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.
I have a baking tin that I wish to make 21 mini gingerbread loaves in with your recipe. Can you give me the conversion amounts to use for such a tin please?
Hi Gail, do you have a sense as to how much each of the 21 cavities hold? That would be important in determining how much batter you’d need and how long they’d need to bake.
Could I make this into a layer cake for my daughter ‘s birthday?
Sure, I think that would work!
Just made this for the first time and it was fantastic! It’s an easy recipe that does not disappoint on flavor, without being overly powerful on spices! Our 13 y.o. son, who is a picky eater, LOVED this! Served it with fresh whipped cream and it perfect! Thank you for sharing your wonderful recipe with us!
How much will this rise? I’m planning on making some for Christmas gifts into “take out” aluminum baking pans with cardboard lids. The lids are flush on the top, so just want to know how high to fill the batter…. Thanks!
Hi Chris, In a 9-inch pan, the cake is 2 – 2.5 inches high.
Question: Can I make it ahead of time and reheat it? If yes, how would you reheat it?
2nd Question: I’d like to dress it up and serve it with a caramel sauce and whipped cream. I’m trying to choose between a traditional caramel sauce and salted caramel sauce. Suggestions?
Hi Nicole, This is best right out of the oven, but you can make it ahead. To reheat it, I would recommend putting in the toaster oven on a low setting for a round or two just enough to warm it up a bit. Regarding the caramel sauce, I really think either the traditional or salted version would be delish, so it’s hard to say (but I’m a bit partial to salted caramel). I’d love to hear how it turns out!
Excellent!
Perfect. Would not change a thing. Great flavor. Exactly how gingerbread is supposed to taste.
do you think I can switch veg oil for butter?
actually meant switching butter for veg oil…oops!
I knew what you meant 😉
Hi Lee Ann, I think you could get away with that here. Please come back and lmk how it turns out!
Great recipe. I added raisins. I have tried many other recipes but this one is the most like the gingerbread I had in Ireland.
I will make it again and again
Hi Jenn – Do you think I could bake this in a loaf pan? Thanks
Sure, I think that would work. Depending upon the size of your loaf pan, you may have a bit of extra batter, though. Hope you enjoy!