My Recipe Box

Old-Fashioned Gingerbread


Yields one 8x8-inch cake.

  • by from Fine Cooking
    Issue 23

If you like, dust the gingerbread with confectioners' sugar and present it on a platter. I like to serve it straight from the baking dish. The amounts of flour and butter are given by weight (ounces) and by volume (cups or tablespoons); use either measurement.

  • 8-1/4 oz. (1-3/4 cups plus 2 Tbs.) flour
  • 1-1/2 tsp. baking soda
  • 2-1/4 tsp. ground ginger
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • Pinch salt
  • 2-1/2 oz. (5 Tbs.) butter, softened at room temperature
  • 1/3 cup sugar
  • 1 large egg
  • 3/4 cup dark molasses
  • 3/4 cup cold water
For the whipped cream:
  • 1 cup heavy cream (not ultrapasteurized, if possible)
  • 1/4 cup maple syrup

Heat the oven to 350°F. Butter an 8x8-inch cake pan. Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt onto a sheet of waxed paper. Set aside.

In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.

Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 35 to 40 minutes. Let cool in the pan about 1 hour before serving.

Beat the cream until thickened. Slowly pour in the syrup and continue beating until the cream holds soft peaks. Cut the cake into squares; serve with the whipped cream.

nutrition information (per serving):
Size : based on nine servings, Calories (kcal): 380, Fat (kcal): 17, Fat Calories (g): 150, Saturated Fat (g): 10, Protein (g): 4, Monounsaturated Fat (g): 5, Carbohydrates (mg): 53, Polyunsaturated Fat (mg): 1, Sodium (g): 340, Cholesterol (g): 75, Fiber (g): 1,

Photo: Rita Maas

This is SO delicious, gingery and moist, and the maple syrup whipped cream is perfect for it. I bake it in a round cake pan to avoid overdone crusty corners. Ideal sized cake for a small family gathering.

WOW - finally a moist yummy Gingerbread. I took the advice from another reviewer and doubled the spices which everyone really liked. My alteration: I substituted King Arthur Gluten Free flour and added a teaspoon of Xantham Gum. Baked as directed, and it was amazing. Day two it's still super moist!

The flavor was terrific, but did anyone else have an issue with the cooking time? Perhaps it is my oven, but 55 minutes was too long; it was a tad dry.

A Family favorite since 2009! For an added Scandinavian kick, we double all the spices ( per my Swedish grandmother's suggestion ) and serve it w/ unsweetened whipped cream. We make it in a pie pan - pretty at parties!

I love gingerbread, but I usually make it with cooking oil because I refuse to use shortening which many recipes call for. I decided to give this recipe a try, but ran out of molasses at about a 1/2 cup, so I added dark agave nectar for the remaining 1/4 cup. I also reduced the cloves because a little goes a long way. Results were very good. I've added this to my regular recipes. Yum!

This is in my favorites file. It's even better and more moist on day two. I've made it more times now than I can even remember!

This is a nice gingerbread cake- light and just moist enough. I substituted allspice and nutmeg (1/4 tsp each) for the cloves with nice results. Great with morning coffee!

I've never been fond of gingerbread, but I'm a convert now. Delicious and easy to make.

My husband and I agree that this is the best gingerbread we have ever had.

I adapted this recipe to be gluten free, and it was wonderful! In place of the wheat flour I used 1 1/2 cups of brown rice flour, 1/4 cup of tapioca flour, 1/2 teaspoon Xanthan gum and 1/2 teaspoon guar gum. I increased the butter to 6 tablespoons and the egg from 1 to 2, the soda to 2 teaspoons, and the sugar to 1/2 cup. All the rest I left the same. I usually have to try 2 or 3 times to get a recipe converted where it will turn out as close as possible to the original recipe, but this one worked the first time!

This worked beautifully - my husband didn't even wait for the whipped cream - don't understand the problem with the pan size, I have an old aluminum pan 8x8 and it worked perfectly. Tks FC & Ms Pugliese - it's delicious & will make again.

Delicious. I had no problems fitting this in an 8"x8" pan. No overflow. My pan was 2" high. I would make this again, it's very moist. The flavour was lovely, especially with the whipped cream.

This is a perfect recipe. Moist and spicy with a light texture.

Smells and tastes good, but the 8" cake pan is too small, and the cake overflows. Grrr. Next time I'll use 2 pans.

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