Most certainly can. We usually triple the recipe amounts to make multiple cakes for family members to take home as well.
This solo recipe will make a bread loaf size cake. Can be made in whatever pans you have available.
Also note,,,,, the spices can also be adjusted for amounts depending on your taste. The cocoa can be left out, or lessened and cake will be slightly tanned. I prefer the darker version of this cake. (well tanned
)
This recipe is also unusual that it uses Yeast and a little of Baking soda. DOES NOT NEED A RISE, just put into oven and bake as if it was baking powder, baking soda raised.
Gingerbread cake.
Ingredients.
2 Cups Flour
1 Cup sugar
1 Cup Honey
4 eggs
4 TBS Sour cream
4 TBS Corn oil (canola, or grapeseed oil works equally.)
1 Package of dry yeast. (proof in ½ cup
warm water and 1 TSP sugar.)
1TSP Baking soda
Spices;
½ TSP Allspice
½ TSP Nutmeg
½ TSP Ground cloves
½ TSP Ginger
1 TSP Cinnamon
1½ TSP Cocoa
Procedure.
Separate eggs. Beat whites. Mix yolks with sugar.
Combine rest of ingredients, adding flour last.
Mix well. The mixture will be loose, not stiff.
Pour into baking pan lined with parchment.
Much easier to remove out of pan.
Have pan large enough so raw dough only fills
half way up. (cake will rise about that much when baked.
Bake @ 350°F for 60 minutes. Toothpick check for done.
