Gingerbread Cake
Gingerbread Cake is a delightful spiced treat that combines the warm flavors of ginger, cinnamon, and molasses. This cake is perfect for cozy gatherings, holiday celebrations, or a comforting dessert any time of year. Its rich taste and moist texture make it a favorite among both gingerbread lovers and cake enthusiasts.
Ingredients
Instructions
- Mix all dry ingredients in a bowl.
- Cream sugar and shortening together in a separate bowl.
- Add molasses to the creamed mixture and blend well.
- Combine the dry ingredients with the wet mixture.
- Pour the batter into a greased 13 x 9 inch pan.
- Bake at 350° for 30 minutes or until the center springs back.
- Cool in the pan, then cut into squares.
Tips & Substitutions
For a lighter texture, you can substitute half of the all-purpose flour with whole wheat flour. If you prefer a spicier flavor, add an extra pinch of ginger or cinnamon. Make sure to use freshly ground spices for the best taste. If you want to make the cake vegan, consider using applesauce instead of eggs and coconut oil instead of shortening.
Serving Suggestions
This gingerbread cake is delightful served warm with a dollop of whipped cream or a scoop of vanilla ice cream. It pairs beautifully with a warm cup of tea or coffee. For a festive touch, sprinkle powdered sugar on top or serve with a drizzle of caramel sauce. Consider serving it alongside Chewy Raisin Walnut Shortbread Bars for a delightful dessert spread.
Storage & Reheating
Store leftover gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze individual slices for up to 3 months. To reheat, simply warm in the microwave for about 15-20 seconds or in a preheated oven at 350°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gingerbread Cake contains roughly 210 calories, with 5g protein, 46g carbohydrates, and 4g fat. It is an excellent source of dietary fiber (36% of the Daily Value), iron (21% of the Daily Value), and vitamin C (20% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 742mg per serving (32% 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 sweetener instead of sugar?
Yes, you can substitute sugar with brown sugar or coconut sugar for a richer flavor. Keep in mind that using liquid sweeteners like honey or agave syrup may require adjusting the liquid content in the recipe.
What can I do if my cake is too dense?
If your gingerbread cake turns out dense, it may be due to overmixing the batter or measuring the flour incorrectly. Ensure you spoon the flour into the measuring cup and level it off rather than scooping directly from the bag, which can pack it down.
Can I add nuts or fruit to the batter?
Absolutely! Chopped walnuts or pecans can add a nice crunch, and diced apples or pears can introduce moisture and flavor. Just be sure to adjust the baking time slightly, as additional ingredients can change the cake's baking dynamics.
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).