Old Fashioned Gingerbread Cake

Gingerbread cake on a black wire plate with a slice on a black plate & a dollop of whipped cream.

4.72 from 25 votes

Old Fashioned Gingerbread Cake a simple, moist & easy Christmas Cake Recipe. Served with a spoonful of whipped cream makes it perfect.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 454kcal

Author: Rosemary Molloy

Ingredients

GINGERBREAD CAKE

½ cup butter
¾ cup brown sugar
½ cup molasses
⅔ cup hot water
2¼ cups cake/pastry flour
1 teaspoon baking powder
½ teaspoon baking soda
1 pinch salt
1 teaspoon cinnamon
½ teaspoon ginger (optional)
2 large eggs beaten (room temperature)

CINNAMON WHIPPED CREAM

1 cup cream (whole, whipping or heavy cream) at least 30% fat content
¾ teaspoon cinnamon
2 tablespoons powdered sugar

US Customary - Metric

Instructions

Pre-heat oven to 350F/180C. Grease and flour or spray a 9-8 inch / 20-23 cm cake pan.

GINGERBREAD CAKE

In a medium bowl cream butter, then gradually add the brown sugar and the molasses and beat to combine, then add the hot water and combine.
In another medium bowl whisk together the flour, baking powder, baking soda, salt, cinnamon and ginger (if using).
Add the flour mixture in 3 parts to the creamed mixture beating after each addition. Then add the beaten eggs. Beat to combine.
Pour into prepared cake pan and bake for approximately 30-40 minutes or until toothpick comes out clean. Let cool completely before serving. Serve with a spoonful of Cinnamon whipped cream. Enjoy!

CINNAMON WHIPPED CREAM

In a medium bowl add cream, cinnamon and sugar, beat until stiff.

Notes

How to make homemade cake flour

For every cup of all purpose flour, remove two tablespoons and replace with two tablespoons of corn starch. Be sure to sift the flour and cornstarch together a couple of times, this way it is sure to be properly combined and lump free.

How to store the gingerbread cake

Store the Gingerbread Cake in a cool dry place, be sure to wrap it tightly in plastic or in an airtight container. It will last for about five days. The taste of the cake will actually improve after a day or two.

The cake can also be frozen. Freeze tightly wrapped in plastic in an airtight freezer safe bag or container. Properly stored it will keep for up to six months in the freezer.

Nutrition