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Gingerbread Cake #TheCakeSliceBakers

Here we are the November 2021 edition of the Cake Slice Bakers. For 2021; we are baking from Little Everyday Cakes: 50+ Perfectly Proportioned Confections to Enjoy Any Day of the Week by Candace Floyd. I can't believe that we're already almost through the year. In many ways 2020 dragged on as the shelter-in-place orders continued month after month; on the other hand, it was a completely blur because there weren't milestones to mark the passage of time.

In this group, we are given a selection of three cake recipes. We each choose one cake to bake, and then on the 20th - never before - we all post about our cake on our blogs. There are a few rules that we follow, but the most important ones are to have fun and enjoy baking & eating cakes!

Follow our FacebookInstagram, and Pinterest pages where you can find all of our cakes, as well as inspiration for many other cakes. You can also click on the links below to take you to each of our cakes. If you have a blog and are interested in joining The Cake Slice Bakers and baking along with us, please send an email to thecakeslicebakers at gmail dot com for more details.

The Cake Slice Bakers also have a new Facebook group called The Cake Slice Bakers and Friends. This group is perfect for those who do not have a blog but want to join in the fun and bake through this book. Our choices for November 2021 were ~ 

Cranberry-Walnut Coffee Cake

I will always choose gingerbread when it's an option! Every. Single. Time.

  • 1-1/2 cups flour
  • 3 Tablespoons organic granulated sugar
  • 3/4 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground allspice
  • 6 Tablespoons butter, melted
  • 1/2 cup molasses
  • 3 Tablespoons hot water
  • 1 egg
  • 2/3 cup buttermilk
  • 1/2 cup chopped candied ginger
  • Also needed: two 6-inch cake pans, parchment paper cut to fit in the bottom of the pans, caramel, powdered sugar, and granulated caramel

Preheat oven to 350 degrees Fahrenheit. Butter baking pans, line with parchment paper, and set aside.

Whisk together the flour, sugar, baking soda, and spices. In a large mixing bowl, whisk together the butter, molasses, hot water, egg, and buttermilk until smooth and combined. Add in the dry ingredients and stir until just moistened. Fold in the candied ginger.

Divide the batter between the two pans and bake in the preheated oven for 20 to 25 minutes. Let the cakes cool in the pan for 5 minutes before inverting and letting cool completely on a wire rack.

To assemble. Place one layer on a serving platter. Smear a layer of caramel over the cake layer and top it with the second layer. Sprinkle with powdered sugar and granulated caramel. Serve immediately.

That's a wrap for the November #TheCakeSliceBakers. We'll be back in December with a 'free bake.' I think that means I get to pick any of the cakes I haven't tried. Stay tuned!


  1. I'd definitely like a large slice of that cake. I love all those dark spices and I bet it smelled amazing as it was baking.

  2. That looks beautiful, and I bet it tasted great, too.

  3. The caramel filling was a great idea Cam. Your cake looks amazing.

  4. Wow, this looks so so good! I bet the caramel took it over the top!


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