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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Really yummy! I used OliveNation’s molasses powder and cinnamon and mine which made it really tasty and easier to make! Highly recommend!
Thank you for sharing your recipe!
Do you think it would work with the nordic ware gingerbread pan?
Hugs xx
Hi Adriana, Is it a bundt pan? If so, I wouldn’t recommend it. I think it may be delicate for a bundt pan and you may have problems with sticking. Sorry!
Yeah, it is a bundt. thanks for replying xx
We made this recipe last night and it was delicious. Can I make this with a little less molasses to tone that flavor down a bit? Ty🥰
Glad you liked it! Yes, it’s fine to cut back on the molasses — I’d replace it will additional water.
If I make this in a bread pan, what temp and baking time should I use?
Hi Yvonne, what size is your loaf pan?
I tried this recipe today and it reminded me of being a child again! Absolutely perfect and I served it with whipped cream on top
Baked this today, and the entire house smelled of fall! Used 8×8 pan and it turned out perfectly in 35 min. We enjoyed it warm with freshly whipped cream and the flavor and texture were divine! Next time I plan to use an 9″ round and turn it out onto a beautiful plate after cooling, with a dusting of confectioners sugar.
Jenn’s recipes have never disappointed – from her French Apple Tart, where the crust turns out soooo light and flaky, to her beef stew, and let’s not forget her pumpkin pie which never cracks (and incidentally, is great with a Biscoff Cookie crust). While I’m pretty confident in the kitchen, her detailed instruction, as well as description of ingredients would allow even a total beginner to experience culinary success!
💗
Hello-
Can this recipe be doubled?
Sure!
OMG! Just made this with gluten-free all-purpose flour and had to sub half the molasses for maple syrup because I ran out, but it was AMAZING! A total hit and I will definitely be making again. Thanks Jenn!
Jenn–Thanks so much for your thoughts on the pear upside down cake. Will do as you say and try with a pear/cinnamon/ginger sauce on the side instead. Loved the brandy/caramel/apple/ginger sauce with vanilla ice cream idea from Helen.
For some reason I’m thinking a strawberry sauce and vanilla ice cream might also go well with this cake too although realize it’s not the norm.
Your recipes always delight and inspire. Thanks Again.
Hi Jenn. Made this with unsulphured blackstrap molasses – heady aroma a bit of chewy texture. Fabulous. Made caramel chopped apples and finely chopped candied ginger, brandy sauce made with leftover caramel served it all with good vanilla bean ice cream. First of the season autumn dinner for eight. Nothing left over and everyone asked for the recipes. Thank you.