Gingerbread Cake Recipe

4.5 7 6
Gingerbread Cake Recipe
Gingerbread Cake Recipe photo by Taste of Home
Publisher Photo

Gingerbread Cake Recipe

Read Reviews
4.5 7 6
Publisher Photo
"This dark moist cake combines the old-fashioned flavors of ginger and molasses," says Ila Alderman of Galax, Virginia. "The recipe was passed down to me from a dear aunt."
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.
MAKES:
9 servings
TOTAL TIME:
Prep: 10 min. Bake: 30 min.

Ingredients

  • 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

Directions

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.
Originally published as Gingerbread Cake in Taste of Home April/May 2002, p41

Nutritional Facts

1 piece: 241 calories, 8g fat (2g saturated fat), 24mg cholesterol, 150mg sodium, 40g carbohydrate (22g sugars, 1g fiber), 3g protein.

  • 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
  1. 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.
  2. 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.
Originally published as Gingerbread Cake in Taste of Home April/May 2002, p41

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Reviews forGingerbread Cake

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Loiscooks User ID: 3656565 232297
Reviewed Sep. 4, 2015

"I did not care for the texture -- it was almost doughy. It was okay, but I probably will not make it again."

MY REVIEW
NanZim User ID: 3929200 47412
Reviewed Oct. 11, 2014

"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."

MY REVIEW
markimalekat User ID: 746228 55238
Reviewed Dec. 21, 2013

"Made it into cupcakes and topped with nutmeg buttercream frosting. Very nice."

MY REVIEW
1275 User ID: 6324211 85007
Reviewed Jan. 10, 2012

"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."

MY REVIEW
Flenner User ID: 2160342 126062
Reviewed Oct. 19, 2009

"Simple to make and very moist"

MY REVIEW
lovelylinda7 User ID: 2863827 60371
Reviewed Jun. 9, 2009

"where are the ingredients?"

MY REVIEW
jadair User ID: 1125761 103525
Reviewed Jan. 24, 2009

"want to try"

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