Gingerbread time! This old-fashioned gingerbread cake is loaded with three types of ginger: ground, fresh, and candied. It’s a very special treat around the holidays.
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I get cravings for the tangy, molasses-like flavor of gingerbread all year round. Sure, I can easily satisfy myself in December when the baking world goes gaga for gingerbread, but I’ve been known to do it in the middle of spring or summer just to quell my gingerbread obsession.
Incredibly flavorful gingerbread
This recipe uses the classic gingerbread making method of melting the fat (in this case the butter) with the molasses, honey and sugar before adding the dry ingredients.
To give it an extra kick I use three forms of ginger: ground, fresh and candied to ensure a distinct ginger flavor.
A heavy dose of other classic gingerbread spices add dimension to the cake. These methods and ingredients combine to create a gingerbread that is dark, dense, a little gooey, and outrageously flavorful.
Add frosting for extra decadence
Want to add some extra decadence to your cake? Top it with a layer of cream cheese frosting!
Another idea? Drizzle some warm caramel sauce over each slice just before serving.
Better the next day!
This is a cake that benefits from being left overnight, so plan to make it the day before serving. When the cake has cooled, wrap in plastic wrap and wait 24 hours to allow the flavors to intensify.
How to store and freeze
Covered, this cake will keep on the counter for about 1 week.
To freeze either the whole cake or individual pieces, let the cake cool completely. Remove the cake from the baking dish (it’s easy if you line your baking dish with a loop of parchment paper!) and wrap tightly in plastic, then in a double layer of aluminum foil.
Freeze up to 1 month. Defrost on the counter.
Can’t get enough gingerbread cookies?
- Gingerbread Cupcakes
- Gingerbread Man Cookies
- Gingerbread waffles
- How to make a gingerbread house
- Chocolate Gingerbread Cookies
Gingerbread with triple ginger
This is a cake that benefits from time. When the cake has cooled, wrap in plastic wrap and wait 24 hours to allow the flavors to intensify.
If you can’t find candied ginger, you can simply substitute fresh ginger for it.
GINGERBREAD LOAF: A loaf pan can also be used for this recipe. Simply place foil on top after 25 minutes, then increase baking time by 5 to 10 minutes or until a toothpick comes out clean. However, I find that a loaf pan often results in a slightly crispier, well-done crust.
ingredients
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1/2 cup (1 Floor) unsalted butter
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1/2 Cup water
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1/2 Cup molassesunsulphured
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1/2 Cup honey (preferably a dark variety like buckwheat, avocado, or wildflower)
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1/2 Cup dark brown sugar (can substitute light brown)
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2 big eggsroom temperature
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1 tablespoon fresh ginger, peeled and finely grated
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1 tablespoon glazed gingerchopped
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2 cups all purpose flour
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1 1/2 teaspoon baking soda
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1 1/2 teaspoon ground ginger
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1 1/2 teaspoon Cinammon
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1/2 teaspoon kosher salt
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1/4 teaspoon Ground carnations
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1/8 teaspoon nutmeg
method
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Preheat the oven and prepare the casserole dish:
Preheat oven to 325°F. Butter and lightly flour an 8″ x 8″ or 9″ x 9″ baking dish. Line a piece of parchment or parchment paper and let some hang down the sides (this will make it easier to lift the cake out of the pan later). Lightly butter and flour the paper.
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Melt butter with molasses, honey, water, brown sugar:
In a medium saucepan over medium heat, heat butter, molasses, honey, water, and brown sugar. Stir to melt the butter. Do not simmer or boil.
Once the butter has melted, remove the saucepan from the heat and allow to cool to room temperature. Be sure to stir the mixture from time to time as the sugar and fat will form a skin on the surface.
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Add eggs and ginger:
Once the butter mixture is at room temperature, beat the eggs, grated ginger, and candied ginger into the molasses mixture. Put aside.
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Whisk together the flour, baking soda, and spices:
Whisk together the flour, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.
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Add the flour to the molasses mixture:
Add the flour mixture in 3 or 4 additions, stirring until just combined.
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Bake:
Pour into the prepared pan and bake for 35 minutes. Loosely place a piece of foil on top and bake an additional 15 to 25 minutes or until a tester comes out clean.
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Cool:
Leave to cool on a wire rack for ten minutes, then lift the cake out of the tin and leave to cool further on the wire rack.
You can serve it fresh from the oven, but the flavor will be much better if you let it sit for a day and let the spices intensify.
| nutritional information (per serving) | |
|---|---|
| 205 | calories |
| 7g | Fat |
| 35g | carbohydrates |
| 3g | protein |
