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Gallery Gingerbread Snacking Cake Recipe Summary Servings: 12

Ingredients Ingredient Checklist 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan 2 1/2 cups all-purpose flour, plus more for the pans 1 cup boiling water 2 teaspoons baking soda 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 2 teaspoons baking powder 2/3 cup packed dark-brown sugar 1 cup unsulfured molasses 1 tablespoon freshly grated ginger 2 large eggs, room temperature, lightly beaten Confectioners’ sugar, for dusting

Gallery Gingerbread Snacking Cake

Recipe Summary Servings: 12

Gingerbread Snacking Cake

Gingerbread Snacking Cake

Gingerbread Snacking Cake

Recipe Summary Servings: 12

Recipe Summary

Servings: 12

Servings: 12

12

Ingredients

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan 2 1/2 cups all-purpose flour, plus more for the pans 1 cup boiling water 2 teaspoons baking soda 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon ground nutmeg 1/2 teaspoon salt 2 teaspoons baking powder 2/3 cup packed dark-brown sugar 1 cup unsulfured molasses 1 tablespoon freshly grated ginger 2 large eggs, room temperature, lightly beaten Confectioners’ sugar, for dusting

Directions

Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners’ sugar.

Reviews (10)

 Add Rating & Review     346 Ratings   5 star values:        92    4 star values:        122    3 star values:        96    2 star values:        29    1 star values:        7

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Reviews (10)

Add Rating & Review     346 Ratings   5 star values:        92    4 star values:        122    3 star values:        96    2 star values:        29    1 star values:        7

Add Rating & Review

346 Ratings 5 star values: 92 4 star values: 122 3 star values: 96 2 star values: 29 1 star values: 7

346 Ratings 5 star values: 92 4 star values: 122 3 star values: 96 2 star values: 29 1 star values: 7

346 Ratings 5 star values: 92 4 star values: 122 3 star values: 96 2 star values: 29 1 star values: 7

  • 5 star values: 92 4 star values: 122 3 star values: 96 2 star values: 29 1 star values: 7

    Martha Stewart Member     Rating: 4 stars       07/19/2018   It is great but too molassesy for my taste. I substitute out 1/2c molasses and add 1/2c honey. (makes it way softer and more moist) I also use Bulk Barn 1 to 1 Gluten Free Flour and this is my favourite cake of all!  

Martha Stewart Member     Rating: Unrated       11/17/2014   Loved it! I did not add the grated ginger, I knew we would not like it. Enjoyed this cake very much with a simple dusting of powdered sugar, my hubby loves it with homemade applesauce. I'll be making this one again...and again.  

Martha Stewart Member     Rating: Unrated       10/25/2013   The flavour of this cake is lovely but I found it too salty to really enjoy. I made it only this morning, and next time will just omit the extra salt and maybe a touch less molasses, but will definitely make again! Plan to whip up some chantilly cream to balance the saltiness, because I still intend to eat all of this!  

Martha Stewart Member     Rating: Unrated       12/25/2012   I love this cake with whipped cream! Not too sweet, but with lots of flavor! A new favorite!!  

Martha Stewart Member     Rating: Unrated       12/08/2011   I loved this cake! It's not too sweet- it could work for breakfast with some fruit or as a dessert with whipped cream. It was light and moist. I will definitely make it again!  

Martha Stewart Member     Rating: Unrated       09/29/2011   Super yummy cake - would certainly make it again. I used 1/4 teas cloves & added 1/4 teas allspice and also 1/4 teas ground cardamon, and a few turns of white pepper. Used 1/2 cup honey w/ 1/2 c molasses & subbed 1/4 cup rye flour for the same amount of AP flour. Spicy & delish - great with coffee - the gingery flavor will wake you up!  

Martha Stewart Member     Rating: Unrated       06/06/2010   Batter seemed thin, so I added 1/4 cup flour. I don't like a strong molasses flavor, so used 1/3 ea molasses, honey and corn syrup. Great result.  

Martha Stewart Member     Rating: Unrated       12/19/2008   I make this every year for our family Christmas brunch. My niece fell in love with it when she was five and asks for it every year. It's delicious and easy to make.  

Martha Stewart Member     Rating: Unrated       12/23/2007   I had a request for gingerbread this Christmas. This recipe was enjoyed by some gingerbread lovers when I made it for Thanksgiving one year. I wouldn't think of trying any other recipe. Couldn't locate the old magazine but fouind it here. Thanks for an easy delicious dessert!  

Martha Stewart Member     Rating: Unrated       12/14/2007   My family loves this ginger bread. It's been a family tradition for over 8 years as our Christmas dessert. The fresh grated ginger in addition to the ground is a great addition. We dust it with powdered sugar and serve it with whipped cream. The best gingerbread I've ever had or made. Try it. Tina ,CA

    Martha Stewart Member

    Rating: 4 stars 07/19/2018

It is great but too molassesy for my taste. I substitute out 1/2c molasses and add 1/2c honey. (makes it way softer and more moist) I also use Bulk Barn 1 to 1 Gluten Free Flour and this is my favourite cake of all!

Rating: 4 stars

Rating: Unrated 11/17/2014

Loved it! I did not add the grated ginger, I knew we would not like it. Enjoyed this cake very much with a simple dusting of powdered sugar, my hubby loves it with homemade applesauce. I’ll be making this one again…and again.

Rating: Unrated

Rating: Unrated 10/25/2013

The flavour of this cake is lovely but I found it too salty to really enjoy. I made it only this morning, and next time will just omit the extra salt and maybe a touch less molasses, but will definitely make again! Plan to whip up some chantilly cream to balance the saltiness, because I still intend to eat all of this!

Rating: Unrated 12/25/2012

I love this cake with whipped cream! Not too sweet, but with lots of flavor! A new favorite!!

Rating: Unrated 12/08/2011

I loved this cake! It’s not too sweet- it could work for breakfast with some fruit or as a dessert with whipped cream. It was light and moist. I will definitely make it again!

Rating: Unrated 09/29/2011

Super yummy cake - would certainly make it again. I used 1/4 teas cloves & added 1/4 teas allspice and also 1/4 teas ground cardamon, and a few turns of white pepper. Used 1/2 cup honey w/ 1/2 c molasses & subbed 1/4 cup rye flour for the same amount of AP flour. Spicy & delish - great with coffee - the gingery flavor will wake you up!

Rating: Unrated 06/06/2010

Batter seemed thin, so I added 1/4 cup flour. I don’t like a strong molasses flavor, so used 1/3 ea molasses, honey and corn syrup. Great result.

Rating: Unrated 12/19/2008

I make this every year for our family Christmas brunch. My niece fell in love with it when she was five and asks for it every year. It’s delicious and easy to make.

Rating: Unrated 12/23/2007

I had a request for gingerbread this Christmas. This recipe was enjoyed by some gingerbread lovers when I made it for Thanksgiving one year. I wouldn’t think of trying any other recipe. Couldn’t locate the old magazine but fouind it here. Thanks for an easy delicious dessert!

Rating: Unrated 12/14/2007

My family loves this ginger bread. It’s been a family tradition for over 8 years as our Christmas dessert. The fresh grated ginger in addition to the ground is a great addition. We dust it with powdered sugar and serve it with whipped cream. The best gingerbread I’ve ever had or made. Try it. Tina ,CA

All Reviews for Gingerbread Snacking Cake

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Gingerbread Snacking Cake

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest