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Gingerbread III

SUBMITTED BY: Jackie Smith PHOTO BY: KASHIF

"A light spicy gingerbread cake."

RECIPE RATING:

Read Reviews (18)

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Original recipe yield 1 - 9 inch round pan

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 1/2 cups all-purpose flour
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup shortening
1/4 cup packed brown sugar
1 egg
1/2 cup light molasses
1/2 cup boiling water

DIRECTIONS

Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.
In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.

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REVIEWS

Reviewed on Apr. 11, 2003 by DA174

The cake came out light, fluffy, crumbly and delicious. I followed the recipe except for using... MORE

Reviewed on Apr. 11, 2003 by KANDKIDS

We served this light gingerbread with applesauce and whipped cream. Loved it! Not too... MORE

Reviewed on Sep. 8, 2003 by GibsonsGirl

I would not make this cake again even though it was very tasty. The cake crumbled into pieces... MORE

Reviewed on Jul. 26, 2003 by SHELLYGIRL814

This is a great recipe. It was so easy to make and so light and fluffy too! I will make this... MORE

Reviewed on Dec. 11, 2003 by Christy

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

Christy
Dec. 11, 2003

I had already made my gingerbread men for the season, but every year the rest of the carton of molasses sits in the pantry until it gets icky, so I went on a search for a recipe so the rest of my molasses wouldn't go to waste. I liked this recpie immediately because it was suitable for a bedtime snack for my children, and wasn't another super saccharine cookie recipe. My 3 year old son and I worked on the recipe together, and we had such a blast! We used a 2nd egg, as another reviewer suggested so it was extra moist. It was so easy to make, and the whole time my son kept saying "Mm...this smells good!". Even with a 3 year old in tow, we were done in about 10 mins, and I wish I could bottle up the smell that wafted from my kitchen as it cooked! The cake didn't rise much, but it was moist and very good...my son asked for seconds! I agree with the reviewer who said it needed more spice..I would have been happier with a little more zip with some added cinnamon in the recipe. I made a glaze with icing sugar, and a hint of vanilla to drizzle on top. I will definetly tweak the recipe and try this again.

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6 users found this review helpful

I had already made my gingerbread men for the season, but every year the rest of the carton of... MORE

Reviewed on Apr. 11, 2003 by SUSE

This is so light and yummy. I substituted golden syrup for the molasses, it has a much lighter... MORE

Reviewed on Jan. 6, 2006 by mascara

I loved this recipe. I did make a few changes. I substituted applesauce for the shortening... MORE

Reviewed on Nov. 30, 2006 by Michele from Long Beach

I have been trying to find the perfect gingerbread recipe, and this is it. I added a scant 1/8... MORE

Reviewed on Dec. 23, 2002 by BANANAFEETUS

just pure fine MORE

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