Great Grandma'S Soft Gingerbread Cake
A moist, spiced gingerbread cake with warm flavors of ginger, cinnamon, and cloves, perfect for holiday gatherings or cozy dessert occasions.
Ingredients
Instructions
- Sift flour, baking soda, spices, and salt together.
- Cream shortening and sugar until light and fluffy.
- Add syrup and blend well.
- Alternately add the flour mixture and boiling water to the creamed mixture, beginning and ending with the flour mixture.
- Stir in well-beaten eggs and blend thoroughly.
- Pour batter into a greased 13 x 9-inch pan.
- Bake at 350°F (175°C) for 30 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of syrup. If you want a lighter version, you can substitute half of the shortening with applesauce. Ensure that the eggs are at room temperature for better incorporation into the batter. When measuring flour, spoon it into the measuring cup and level it off to avoid packing, which can lead to a dense cake.
Serving Suggestions
Serve this soft gingerbread cake with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of spiced tea or coffee. For a festive touch, drizzle with cream cheese frosting or serve alongside Divinity Icing Or Candy for a sweet contrast.
Storage & Reheating
Store any leftover gingerbread cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, warm individual slices in the microwave for 10-15 seconds or in a preheated oven at 300°F (150°C) until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grandma'S Soft Gingerbread Cake contains roughly 215 calories, with 5g protein, 52g carbohydrates, and 1g fat. It is an excellent source of dietary fiber (54% of the Daily Value), iron (27% of the Daily Value), and vitamin C (21% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 807mg per serving (35% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. Start by using 1/2 whole wheat flour and 1/2 all-purpose to see how you like it before making a full switch.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted in the center comes out clean or with just a few moist crumbs. If it comes out with wet batter, it needs more time; continue baking and check every 5 minutes until done.
Can this gingerbread cake be frozen?
Yes, this gingerbread cake freezes well! Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving to maintain its moisture.
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).