Cakes, Breads, Muffins & Scones/ Christmas/ Holidays/ Recipes

Real Gingerbread


Nope, not cookies, but real gingerbread, that is a cake and doesn’t resemble a cookie whatsoever. This is a very spicy, dark cake that I wouldn’t recommend if you don’t like molasses. But for a molasses lover, this is an amazing cake.

Ingredients Needed:

1/2 cup of white sugar
1/2 cup of butter
1 egg
1 cup of molasses
2 1/2 cups of flour
1 1/2 tsp baking soda
1 tsp baking powder
2 tsp cinnamon
1 1/2 tsp ginger
1 tsp cloves
1 cup of hot water

Kick the tires and light the fires to 350 degrees.

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Now, on to the different types of molasses. I used cooking molasses, and it does give a darn robust, dark flavor to the cake. I would not use blackstrap, but for those just venturing into the land of gingerbread, Fancy molasses might be the flavor for you to try.

From the Crosby’s Molasses site:

Crosby Molasses produces Fancy molasses also known as Gold star ), Lite Molasses, Cooking Molasses (also known as Family Brand) and Blackstrap molasses.

Fancy molasses is the syrup obtained when sugar cane is crushed and the resulting liquid is clarified and evaporated. Blackstrap molasses is a by product resulting from the manufacture of refined white sugar. When no more sugar can be economically removed from the crushed sugar cane the resulting liquid is Blackstrap Molasses. Molasses is commonly used as a health food providing important vitamins and minerals. (See the nutritional information.) Cooking molasses is a blend of Fancy and Blackstrap molasses.

The use of Fancy molasses in baking results in a lighter coloured, sweeter product.

Blackstrap molasses is darker and has a slight bitter, robust flavour. You can not directly substitute cooking or blackstrap molasses for fancy molasses. The use of cooking molasses results in a darker, less sweet baked product. However, many of our customers prefer its more robust flavour and colour. (Great for ginger snaps and sauces!) Cooking molasses may be used when baking bread, however the bread may not raise as high as with fancy molasses.

On to the cake!

Cream your butter and sugar together. Then add in your egg and the molasses, whichever you chose to use.

Whisk your dry ingredients together well in a separate bowl.

Slowly blend them into the wet mixture, until just combined. The lowest setting on my mixer does such a great job.

When done, take the cup of hot water and add into the mix, combining until it looks like cake batter now, more liquidy.

Pour into a well greased and floured 9×9 pan, and tap it to get the bubbles out.

Bake at 350 degrees until a knife inserted comes out clean, about 50 minutes believe it or not, it takes a long time to bake! But keep an eye on it because everyone’s ovens are different.

I used my Butter Cream Icing on it which was a perfect sweet foil to the dark molasses flavor.

Slice and enjoy.

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Real Gingerbread


  • Author: Karlynn Johnston
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 60 min

Description

Real gingerbread in cake form, spicy and dark.

Ingredients

  • 1/2 cup of white sugar
  • 1/2 cup of butter
  • 1 egg
  • 1 cup of molasses
  • 2 1/2 cups of flour
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp cinnamon
  • 1 1/2 tsp ginger
  • 1 tsp cloves
  • 1 cup of hot water

Instructions

  1. Kick the tires and light the fires to 350 degrees.
  2. Cream your butter and sugar together. Then add in your egg and the molasses, whichever you chose to use.
  3. Whisk your dry ingredients together well in a separate bowl.
  4. Slowly blend them into the wet mixture, until just combined. The lowest setting on my mixer does such a great job.
  5. When done, take the cup of hot water and add into the mix, combining until it looks like cake batter now, more liquidy.
  6. Pour into a well greased and floured 9×9 pan, and tap it to get the bubbles out.
  7. Bake at 350 degrees until a knife inserted comes out clean, about 50 minutes believe it or not, it takes a long time to bake! But keep an eye on it because everyone’s ovens are different.
  8. I used my Butter Cream Icing on it which was a perfect sweet foil to the dark molasses flavor.
  9. Slice and enjoy.

Nutrition

  • Serving Size: 8

 


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1 Comment

  • Reply
    Ralph Spazo
    February 9, 2017 at 12:56 am

    Nutrition Facts
    via: MyFitnessPal
    Servings 8.0
    Amount Per Serving 311 calories

    % Daily Value *
    Total Fat 13g 19%
    Saturated Fat 7g 36%
    Monounsaturated Fat 0g
    Polyunsaturated Fat 0g
    Trans Fat 0g
    Cholesterol 53mg 18%
    Sodium 361mg 15%
    Potassium 665mg 19%
    Total Carbohydrate 55g 18%
    Dietary Fiber 4g 17%
    Sugars 44g
    Protein 1g 3%
    Vitamin A 9%
    Vitamin C 0%
    Calcium 17%
    Iron 17%

    * The Percent Daily Values are based on a 2,000 calorie diet, so
    your values may change depending on your calorie needs.
    The values here may not be 100% accurate because the recipes have
    not been professionally evaluated nor have they been evaluated by the
    U.S. FDA.

  • Reply
    Lisa
    August 21, 2010 at 3:26 pm

    This sounds wonderful! I’m making this for my mom’s bday.

    I love your blog; such fun things!

  • Reply
    Sixx
    March 24, 2010 at 5:11 am

    The batter was tasty, can’t wait for it to finish baking now 😀

    Thanks for posting this!

  • Reply
    Michelle
    March 17, 2010 at 2:45 am

    Great recipe! Thanks for sharing, I love molasses!

  • Reply
    spice and more
    March 17, 2010 at 2:02 am

    Very informative – thank you! And that gingerbread looks lovely too. I think I need to hunt down some molasses to give it a try!

  • Reply
    Patty
    March 16, 2010 at 9:11 pm

    Oh wow that looks amazing, thanks for the recipe! That butter cream icing looks fantastic, can’t wait to try them together!

  • Reply
    julo
    March 16, 2010 at 5:34 pm

    You know, I’ve never had real gingerbread, but that cake looks fantastic! I wanted to make one around Christmas time, but I never got around to it. I might just have to do it out of season because that looks fantastic and I love molasses!

  • Leave a Reply

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