Gingerbread/Gingerbread Cake

"This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated."
 
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photo by The Food Gays photo by The Food Gays
photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by The Food Gays photo by The Food Gays
photo by sharflan photo by sharflan
Ready In:
1hr 5mins
Ingredients:
13
Serves:
9
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ingredients

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directions

  • Preheat oven to 350°.
  • Grease and flour an 8" square pan (or use Pam).
  • The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
  • When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
  • Once everything is mixed in, pour the batter into the prepared pan.
  • Bake at 350°. Check for doneness by inserting a toothpick in the middle.
  • When it comes out clean, it's done.

Questions & Replies

  1. Bake time?
     
  2. Is this recipe enough fora Bundt pan? It says to use an eight-inch square pan.
     
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Reviews

  1. Oh, this was so wonderful. I am not much of a sweet eater but good homemade gingerbread is something that I really like. Your recipe instructions were very easy to follow. Had a delicious flavor and soft, tender texture. I ate mine plain but the rest of my family wanted whipped cream on top. A wonderful wintertime dessert. Thanks.
     
  2. I loved this recipe too; because my Mom's diabetic, and loves ginger, and so I substituted Sugar Twin for the sugar, and used Corn syrup, as I didn't have Molasses on hand. This recipe in my opinion was on the best I've found; because although it still calls for two kinds of sweeteners, it was less sweet than others I had looked at. As previously stated by the other two who reviewed it, I agree it was easy to make; and I added to My Cookbook, as I would definitely make it again. Thank you for sharing your Grandma's recipe, she must have been a wonderful lady, these kind of memeories are priceless.
     
  3. This is one heck of a good gingerbread recipe. Love how easy it is to mix together and bake. We blobbed whip cream on top, and WOW, it really hit the spot! Thanks so much for sharing, SK. You've got a winner here! Your Gram must've been a dandy cook! Laudee
     
  4. Very good gingerbread- I typically add nearly double spices to everything anyway, so this turned out as spciy as I would normally like. I have to say that I was a bit panicked at the lack of baking time..."till it's done" makes me worry. I baked it for 37 minutes and it turned out great. Thanks for sharing!
     
  5. this tasted really great, so soft and moist. I substituted sour milk for buttermilk, and used butter instead of shortening and it worked out great.
     
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Tweaks

  1. this tasted really great, so soft and moist. I substituted sour milk for buttermilk, and used butter instead of shortening and it worked out great.
     
  2. This was a good gingerbread recipe and easy to make. I used applesauce instead of the shortening and split the flour between all purpose and whole wheat. It baked for 45 minutes. We enjoyed it warm with my grandmother's lemon sauce on top. Thanks for sharing!
     
  3. Yum yum yum! We loved this recipe, even though my cake fell. I live at high altitude and probably should have added another 1/4 cup of flour. I used sour cream in place of the sour milk because it needed to be used (so, I suppose that could have been the problem, but I doubt it). I doubled all of the spices. Served it with Kittencal's caramel sauce (Recipe #78088) and whipped cream. It was absolutely divine and we ate every last spec! Thanks so much for posting!
     
  4. I had to make a few modifications - I used vegie oil instead of shortening and golden syrup instead of molasses - it still turned out very nicely. It needed a little more spice for my tastes though, but I was cautious and put level teaspoons of ginger etc, next time I will make them rounded and I think that will make a nice difference. Some plain icing would go nicely on this to though... Great recipe! Easy to make. Thanks for sharing.
     
  5. Very good gingerbread which we enjoyed. We used buttermilk instead of sour milk without any problems. I wasn't sure how long to cook the gingerbread but mine was done in 45 minutes. Thanks for sharing!
     

RECIPE SUBMITTED BY

I cook for fun (mostly because I don't have to cook every day) and am always on the lookout for interesting recipes. I also do some canning. Hobbies include jewelry making, drawing, and reading. I detest housework - but it gets done - eventually. I also detest car maintenance - that gets done immediately.
 
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