Gingerbread Cake

This is a new favorite for us! I always love the smell of gingerbread baking on a cold winter’s day while the family is huddled inside. Today I made this and the girls were skeptical. They just weren’t sure about the molasses. As it baked, though, I caught them checking the timer and when it went off, they wanted a piece right away. This does have to cool a bit, but it is worth the wait. As one of the girls said after she dove in with her fork: “I don’t like gingerbread, but I love this.” They confirmed it as a keeper, so it gets a space on the blog.


Gingerbread Cake

2 1/2 cups flour
1 1/2 teaspoons ground ginger
2 teaspoon ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/2 cup (1 stick) butter, softened
1/2 cup firmly packed brown sugar
1 cup molasses
1 egg
1 cup boiling water
Whipped cream


1.Preheat oven to 350 degrees F.

2.Grease 9 inch square baking pan.

3.In a medium bowl, Stir together flour, ginger, cinnamon, baking powder, and baking soda.

4.In a separate, large bowl, beat softened butter, brown sugar, and molasses.

5.Mix egg into the wet mixture.

6.Add the dry mixture, alternating with boiling water, to the wet mixture, stirring until well-blended.

7.Pour into the greased pan.

8.Bake 40 minutes at 350 degrees. or until a toothpick inserted in the center comes out clean.
Remove from oven and let sit on wire rack (still in pan) about 10 minutes.

9.Invert cake onto wire rack and cool completely.

10.Serve with whipped cream