Skillet Gingerbread Cake
Yields: 8 servings
 
Rich spices and thick molasses add a depth of flavor to this easy skillet cake.
Ingredients
  • ½ cup unsalted butter
  • ½ cup firmly packed dark brown sugar 1 teaspoon vanilla extract 1 large egg
  • 1½ cups self-rising flour
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves
  • ½ cup whole milk
  • ½ cup molasses
Instructions
  1. Preheat oven to 350°. Spray a 10-inch cast-iron skillet with baking spray with flour.
  2. In a large bowl, beat butter, brown sugar, and vanilla with a mixer at medium speed until creamy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg, beating well.
  3. In a medium bowl, whisk together flour, ginger, cinnamon, and cloves. In a small bowl, whisk together milk and molasses. With mixer on low speed, gradually add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture, beating just until combined after each addition. Spoon batter into prepared skillet, spreading evenly.
  4. Bake until a wooden pick inserted in center comes out clean, 27 to 30 minutes. Let cool completely on a wire rack.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/skillet-gingerbread-cake/