Gingerbread
This post may contain affiliate links. Read my full disclosure policy.
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, delicate cakes flavored only with brown sugar and a hint of ginger. This recipe, adapted from Cooking with Memories by Lora Brody, strikes a happy medium. It’s dark and gingery enough to please even the most serious gingerbread aficionados yet also mild enough for young children.
This gingerbread recipe is wonderfully simple—mixed by hand and ready in just 10 minutes. Serve it with a dusting of powdered sugar, a dollop of sweetened whipped cream, or a scoop of vanilla ice cream.
“This is exactly like the gingerbread I ate as a kid and it brought back lovely memories!”
What You’ll Need To Make GingerBread
- All-Purpose Flour: Provides the structure for the cake; to ensure accuracy, use the spoon-and-level method to measure.
- Baking Soda: Acts as a leavening agent.
- Ground Ginger, Cinnamon, And Cloves: The warming spices that define gingerbread, adding a distinct, aromatic flavor to the cake.
- Butter: Adds richness and moisture, ensuring the cake stays tender.
- Dark Brown Sugar: Contributes sweetness and a caramel-like flavor, while also adding moisture. When measuring brown sugar, always pack it tightly to eliminate air pockets.
- Molasses: Lends the signature deep, robust flavor and dark color. I use Grandma’s Original unsulphured molasses, but any brand will work.
- Egg: Binds the ingredients together and adds structure.
- Jump to the printable recipe for precise measurements
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. Gingerbread will keep nicely for a few days; freeze for longer storage.
You May Also Like
Gingerbread
Loved by kids and adults alike, this old-fashioned gingerbread is the perfect treat to keep on hand during the holidays.
Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground cloves
- 4 tablespoons unsalted butter, melted
- ⅔ cup packed dark brown sugar
- ⅔ cup mild-flavored molasses, such as Grandma's Original (not Robust or Blackstrap)
- ⅔ cup boiling water
- 1 large egg
Instructions
- Preheat oven to 350°F. Grease a 9-in square metal cake 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 30 to 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.
- Freezer-Friendly Instructions: The gingerbread can be frozen for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving.
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.
I wonder if I could make this in a bundt pan? Maybe double the recipe?
Hi Hilary, I think this may be too delicate for a bundt pan and you might have problems with sticking. Sorry!
I’m sure this is too late for you, Hilary, but we’ve doubled the recipe and made this in a bundt pan. It turned out beautifully!
This is a fantastic recipe, and has become our family’s Christmas morning breakfast. I’ve served it with mulled cider (wonderful!), made a Drambuie glaze to drizzle over it (divine!), and also served with a berry compote and whipped cream (heavenly!). But really, it’s superb on its own with a dusting of powdered sugar.
This is the best gingerbread I have ever had!
I made this for the first time this fall. It was wonderfully moist and flavorful, enjoyed by all. Finally, I found a recipe just like the one my mom always made 60-plus years ago! I’ve tried many, and they were okay, but not as good as this one. Dusted with powdered sugar, it’s a quick and easy dessert. Mom always served it with a clear/translucent lemon sauce that I think she had from the old Joy of Cooking cookbook.
This is DELIGHTFUL! I’ve made it many times as it’s one of my 11 year olds favorites. It’s perfect in every way- and my house smells amazing 🤩
Weather is finally right here in the Northeast. Made this for a small dinner gathering and did not disappoint. Was just the right amount of stickiness and a slightly crisp edge. Ginger flavor was warm and delicious. I doubled the recipe so it baked for about 45 minutes until it was around 209 in the middle. My mother always made gingerbread when I was growing up, but your version is better!
Could you make this recipe in a bundt pan?
Hi Beverley, I think this may be too delicate for a bundt pan and you might have problems with sticking. Sorry!