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Gingerbread Cake

This is the recipe for you if you love gingerbread and you're the kind of cook that enjoys the challenge of making it your own! Make this delicious gingerbread as a simple snack cake or add goodies like raisins and other dried fruits, along with nuts, and coconut.

This cake is quick and easy to make and yet gives the appearance and flavor of a dark and gingery gourmet cake. It is sophisticated enough to please even the most serious gingerbread aficionados, yet mild enough for young children to enjoy. The batter is mixed by hand and comes together in just 10 minutes, and the finished cake needs nothing more than a sprinkling of powdered sugar and perhaps a dollop of sweetened whipped cream. We recommend a scoop of vanilla ice cream or perhaps a layer of cream cheese frosting, but even naked, this cake is a winner.

Gingerbread cake can be depended on to keep well in the refrigerator. Make it in advance and tuck it away in an airtight container, unfrosted.

It is important to know what would cause a dry cake, and one of the main factors is an oven that runs too hot. To avoid baking at a temperature five to even 50 degrees hotter than what the dial says (and therefore over-baking and drying out your cake), invest in an oven thermometer for a more accurate reading of the heat in your oven.



This Simple and Tasty Snack Cake Deserves a Place at the Table, Throughout the Year, and Especially During the Holiday Season.

It is Easy to Create a Show-Stopping Christmas Treat Simply By Loading-Up a Moist Delicious Gingerbread Cake with Plenty of Sweet Dried Fruits and Nuts.

Be a wise Holiday Hostess and remember to serve this cake to friends and family.


Gingerbread Cake


  • 2 ½ cups cake flour or all-purpose flour

  • 1 ½ teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • ½ teaspoon ground cloves

  • ½ teaspoon salt

  • ½ cup butter

  • ½ cup granulated sugar

  • 1 large egg , beaten

  • 1 cup very hot water

  • 1 cup unsulphered molasses (or only a ½ cup for a lighter gingerbread)

Grandma’s Original unsulphured molasses


  1. Preheat oven to 350 degrees F. Prepare a 9x13'' pan or cupcake pan and set aside.

  2. In a small to medium bowl combine the first six ingredients: flour, baking soda, cinnamon, ginger, gloves, and salt. Stir to combine, and set aside.

  3. In a large mixing bowl combine the egg, sugar, butter, and molasses, mix very well.

  4. Add the dry ingredients to the wet mixture and stir to combine.

  5. Slowly pour in the hot water and stir until smooth (batter will be very thin).

  6. Pour batter into prepared pan and bake for approximately 40 minutes or until a toothpick inserted in the center of the cake comes out clean.

  7. Please note that baking time is less for cupcakes, 16-19 minutes.

  8. Enjoy this recipe served hot or cold.

Please note: We recommend using Grandma’s Original unsulphured molasses, readily available in your local grocery store. And please do not use blackstrap molasses as it is quite bitter and would have a significant impact on the flavor of your cake.