Gingerbread
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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.
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Gingerbread
Ingredients
- 1¾ cups all-purpose flour, spooned into measuring cup and leveled-off
- 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 (175°C). Grease a 9-in (23-cm) 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.
Notes
Nutrition Information
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.
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Hi Jenn,
I love your cookbooks. Everything is a hit! I’m looking forward to making this recipe for a party. I have a lot of things to prepare that day and would like to make this in the morning and then reheat it later that evening. What temperature and time would you recommend to reheat it so it doesn’t dry out? Also, can I double the recipe and bake it in a glass 9×13 pan for 35 minutes as recommended for the 9×9 tin pan?
Thanks so much!
Hi Rose, So glad you like the cookbooks! 🙂 To reheat this, I’d the gingerbread in a 250 to 300-degree oven for just long enough to warm it up.
And it’s fine to double this recipe. If you have two 9-inch pans, that’s optimal. If not, a 9 x 13-inch pan will work; the cake will be a bit taller (timing should be about the same but keep a close eye on it). Hope everyone enjoys!
Hello, my comment is really a question. Is it ok to double the recipe? I will be making this for Christmas and usually, there are about 12 people. I want to make sure I have enough. If not I can make two separate batches. Thank you. My mother used to make this during the holidays ❤
Hi Gwendolyn, It’s fine to double this recipe. If you have two 9-inch pans, that’s optimal. If not, a 9 x 13-inch pan will work; the cake will be a bit taller but I think it will work just fine. Hope everyone enjoys!
I baked this cake today, and one third is left. Oh. Just me and my hubby here! I followed the recipe 100%….W.O.W.!! Thank you!!
Tasted exactly like my mother’s recipe when I was a child.
I added a quarter teaspoon of nutmeg and a teaspoon of vanilla as well.
Thank you so much
This receipe is fantastic! Just like Mom’s Gingerbread!
Thank you!
I followed the recipe exactly and this turned out perfect! I served it with lemon curd and it was all gone in no time. Will definitely be making this one again.
Ohhhhhhh my gosh this was SO GOOD. My fiancé has told me about 10x how much he loves it, he said it’s the best thing I’ve ever baked him (and I bake at least once a month). Thank you so much for creating this recipe!!! ❤️
My husband and I love this gingerbread. It has an intense spicy flavor. The molasses flavor is quite pronounced. It might not be everybodys cup of tea, kind of like enjoying a good dark beer. I always add raisins at my husbands request. This time I soaked the raisins in a Tbsp. of whiskey, and added a cream cheese frosting. This is our Thanksgiving dessert. I know Jenn says it is best warm, and I do love it warm with a little butter out of the oven, but we like it just as well cold. It is the only recipe I make now.
This is my go-to gingerbread cake recipe. Can’t begin to count how many time I have made it. I’ve made it in a gingerbread man cake mold for the kiddos, stacked it for an elegant layered birthday cake frosted with a lemon cream cheese frosting and just made a single layer for snacking. I love this gingerbread!!
This recipe sounds awesome…would I have to adjust the temperature or baking time if I use a glass pan? And also could I double the recipe and use a 13”x9” pan?
Hi Janine, Glass will work — just keep an eye on it and reduce the heat by 25°F if it looks like it’s starting to brown around the edges. And yes, you can double the recipe with a 9 x 13″ pan. The cake will be a bit taller (and may take an extra minute or two in the oven). Hope you enjoy!