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Gingerbread Cake

This was last night's dessert. I haven't had a gingerbread cake for at least 20 years and this was definitely the best I have ever had. It was moist with a nice robust ginger/molasses flavor. My Chinese wife was not a big fan of this type of flavor, but my two kids and I knocked ourselves out (I'm glad that we didn't have to share with my wife--more for us!). I served the cake with vanilla ice cream.

I doubled the ginger amount. I also added a little less than 1 tablespoon of whiskey.

Next time, maybe I'll serve this with BOTH French vanilla whipped cream and ice cream (oink, oink!).


  • 1/2 cup shortening (or margarine)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 cup molasses
  • 1 1/2 cups flour
  • 3/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon ginger (I use more)
  • 1/2 teaspoon cinnamon
  • 1/2 cup boiling water


  1. Beat the shortening, granulated sugar, egg and molasses together.
  2. Add remaining ingredients. Beat well.
  3. Bake in greased 8-inch square pan at 350 degrees F for 35-40 minutes.
  4. Serve with whipped cream or ice cream.

Posted by Cookin Dad at Recipe Goldmine April 28, 2001

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