Grandma'S Gingerbread Cake
A warm, spiced gingerbread cake with rich molasses flavor and aromatic spices, perfect for holiday gatherings or cozy desserts with a luscious cream topping.
Ingredients
Instructions
- Preheat the oven to 325° to 350°F.
- Cream together sugar and butter until smooth.
- Add the egg and molasses, mixing thoroughly.
- Sift together flour, soda, cinnamon, ginger, cloves, and salt; gradually add to the wet mixture.
- Stir in hot water until batter is smooth.
- Pour the batter into a greased baking pan.
- Bake for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly before serving with at least 1 cup of cream.
Tips & Substitutions
For a spicier flavor, increase the ginger and cinnamon to 1 1/2 teaspoons each. If you're out of molasses, dark corn syrup can be a suitable substitute, though it will alter the taste slightly. Ensure the butter is softened before creaming, as this helps incorporate air for a lighter cake. This gingerbread cake pairs beautifully with No Cholesterol Apple Cake for a delightful dessert spread.
Serving Suggestions
Serve this delicious cake warm with a generous pour of cream on top. It also pairs wonderfully with a side of spiced apple slices or a scoop of vanilla ice cream for dessert. For a cozy gathering, consider serving it alongside other favorites like Bread And Celery Stuffing for a comforting meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake tightly in plastic wrap and refrigerate, where it will last about a week. To reheat, simply slice and warm in the microwave for 15-20 seconds, or enjoy at room temperature.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma'S Gingerbread Cake contains roughly 1318 calories, with 13g protein, 164g carbohydrates, and 70g fat. It is an excellent source of iron (44% of the Daily Value), potassium (33% of the Daily Value), and protein (26% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 1314mg per serving (57% 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 make this gingerbread cake in advance?
Yes, this cake can be made a day ahead. Let it cool completely, then cover it tightly in plastic wrap and store at room temperature. When ready to serve, simply warm it slightly or serve it at room temperature for the best flavor and texture.
What can I use instead of butter?
If you need a dairy-free option, you can substitute the butter with coconut oil or a vegan butter alternative. Keep in mind that using coconut oil may impart a slight coconut flavor, which can complement the spices well.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean. Additionally, the edges will start to pull away from the pan, and the top should spring back when lightly pressed. Keep an eye on it, as baking times can vary.
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).