Best Old Fashioned Gingerbread Cake Recipes

Old Fashioned Gingerbread Cake image

Provided by Crosby's Molasses

Time 1h10m

Number Of Ingredients 15

2 cups flour
1 ½ teaspoon baking soda
½ teaspoon salt
½ cup sugar
1 teaspoon ginger
1 teaspoon cinnamon
½ cup soft butter
¾ cup Crosby's Fancy Molasses
1 egg
1 cup boiling water
1/2 cup butter
1/2 cup lightly packed brown sugar
3 Tbsp. Crosby's Fancy Molasses
1 cup plus 3 Tbsp. 35% cream (whipping cream)
1 tsp. pure vanilla

Steps:

Preheat oven to 350 F
Grease and flour an 8"x 8" square pan (or line the pan with parchment paper.) *
Sift together dry ingredients in a large bowl.
Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe...)
Add the boiling water.
Beat for another two minutes and turn into prepared pan.
Bake 50-55 minutes, or until cake springs back when lightly touched.

Old-Fashioned Gingerbread image

Categories Dessert

Time 1h5m

Yield 9

Number Of Ingredients 11

2 1/3 cups Gold Medal™ all-purpose flour
1/2 cup shortening
1/3 cup sugar
1 cup molasses
3/4 cup hot water
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon salt
1 egg
Butterscotch Sauce, if desired

Steps:

Heat oven to 325°F. Grease and flour bottom and sides of square pan, 9x9x2 inches.
Beat all ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly. Beat on medium speed 3 minutes, scraping bowl occasionally. Pour into pan.
Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm or cool.

Nutrition Facts : Calories 350, Carbohydrate 58 g, Cholesterol 25 mg, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 360 mg

Old-Fashioned Gingerbread image

Provided by Ina Garten

Categories dessert

Time 2h50m

Yield 9 servings

Number Of Ingredients 15

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
1 cup confectioners' sugar, optional
2 tablespoons plus 1 teaspoon freshly squeezed orange juice

Steps:

Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.