This traditional gingerbread cake delivers a warm, comforting experience perfect for chilly evenings or holiday gatherings. Rich with the deep, robust flavor of molasses and a balanced blend of warming spices like ginger and cinnamon, it offers a satisfyingly moist texture that pairs beautifully with a dollop of whipped cream. The recipe uses simple pantry staples, including sour milk for tenderness and brown sugar for moisture and color. It’s an excellent choice for dessert after a hearty meal or as a standalone treat with coffee. Easy to prepare, this cake brings a nostalgic, home-baked charm to any table, making it a favorite for both casual snacks and special occasions.
Gingerbread
Description
This traditional gingerbread cake delivers a warm, comforting experience perfect for chilly evenings or holiday gatherings. Rich with the deep, robust flavor of molasses and a balanced blend of warming spices like ginger and cinnamon, it offers a satisfyingly moist texture that pairs beautifully with a dollop of whipped cream. The recipe uses simple pantry staples, including sour milk for tenderness and brown sugar for moisture and color. It&# 226;ÂÂs an excellent choice for dessert after a hearty meal or as a standalone treat with coffee. Easy to prepare, this cake brings a nostalgic, home-baked charm to any table, making it a favorite for both casual snacks and special occasions.Ingredients
Directions
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Preheat oven to 375ðF (190ðC). Grease a loaf pan or 9x5 inch baking dish with shortening.
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In a large mixing bowl, combine the beaten eggs, brown sugar, melted shortening, and molasses. Mix until smooth and well blended.
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In a separate bowl, sift together the flour, baking soda, salt, ginger, and cinnamon.
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Add the dry ingredients to the wet mixture alternately with the sour milk, beginning and ending with the flour mixture.
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Beat the batter until just combined and smooth. Avoid overmixing.
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Pour the batter into the prepared pan.
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Bake for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean.
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Allow the gingerbread to cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 1436.7kcal
- % Daily Value *
- Total Fat 47.4g73%
- Saturated Fat 16.1g81%
- Cholesterol 1.2mg1%
- Sodium 74.0mg4%
- Total Carbohydrate 239.1g80%
- Dietary Fiber 4.9g20%
- Sugars 102.8g
- Protein 20.0g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
For a layered cake variation, split the cooled loaf horizontally into two layers. Spread marshmallows close together between the layers, then cut into squares. Garnish with whipped cream before serving.
You may add 1 cup of chopped raisins to the batter for extra texture and sweetness.
To make a lighter version, substitute 1 cup of the white flour with soy bean or lima bean flour.
Store leftover gingerbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
