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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Great recipe
I wanted to find an easy-to-make gingerbread that had the right amount of spice and this one is on the spot! No electric mixer needed, even better! I added a bit more cinnamon because I prefer it. My one question is, how would I convert this to a loaf cake, any changes other than increased baking time? Thanks Jenn for another winner!
Hi Beth, So glad you liked it! I think this would work nicely in a loaf pan; the only modification needed is the baking time. Please LMK how it comes out as a loaf!
This is a wonderful recipe! Easy to put together and wonderful gingerbread flavor! I will definitely make this again!
Can this recipe be used in a loaf pan?
Sure, a loaf pan will work here. The bake time will be different so keep a close eye on it. Enjoy!
Delicious! Chewy edges are amazing!
Fantastic ratio on the spice measurements. Delicious and very easy to make. May drop my baking time back by about 3-5 minutes for moisture. So happy I tried it. I’ve been using my vintage family cookbook of the Depression era Good Housekeeping. It’s so old I hate to even take it off the shelf as it will be passed along to my niece. Your wonderful recipe is just as delicious. Thank you!
Excellent. Tastes yummy. I was in search for ginger bread and it landed up in ginger cake.
I found this recipe a few years ago and it was such a big hit I make it every year (and sometimes when I want a little taste of Christmas in the middle of summer) thought I’d better leave a review since it is now a family tradition in our house. Its the best recipe for gingerbread and I’ve tried many!
Made this for a fall family gathering and it was, moist, just sweet enough and gingery. It was a big hit with kids and adults. The middle did fall for me as well but it didn’t affect the flavor. It would be delicious with some stewed cinnamon apples!
I made this as indicated in the recipe (sometimes I improvise, but moreso with cooking than baking). I’d maybe add some freshly grated nutmeg to make it even tastier. It’s peak autumn in Ohio and I was in the mood for either a spice or gingerbread cake. I was told by my wife and 2 teenagers that this is a “keeper”. I served it with a lemon sauce and homemade whipped cream. Really came out nicely. Pairs nicely with a nice hot cup of coffee.