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. Plus, it’s wonderfully simple to make. The batter is mixed by hand and comes together in 10 minutes. For serving, a simple dusting of powdered sugar, a dollop of sweetened whipped cream, or a scoop of classic vanilla ice cream is all you need to do the trick!
As I mentioned, this is really simple to throw together. If you’re looking for more of a holiday or snow day project, these gingerbread cookies are adorable, fun to make, and they taste as good as they look!
“Absolutely terrific recipe…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, balancing the moisture from the wet ingredients. To ensure accuracy, measure the flour by spooning it into the measuring cup and leveling it off.
- Baking Soda: Acts as a leavening agent, helping the gingerbread rise and become light and fluffy.
- Salt: Enhances the flavors of the spices and sweet ingredients, balancing the overall taste.
- Ground Ginger, Cinnamon, And Cloves: The warming spices that define gingerbread, adding depth and 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: A key ingredient in gingerbread, providing the signature deep, robust flavor and dark color. I use Grandma’s Original unsulphured molasses but any brand will work. Just make sure not to purchase blackstrap molasses; it’s quite bitter and would have a significant impact on the flavor of the cake.
- Egg: Binds the ingredients together, adding structure and contributing to a soft texture.
- 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 with a sprinkling of powdered sugar, sweetened whipped cream, or vanilla ice cream.
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 a sealable freezer bag. Thaw overnight on the countertop before serving.
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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
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- 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.
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could I add apples to this?
Sure, Patti – I think that could work. Enjoy!
Hi there. Is there an alternative to molasses? I am in the UK and we don’t have that here. Would treacle work? Thanks so much, love all your recipes, Kate in London x
Hi Kate, I believe treacle is the British term for molasses — although be sure to use black treacle, as I believe pale treacle is more like golden syrup. Hope that helps!
Hi, you can get Grandmas molasses on Amazon. Exact one on the recipe pictures! Sorry this is a year late but for others future reference maybe. Looking for ginger cake recipe myself and just read reviews. I ordered some molasses a while ago. I am a Brit too! Love Jens recipes! Great g’s also, a big help as my cup measurements very suspect😁 Lulu
those pictures are NOT ACCURATE.
IRL, this gingerbread is even darker, more decadent, more luscious, and looks even more delicious. not to mention how good it SMELLS.
i had to bake mine an extra ten minutes longer than the recipe calls for, but oh lord, this recipe is wonderful. so moist, so tasty. i picked it over another i found on the internet because this one doesn’t use half white/half brown sugar — only brown, and you can taste the difference.
i also added a quarter teaspoon of allspice for extra spice. very yummy! thank you so much for this delicious recipe, i’ll be sharing it!
I had bought gingerbread made at a local farm store and was terribly disappointed. Looking to satisfy my craving, I decided to make my own and found this recipe. I thank you so much Jenn, as this is the most delicious gingerbread cake I have ever had!! The recipe is easy and the cake is so moist and perfectly spiced! My husband loves it too. It is perfect as is, but I am thinking that I might actually frost the next one I make with some lightly sweetened cream cheese frosting. A nice holiday dessert! Yum!
My mom has a pan w Xmas trees and gingerbread men in it like a cupcake pan she wants to do gingerbread cookies in it but I think it won’t work and we should try cake or cake/cookie batter can u help? I really need an answer like ASAP please. Thank u
Hi Jill, I can’t say for sure since I’ve never tried it but I suspect this recipe should work – just be sure to grease and flour the pan well (or you can use a baking spray with flour in it, like Baker’s Joy). Please LMK how it they turn out!
I baked this in a loaf tin (9×5) and poured a lemon drizzle icing on top once cooled. I was concerned about the flavor whilst prepping as Molasses smells quite off putting when uncooked but it turned out great. Delicious!
Thank you!
How can I calculate this recipe for 125 servings?
Hi Christina, the recipe makes 16 servings, so you’d need to multiply it by 7 or 8. I would recommend preparing it in several batches as, once you more than double a recipe when baking, it doesn’t always turn out well.
Only had molasses that was labeled “robust” but went for it anyway. So good! Can’t imagine how it could be better with regular. This has such nice bold spice flavor and a wonderful texture. Warm and topped with a dollop of whipped cream… it’s wonderful. Thank you again, Jenn
Can this be converted for a loaf recipe? How?
Hi Lissa, I think that would work. The timing will depend upon the size of your loaf pan, but I’d start checking at about 25 minutes. Hope you enjoy!
Hi, Jennifer —
I have a tree shaped cake pan (from Williams Sonoma) that I would like to use but want to make sure the cake will come out of the pan successfully. Would the cake mold be ok to use with this gingerbread recipe? Thanks!
Hi Cindy, I can’t say for sure since I’ve never tried it but I don’t see any reason it wouldn’t work – just be sure to grease and flour the pan well (or you can use a baking spray with flour in it, like Baker’s Joy).