out leftover dessert to friends and neighbors but o this occasion, there were nothing but crumbs left on the plate by the next day. Sorry to the "Leftover List", you'll have to wait until next time to sample this one.

Gingerbread Cake
  • 1 cup sugar
  • 2 1/2 cups all purpose flour
  • 3 tbsp powdered ginger
  • 1 tsp cinnamon
  • 1/2 tsp ground cloves
  • 2 tsp. baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1 cup soured milk
  • 1/2 cup fancy or light molasses (not cooking molasses or blackstrap molasses)
  • 1/2 cup vegetable oil
  • 1 tsp vanilla extract
  • 1 tbsp freshly grated ginger root (optional)
Combine all ingredients in a mixing bowl and beat with electric mixer for 2 to 3 minutes.
Pour into 2 greased and floured 8 or 9 inch cake pans. Line the bottoms with parchment paper circles for easier release.  Bake at 350 degrees F for 30-40 minutes or until toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes before turning out onto a wire rack to cool completely. Fill between the two layers with Mango Vanilla Jam.

Mango Vanilla Jam
  • 3 ripe mangoes, finely diced
  • 3/4 cup sugar
  • 1/2 cup water
  • 1 vanilla bean
Split the vanilla bean lengthwise, scrape out the seed paste with a knife. Add the scraped out seeds, along with the vanilla pod to a small saucepan along with the remaining ingredients. Bring to a very slow simmer for about a half hour or until almost all of the liquid has boiled off. Mash with a fork and set aside to cool completely before using to fill the cake. Spread Vanilla Glaze over the top of the cake, letting it drizzle down the sides. garnish with a dollop of the jam or fresh mango slices in the center of the cake.

Vanilla Glaze
  • 2 cups icing sugar 
  • approximately 3 tbsp milk
  • 1/2 tsp vanilla extract
Mix all together until smooth. If it is too thick to flow properly add a few more drops of milk or if too thin a couple of tbsp icing sugar until you get the right consistency.

One Bowl Gingerbread Cake with Mango Vanilla Jam

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