Twin Eagles Partner Chef Jamie Gwen's Cast Iron Gingerbread Cake

Straight from the grill, this simple and scrumptious sweet might just become your favorite holiday cake ever! Twin Eagles partner Chef Jamie Gwen uses her Twin Eagles Outdoor Gas Grill to make this spectacular Cast Iron Gingerbread Cake. Get the recipe below!

Ingredients

1 stick (4 ounces) butter
1/2 cup granulated sugar
1 large egg, beaten
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
Whipped Cream
Vanilla Sauce (see below)

Instructions

Create a 2-zone fire on your Twin Eagles Outdoor Gas Grill by heating one side of the grill to medium/low heat. Check the temperature gauge and regulate the heat to reach an internal temperature inside the grill of 350ºF.

by heating one side of the grill to medium/low heat. Check the temperature gauge and regulate the heat to reach an internal temperature inside the grill of 350ºF.

Spray a 12-inch cast iron skillet with cooking spray.

Using an electric mixer, cream together the sugar and butter until light in color and smooth, about 3 minutes.

Add the egg and molasses and mix well to combine. In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt.

Add dry ingredients to the wet mixture and mix to combine. Slowly pour in the hot water and mix until smooth (the batter will be thin).

Pour batter into the cast iron skillet and place the skillet on the no-heat side of your BBQ for indirect cooking. Grill for 35 minutes or until a cake tester inserted in the center of the cake comes out clean.

Serve warm with whipped cream and vanilla sauce.

Serves 8

Chef’s Tip: For a crazy great shortcut to Crème Anglaise, or Vanilla Sauce, melt 1 cup of Vanilla Bean Ice Cream until smooth.