Fairy Gingerbread Cake
A spiced gingerbread cake with raisins and nuts, offering warm flavors and moist texture, perfect for festive occasions or cozy gatherings.
Ingredients
Instructions
- Cream sugar and Crisco in a bowl.
- Add beaten eggs, milk, and molasses.
- Sift flour, soda, ginger, and cinnamon into the mixture and beat well.
- If desired, fold in raisins and chopped nuts.
- Bake in a greased shallow loaf pan at 350°F for about 45 minutes.
Tips & Substitutions
For a lighter version, consider substituting half of the Crisco with unsweetened applesauce. If you prefer a spicier flavor, increase the ginger to 1 tablespoon. You can also use whole wheat flour for a healthier alternative. To enhance the cake's moisture, try adding a tablespoon of honey or maple syrup. Be careful not to overmix after adding the dry ingredients to keep the cake tender.
Serving Suggestions
Serve slices of Fairy Gingerbread Cake with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent dessert. It pairs beautifully with Colonial Coffee Punch for a festive gathering. Additionally, try serving it alongside fresh fruit or a light salad for a balanced meal. This cake is perfect for holiday celebrations or cozy gatherings.
Storage & Reheating
Store any leftover Fairy Gingerbread Cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate for up to a week. To reheat, simply slice and warm in the microwave for 10-15 seconds or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Fairy Gingerbread Cake contains roughly 677 calories, with 11g protein, 126g carbohydrates, and 17g fat. It is an excellent source of iron (31% of the Daily Value), potassium (24% of the Daily Value), and protein (22% of the Daily Value), and a good source of vitamin C and dietary fiber. Note that it is relatively high in sodium, at 559mg per serving (24% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fat instead of Crisco?
Yes, you can substitute Crisco with unsalted butter or coconut oil in equal amounts. Each will impart a slightly different flavor and texture to the cake, but both should work well. Keep in mind that butter will add richness, while coconut oil will lend a subtle coconut flavor.
What can I use instead of raisins?
If you're not a fan of raisins, you can replace them with dried cranberries, chopped dates, or even dried apricots. Each option will bring a unique flavor to the cake, so feel free to experiment based on your taste preferences.
Is this cake suitable for vegetarians?
Yes, this Fairy Gingerbread Cake is suitable for vegetarian recipes as it contains no meat or animal-derived ingredients beyond eggs and dairy. For a vegan version, you can replace the eggs with flaxseed meal mixed with water or use a commercial egg replacer. Adjust the milk to a plant-based alternative to keep it vegan.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).