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
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.
See more recipes:
Add a Comment
This site uses Akismet to reduce spam. Learn how your comment data is processed.
Hi Jenn–Was thinking of using this cake as the base for a “Pear Ginger Upside Down Cake”. What do you think? Would it hold up well/taste good under the weight of the pears and caramel sauce (basically brown sugar and butter?) once I flipped it? Thought the gingerbread and pear idea might go together nicely and would be a nice change from your typical fall desserts…but not sure–it might also clash/not go well. I have a more traditional cake batter I use for cranberry and blueberry upside down cakes–but thought that pears might be too sweet with that one. Would love your professional opinion (as always!)…Thanks so much, Jenn.
Hi Diane, That does sound like a delicious combination, but I worry this cake may be too delicate to support the weight of the pears and sauce. It’d be wonderful with pears and caramel sauce on the side though. 🙂
Really yummy. Just like Mum use to make.
Closest recipe I’ve found to my southern grandmother’s! So comforting and heart-warming. I’ve made this several times. Definitely a keeper. Thanks for sharing!!
I haven’t made this yet, but would like to add chopped dates. Do I need to alter anything and will it affect the baking time. I’ve tried many of your recipes and they are always stellar. Thanks!
So glad you like them, Carol! Adding chopped dates is fine; no other modifications are necessary. 🙂
I love this simple rendition of an unbeatable treat. I follow the recipe exactly and it turns out perfect. Thanks!
Without a doubt, the best gingerbread recipe ever. It may be better then my mothers.
I loved it!! I made some changes since I live in another country. I just changed the molasses for jataí’s honey (brazilian bee), made with orange leaves (it’s very citrusy). And since I boiled the water, I made a hortelã infusion (a kind of a mint).
I have been making this cake for approximately 2 years – once discovered it on the once upon a chef site. Wonderful, moist cake – so easy to put together. We eat it with Devon custard, raspberries, ice cream or as is. A great idea when you have guests coming to visit to have a coffee with your, or any time!
I cook many of the recipes from this site and have yet to encounter a dud! Thank you so much!
I just made this gingerbread, took it out of the oven and didn’t even let it cool before I sampled a square. It tastes wonderful. My husband is going to love it. The only thing I added to the recipe was 1/4 cup of freshly grated ginger. This is definitely going to be added to my recipe box of favourites. Thank you.
Cake looks and smells wonderful, is it possible to freeze this cake? Love your recipes
Margaret W..
Sure, Margaret, it will freeze nicely. Enjoy!
Great recipe but didn’t say oven temperature. I did 350 convection for 33 minutes. Smells divine.