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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This cake was wonderful. The only thing I did differently was I dehydrated fresh ginger and then ground it in my coffee grinder. I followed the recipe proportions as written, including the ginger. The cake turned out very good. I served the cake with a homemade apple pie filling on top. Awesome.
Do you know how many cups of batter this makes? I would like to double or triple this to make into a bundt cake for the holidays.
Hi Debra, Unfortunately, I didn’t measure. I’m guessing you would double it, though. Please let me know how it turns out — great idea 🙂
Hi – doubled the recipe and made it as a bundt cake and it was AWESOME!!! Definitely the new family favorite.
How long did this take to bake using a Bundt pan?
We are going to the Mountains for Thanksgiving and I would like to bake this and freeze it prior to going. Is this possible and are there any suggestion for freezing this dessert.
Hi Deborah, This cake freezes well; just wrap with foil and place in a freezer bag and you’ll be good to go 🙂
Sounds good! Can this be baked in a loaf pan?
Hi Karin, Yes that should work.
Hello. How long would you recommend to bake in a loaf pan? Thank you.
Hi Miggs, Yes, I think you could prepare these in a loaf pan. Depending upon the size of the loaf pan, you may need to adjust the cooking time. I’d start checking at about 25 minutes.
I made this for Thanksgiving dessert. Everyone loves it… I served it with a Pomegranate compote on top. I am going to keep making this.
I’ve made many a recipe trying to recreate an old favorite….this is the closest and best by far. I opted for golden syrup and used 60grams of butter for conversion to Australian standards and it was perfectly moist, with excellent flavours.
Dear Jen,
Is it possible to use rye flour in this recipe? For full ir partial substitution of wheat flour? If yes, would other ingredients need any adjustments? Thank you very much in advance.
Hi Marina, I would probably not use rye flour in this recipe, as it would change the flavor quite a bit. Sorry!
Looks great, but can I make it in a bundt pan? How would I adjust the cook time? Thanks!
Hi Ann, I’m afraid there’s not enough batter for this recipe to work in a bundt pan. Sorry!
I came across this recipe on my Facebook newsfeed and was intrigued. Baking is not my strong suit, but the instructions were so detailed and helpful. This was simply amazing. My kids absolutely loved it and requested it for Christmas Eve! Thank you! I may just try baking something else! 🙂
I needed a quick dessert for an impromptu holiday gathering last weekend. This fit the bill perfectly – no waiting for butter to soften! The cake turned out moist and was very delicious served with a bit of lightly sweetened whipped cream and some pomegranate seeds on top as a garnish. I can always count on Once Upon a Chef for a no-fail and delicious crowd-pleasing recipe.