Great Grandma'S Soft Ginger Cake
A moist, warmly spiced ginger cake with rich molasses flavor, perfect for cozy afternoons or festive gatherings, appealing to those who love classic, comforting baked treats.
Ingredients
Instructions
- Sift together the flour, baking soda, ground ginger, cinnamon, and salt.
- Cream the sugar and shortening, then add the molasses and continue to blend well.
- Gradually add the dry sifted ingredients to the creamed mixture alternately with boiling water, beginning and ending with dry ingredients, stirring in the eggs after each addition.
- Pour the batter into a well-greased 13 x 9 x 2-inch baking pan.
- Bake in a moderate oven at 350°F (175°C) for 30 minutes or until the center springs back when pressed with a fingertip.
- Cool in the pan at room temperature before serving.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. You can substitute half of the shortening with unsalted butter for a more pronounced buttery taste. If you prefer a spicier cake, add a pinch of ground cloves or nutmeg. Make sure to sift the dry ingredients well to avoid lumps in the batter. This cake is also delightful served with a dollop of whipped cream.
Serving Suggestions
Serve this soft ginger cake with a scoop of vanilla ice cream or a drizzle of warm caramel sauce for an indulgent treat. It pairs beautifully with a cup of hot tea or coffee. For a festive touch, try serving it alongside Homemade Coconut Cream Pie for a delightful dessert spread. Dust with powdered sugar before serving for an elegant finish.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. You can also refrigerate it to extend its shelf life up to a week. To reheat, simply warm individual slices in the microwave for 10-15 seconds or enjoy it cold. The flavors deepen over time, making it even more delicious.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grandma'S Soft Ginger Cake contains roughly 806 calories, with 13g protein, 219g carbohydrates, and 6g fat. It is an excellent source of dietary fiber (319% of the Daily Value), iron (155% of the Daily Value), and calcium (131% of the Daily Value). Note that it is relatively high in sodium, at 3000mg per serving (130% 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 cake ahead of time?
Yes, this ginger cake can be made a day in advance. In fact, it often tastes better the next day as the flavors meld together. Just ensure it is stored properly in an airtight container to maintain its moisture.
Can I freeze this ginger cake?
Absolutely! To freeze, wrap the cooled cake tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it in the refrigerator overnight and bring it to room temperature before serving.
What can I use instead of eggs?
For a vegan version, you can replace each egg with a flaxseed meal or chia seed egg. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit for a few minutes until it thickens, and use it as an egg substitute in the recipe.
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).