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.
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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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Slightly on a dry side, requires ice cream or butter to enjoy it. I would add fruits or candied ginger and nuts to enhance texture and add flavours.
I just made this for the first time and it was delicious! I never had gingerbread growing up and only tried it for the first time a few days ago and wanted to make it myself. This recipe was easy to follow and delivered amazing results. My daughter said “this is sooo good!”. Thank you for the recipe and for helping us make a new holiday tradition!
My husband loves this recipe and the way it tastes! My only question is, every time I make it – the middle ends up concave/receded in sort of a square shape. I’m using an 8 x 8 pan instead of 9 x 9, is that why?
Yes, it sounds like it’s a bit underbaked. Because you’re using a slightly smaller pan, there is more depth to the bread so it probably just needs a few more minutes in the oven.
The recipe sounds wonderful! How can I make cupcakes from this recipe rather than a cake. I am taking them to a Christmas party and want people to be able to pick up an individual cupcake rather than cutting a piece of the cake.
Suggestions?
Thank you so much!
Yours in baking!
Catherine
Hi Catherine, These could be turned into muffins, but they’ll be fairly small; you could do 1.5 times the recipe to make them a little bigger but keep in mind that they won’t dome like cupcakes do. I would start checking them for doneness after about 20 minutes. Hope everyone enjoys!
If I cook this in an 8 inch square pan, would I reduce the heat and increase the cooking time? If so, what temp and how long?
Hi Tracey, I don’t think you’ll need to reduce the oven temp but it will need a bit more time in the oven. Hard to say how much, but I’d start with 5 minutes. Hope you enjoy!
Thank you, Jenn!!!
Spectacular flavour and moistness! Best I have ever made. Followed the recipe exactly as written, and used real butter, of course. Didn’t need anything like frosting, or whipping cream or ice cream – tho it was good warm with a dab of vanilla ice cream.
Thanks.
Cake looks fantastic! How long will the cake keep for? Just wondering how soon to cook it before Christmas? Day before or days before? Thank you
Hi Dianne, This is best right out of the oven, but you can make it up to 2 days 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. Hope you enjoy!
this looks phenomenal! do you think it would work in a standard loaf pan?
Sure, I think this will work in a loaf pan. Please LMK how it turns out!
Considering this for tonight since we finally have fall in Nashvillle! Wondering what is wrong with black strap molasses which I Purchased from Trader Joe’s?.
Hi Ross, Blackstrap molasses has a much stronger taste. I fear that if you use it here, the gingerbread would taste bitter. Sorry!
I have made two of these this Christmas season. They are so delicious. The one I served with just confectioners sugar and the other I used a buttercream icing with some zested lemon in it. I love everyone of Jen’s recipes. Jen you give such great directions and your food is just always so delicious.
Thanks Jenn for another simple and delicious recipe. I made mine in the morning for a small evening dinner party and reheated just the pieces I was serving for dessert by wrapping all of the pieces in one big foil packet and setting it into an oven heated to 220 degrees and then turned off. I popped it into the oven right before the main course so it was in the oven for probably 30 minutes or so. The gingerbread was completely warmed through with no negative effects. Everyone loved it.
On a side note, the following day I tried a piece without warming it up and concluded that the gingerbread definitely benefits from being served warm.
Great tip! Thank you.
Another perfect recipe! We were having a simple supper last night and I wanted a dessert to match. There’s nothing better than gingerbread and lemon pudding. A comfort food from my childhood. The gingerbread was soft and perfectly spiced. Every recipe of yours has been a hit. Thanks for making me bake like a pro!