Soft Ginger Cake(Gingerbread)
A rich, moist gingerbread cake featuring warm spices, molasses, and a hint of brandy, perfect for festive occasions or cozy gatherings with friends and family.
Ingredients
Instructions
- Soften the butter and beat in the sugar until well combined.
- Add the molasses and beat the mixture thoroughly.
- Sift the dry ingredients into the flour mixture.
- Reserve enough flour to coat the raisins and currants before folding them into the batter.
- Add the coated raisins and currants to the batter.
- Pour the batter into a prepared baking pan.
- Bake in a preheated oven at 350°F (175°C) for about 60 minutes or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool before serving.
Tips & Substitutions
For a lighter texture, consider sifting the flour before adding it to the mixture. If you want to reduce sugar, you can substitute half of the sugar with applesauce or mashed bananas. Freshly grated ginger can enhance the flavor, but adjust the quantity based on your taste. For a twist, add a mix of dried fruits like apricots or cranberries.
Serving Suggestions
Serve the soft ginger cake warm or at room temperature, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream for added indulgence. It pairs beautifully with a cup of tea or coffee. Consider serving it alongside a fruit salad or a scoop of Fage(Irish Bread) for a delightful contrast.
Storage & Reheating
Store leftover ginger cake in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and place it in the freezer, where it can last for up to 3 months. To reheat, warm individual slices in the microwave for 15-20 seconds or in a low oven until just heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Soft Ginger Cake(Gingerbread) contains roughly 358 calories, with 6g protein, 87g carbohydrates, and 1g fat. It is an excellent source of vitamin C (65% of the Daily Value), dietary fiber (34% of the Daily Value), and iron (23% of the Daily Value), and a good source of calcium and protein. Note that it is relatively high in sodium, at 809mg 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 fresh ginger instead of ground ginger?
Yes, you can use fresh ginger in place of ground ginger. Use about 1 tablespoon of freshly grated ginger to replace 1 teaspoon of ground ginger. Just be sure to adjust based on your taste preference, as fresh ginger can be more potent.
Is it necessary to use rose water?
Rose water adds a unique floral note to the cake, enhancing its flavor. However, if you prefer not to use it, you can omit it or substitute with a splash of vanilla extract for a different aroma.
What can I use instead of molasses?
If you don’t have molasses, you can substitute it with honey or maple syrup, though the flavor will be slightly different. Dark corn syrup is another alternative, providing a similar sweetness without the strong flavor of molasses.
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).