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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Best. Gingerbread. Ever! I used an 8 x 8 pan so it would be a little thicker. Perfectly done at 35 minutes. Easy to mix together. Moist and with just the right amount of spice. I always serve gingerbread with whipped cream or ice cream and a lemon sauce. However, this recipe is delicious on it’s own. Another Jenn perfection!
Perfect as is. Moist, good spice, tender….. For a fall New England day it’s just right.
I’ve made this many times and is just the best gingerbread that I’ve come across. I didn’t alter anything as I find it perfect as is
This recipe must have a typo I actually went out to buy new of everything for this recipe but I just ended up with a thick black paste not at all what the picture looked like it was a smell and a taste of pure molasses very disappointed
I’m so sorry this was a miss for you! Is there any chance you could’ve made a measuring error? How did it come out after baking it?
Hi! Would this work in a loaf pan?
Hi Alison I haven’t made this in a loaf pan so I’m not certain how it will rise, but I think it should work. Please LMK how it turns out if you try it!
After searching a long long time, I can finally say I found a recipe that is EXCELLENT!!! This recipe tastes exactly like I remember my mom making. I followed the directions to a “T” the first time I made it. The second time, the only change I made was to add raisins to the batter to satisfy my hubby’s remembrance of this cake.
Thank you for an awesome perfect recipe.
Hi. I’ve just made this recipe. Delicious 😋 I substituted the molasses for treacle and substituted the individual spices for two and a half teaspoons of a gingerbread spice mix from a local company’s spice shop (Gewürzhaus Herb & Spice Merchants, here in Australia)It has has cassia, coriander, star anise, ginger and nutmeg banda.
Very nice and moist
I have to retract my previous unenthusiastic review (three stars.) Since the results that time were mediocre I didn’t intend to make it again, but there were so many positive reviews I decided to give it another try. Here is what I did differently the second time:
1. Substituted 1/3 cup corn syrup for 1/3 cup molasses. (Still used 1/3 cup molasses.)
2. Threw out my old powdered ginger and used fresh, very lively powder.
3. Used an extra large egg. (It actually had two yolks.)
4. Used all brown sugar. (No top up with yellow sugar.)
This time it came out great – the rising was perfect and the flavour nicely balanced between ginger and sweetness. I think steps one and two made most of the difference. Someone who really likes molasses may want to stick with the 2/3 cup per the recipe. But for the other couple of reviewers who could taste nothing but molasses this should work for them.
Delicious. I have to admit to tweaking it a bit as I love ginger and nuts so I added a handful of walnuts and chopped crystallized ginger. Turned out perfect.
This is one of the best gingerbread recipes I have made! The recipe couldn’t be easier and the result doesn’t disappoint!!
Would you be able to use this in a cake mold? Just concerned about raw vs over cooked
Hi Angela, I can’t say for sure as I’ve never made it in a mold, but one reader commented that she has done it successfully. Please LMK how it turns out if you try it!