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 is a fabulous recipe. I have made it several times for a brothers birthday, who retains memory of our mothers recipe, which totally compared to this one.
Hi… OK, your recipes are wonderful (I refuse to tell my husband my cooking “secret weapon”… you!) I have not made this recipe yet, but I am excited to try it. I just wanted to add that Mom made this often when I was growing up… she ALWAYS served it with a warm lemon sauce poured over it. It was “to die for….mmmmmm”. I will do the same :^)
Best tasting gingerbread I’ve ever had.
I used an 8×8 metal pan, Brer Rabbit mild molasses (hard to find), added a tablespoon of fresh grated ginger per a helpful commenter and added five minutes to the baking time for that pan. The center fell and was moister than the edges. Not sure what I did wrong, but I didn’t care (a guy thing).
Thanks as always, Jenn. Your recipes are very, very much appreciated. I also appreciate using the metric slider to weigh the flour and brown sugar in grams for more accuracy.
So glad you enjoyed it! You mentioned that the center was more moist than the edges — was your pan a dark color metal?
Thanks for the query, Jenn. No, it’s a light color. Seems like this has happened to others here.
Hi John, when I initially looked at your comment, it didn’t pop out that you used an 8 x 8“ pan. I feel confident that was the issue as even in a 9 inch pan, this cake dips ever so slightly in the middle.
Excellent recipe, for sure! Just a curious question, has anyone has tried this recipe using hot coffee in place of the boiling water. would that be weird tasting?
Hi Jenn! This cake sounds delicious! For reheating it you mentioned using a toaster oven. Since I don’t have one would microwaving work too?
Sure, Liz – just reheat very briefly in microwave.
If I bake this to bring to a Christmas lunch at someone else’s house, what’s the best way to reheat it?
You can cover it with foil and warm in a 300-oven for 10 to 15 min.
This recipe reminds me of one that I made with my father when I was a little girl. It comes out delicious just like that old recipe. I use this cake for the base of an Eggnog Gingerbread Trifle that I make for Christmas Day.
I’d like to serve this warm at Christmas Eve but will need to make in advance. Do you see any issues with making the batter but leaving it and cooking when we want it? Or would I be better to cook and rewarm? Thanks!
Hi Debbie, It would definitely be better to bake and then warm up prior to serving.
so very good!! I made this in 4 mini loaf pans to give away to the neighbors for Christmas. Each pan took 3/4C of batter + a little that was left over in the bowl. Increased the bake time a couple of minutes, used silicone pans. Great recipe, thanks
Absolutely delicious! Dense and rich in flavor!! Thanks Jenn