email series
Gingerbread
Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.
Old-fashioned gingerbread is the perfect treat to keep on hand during the holidays. There are many variations – from dark, dense cakes made with robust molasses and stout beer to light and delicate cakes flavored only with brown sugar and a hint of ground ginger. This recipe, adapted from Cooking with Memories by Lora Brody, strikes a happy medium. It’s dark and gingery enough to please even most serious gingerbread aficionados yet also mild enough for young children. It’s also quick and easy to make. The batter is mixed by hand and comes together in 10 minutes, and the finished cake needs nothing more than a sprinkling of powdered sugar, a dollop of sweetened whipped cream, or a scoop of vanilla ice cream to go along with it.
What you’ll need to make Gingerbread
I use Grandma’s Original unsulphured molasses but any brand will work. Just make sure not to purchase blackstrap molasses; it’s quite bitter and would have a significant impact on the flavor of the cake.
Step-by-Step Instructions
Begin by combining the flour, baking soda, salt, ginger, cinnamon and cloves in a large bowl. Whisk to combine and set aside.
Melt the butter in a large microwave-safe bowl.
Whisk in the brown sugar, molasses, and boiling water. When the mixture is lukewarm, whisk in the egg. (If the mixture is too hot, it will cook the egg.)
Add the dry ingredients.
Whisk until there are no more lumps.
Pour the batter into the prepared pan.
Bake for about 35 minutes.
Let cool slightly, then slice and serve warm with a sprinkling of powdered sugar, sweetened whipped cream, or vanilla ice cream.
You may also like
- Gingerbread Men
- Pumpkin Cake
- Classic Carrot Cake with Cream Cheese Frosting
- Pumpkin Bread
- Sweet Potato Pie with Whipped Cream
Gingerbread
Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.
Ingredients
- 1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 4 tablespoons unsalted butter, melted
- 2/3 cup packed dark brown sugar
- 2/3 cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
- 2/3 cup boiling water
- 1 large egg
Instructions
- Preheat oven to 350°F. Grease a 9-in square pan with nonstick cooking spray with flour, such as Baker's Joy. (Alternatively, grease the pan with butter and lightly coat with flour.)
- In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
- In a large bowl, whisk together the melted butter, brown sugar, molasses, and boiling water. When the mixture is luke warm, whisk in the egg.
- Add the dry ingredients to the wet ingredients and whisk until just combined and there are no more lumps. Pour the batter into the prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set the pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.
Nutrition Information
Powered by 
- Per serving (16 servings)
- Serving size: 1 square
- Calories: 138
- Fat: 3 g
- Saturated fat: 2 g
- Carbohydrates: 26 g
- Sugar: 16 g
- Fiber: 0 g
- Protein: 2 g
- Sodium: 163 mg
- Cholesterol: 19 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
See more recipes:
Comments
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Delicious! Made it and baked it exactly according to the recipe which worked out perfectly. This was the first time using our new stove which is always risky but it was a success.
THANK YOU! It’s a keeper.
It was delicious! Loved by adults with a cup of coffee, grandchildren loved it too!
Hi Jenn!
I made this yesterday for my husband’s birthday. He loves gingerbread and he raved about how good the cake was.
It will definitely be my go to gingerbread recipe from now on!
My aunt invented this recipe – it’s really good – – hers makes a larger cake and there is an orange Topping. If you want to make it with gluten free flour, add an extra egg.
Hello Jenn…
Is it OK to use light brown sugar instead of dark brown?
Sure – enjoy!
I made this as the finish to a large, special Christmas dinner. First, it was easy to make and didn’t demand much oven space/time. Second, it was delicious. As a matter of fact, my dad managed to pack away two large pieces. Thank you!
Last Christmas a guest requested I bring a gingerbread cake for dinner. This type of cake was not something my family ate so I turned to the Internet and found this recipe. I made the cake for the same friend’s birthday and now have just made it for Christmas dinner again. Everyone loved it. It is great with cream – either liquid or whipped. I like how simple the ingredients are. I live at an altitude of 1045 m, and no changes to the recipe or baking time were required. I baked it in a Pyrex casserole dish. It freezes very well, and thaws quite quickly.
Thank you so much for the lovely gingerbread recipe. First time good luck in my case, and for this special occasion, Chritmas. Cannot contain the excitement and joy 🙂 God bless.
Can gluten-free flour be used?
Hi Morgan, I haven’t tried it but I think it should work. Please LMK how it turns out!
I baked a double recipe and spread it out over 6 tiny loaf pans to give as gifts. It is superb gingerbread! I love it!
Hi! Great recipe! did not find mild-flavored molasses. Just the original grandmama molasses. How can I use it with your recipe? Should I used just 1/3 of a cup and add 1/3 of water? Or replace with syrup?
Thank you!!!!!
Hi Natalia, That is the brand I use, so no changes necessary. Enjoy!
If I want to make this in a traditional Bundt pan how would I alter the measurements/bake time? This sounds so delicious! Thank you.
Hi Elaina, You’d probably need to double the recipe for a Bundt cake – and I’d cook for about an hour but definitely keep an eye on it. Please LMK how it turns out!
Thank you! Can’t wait to add this to my Christmas menu. Happy holidays!
Swoonworthy is an appropriate adjective for food, right? Because this is INCREDIBLE. Moist and tender in the middle, with that almost brownie-like crust layer on the outside. Merry freaking Christmas to me.
Can crystallized ginger be added? Thx
I haven’t tried it, but I think that would work. Enjoy!
Absolutely terrific recipe! My family loved it, will definitely be making again. This is exactly like the gingerbread I ate as a kid and it brought back lovely memories! Thank you!
Hi Jenn,
I would like to try this as a yule log. Do you think that doubling your recipe be enough for a 12×18 pan? Any recommendations or tips would be appreciated. Thanks!
Hi Barb, I think you’d need to triple the recipe for a 12 x 18“ pan. I don’t have any particular recommendations but not 100% sure it will roll nicely for a Yule log. If you do try it, please let me know how it turns out!
Very quick and easy to make
Yes I made it. I added raisins & pecans – love – sooo good.
Can you make mini loaf with this
Hi Gladys, I never made this in a loaf pan so I’m not certain how they will rise, but I think they should work. Please LMK how they turn out if you try it!
I have made it in my Wilton “little houses” pan, they turned out beautiful and was a hit at my dinner party a few weeks ago. I baked them for about 18-20 minutes ( the batter is divided into 5 separate molds). Hope this helps!
Hi Jenn, when reheating it, should I cover it with foil? Thanks, Ally in NJ
Sure, Ally, covering it with foil is a good idea. Enjoy!
Question: Has anyone tried to make this in a mini Bundt pan? The idea of mini bundts for gift giving and served individually really appeals to me! I know the time would need to be adjusted but is there any reason NOT to do this?
Hi Debbie, I think it would work. Please LMK how they turn out!
Correction: Nordic Ware Cozy Village pan.
Turned out beautiful! Everyone raved about the recipe and how they looked.
Love this recipe and have used it often. I cut into small squares and dip in milk chocolate. and white chocolate. Then a pretty little bow piped on top, and they are beautiful in my cookie giveaway boxes. A keeper for sure.
Yes, thank you! I just checked back here to see if you replied and then found it hiding in an unexpected folder. I can’t wait to make it!