- 1/3 cup shortening
- 1/2 cup sugar
- 1 egg
- 3/4 cup water
- 1/2 cup molasses
- 1-1/2 cups all-purpose flour
- 1 teaspoon ground ginger
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- Whipped topping
- In a large bowl, cream shortening and sugar until light and fluffy. Beat in egg. Combine the water and molasses. Combine the flour, ginger, baking soda and salt; add to creamed mixture alternately with molasses mixture, beating well after each addition. Pour into a greased 8-in. square baking pan.
- Bake at 350° for 28-32 minutes or until a toothpick inserted near the center comes out clean. Serve warm with whipped topping. Yield: 9 servings.
Reviews for Gingerbread Cake
"I did not care for the texture -- it was almost doughy. It was okay, but I probably will not make it again."
"This is so simple to prepare and has lots of flavor. It imparts a wonderful aroma as it bakes. November 21st is National Gingerbread Day."
"Made it into cupcakes and topped with nutmeg buttercream frosting. Very nice."
"Great cake; very simple. I would recommend not using as much molasses; it can be a little overpowering. Also be sure to use mild flavor molasses. Instead of whipped topping, I made a cream cheese icing with 1/4 cup softened butter, 3 oz. cream cheese, 1 cup powdered sugar and 1 tablespoon milk. Very moist! Will make again."
"Simple to make and very moist"