Community Pick
Gingerbread/Gingerbread Cake
photo by The Food Gays
- Ready In:
- 1hr 5mins
- Ingredients:
- 13
- Serves:
-
9
ingredients
-
Cream Together
- 1⁄2 cup shortening
- 1⁄3 cup sugar
- 2⁄3 cup molasses
- 2 large eggs
-
In a separate bowl mix
- 1 3⁄4 cups flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1⁄2 teaspoons ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon ground nutmeg
- 1⁄4 teaspoon ground cloves
- 2⁄3 cup sour milk (add 3 1/2 teaspoons vinegar to whole milk)
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.
Reviews
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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.
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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.
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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!
see 26 more reviews
Tweaks
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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!
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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.
RECIPE SUBMITTED BY
Satisfied Kris
United States
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.