READY IN: 55mins
Recipe by Petdrwife

I got this recipe from a friend who aquired it from a friend in Ireland. Very moist with a great gingerbread taste. Great with a dollop of real whip cream.

Top Review by Celantiis

I made a lot of modifications to this and it was the best gingerbread I have ever had or made! My changes: all whole wheat pastry flour, 1/4 cup more water, only used 1 teaspoon baking powder, used 1/2 cup sugar, tripled the amount of powdered ginger, added another egg, used 2 tablespoons fresh ginger root, and added cinnamon, nutmeg, allspice, black pepper, and 1 1/2 cups grated carrots. A lot of adjustments, but it made it absolutely perfect.

Ingredients Nutrition


  1. Preheat oven to 375°.
  2. Stir together molasses and boiling water; add soda and let cool till lukewarm.
  3. Cream butter and sugar; add egg.
  4. Sift all remaining ingredients.
  5. Add dry ingredients to the butter mixture.
  6. Add molasses mixture; batter will be very thin.
  7. Place batter in 9 x 13 pan.
  8. Bake for 20 minutes then reduce heat to 300° and bake for an additional 20 minutes or until cake tests done.

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