Servings: 6 serving(s)
Prep time: 15 minutes
Total time: 45 minutes
Cooking time: 30 minutes
You never have to worry about gingerbread going stale.
Leftover cake on the counter isn’t always a blessing. Sometimes you just don’t feel like eating it three days in a row. Unfrosted cakes can always be frozen but gingerbread offers a better solution — You can store it on the counter in a tin and a few days later it tastes even better. Gingerbread gets more and more sticky (which is part of its charm) and the flavour intensifies.
Gingerbread stores better than any other cake I have ever baked. It actually gets more moist as each day passes and the flavours develop beautifully. We nibbled away at this cake for a week. We served it with Pumpkin Molasses Caramel Sauce when we had guests over and then slathered leftovers with butter to nibble with tea.
This recipe makes a reasonably-sized 8″x8″ cake. You could also bake it in an 8″ round pan if you prefer to serve pretty wedges of cake.
Feel free to play with the spices. Go with the teaspoon of ginger or use a gingerbread spice blend like French Gingerbread Spices from Spicetrekkers. (This is a beautiful blend of ginger, cinnamon, mace, allspice & anise.)
I love old cookbooks that actually have sections devoted to gingerbread. This recipe comes from the Fanny Farmer Cookbook (originally published in 1896 as The Boston Cooking School Cookbook). It’s a classic East Coast cookbook full of gingerbread recipes and other treats that never go out of fashion. The cookbook is also full of molasses. My copy is from the 1950s, a wedding gift to my mom and dad.
Fanny Farmer Sour Cream Gingerbread Recipe
- 2 eggs
- ½ cup sour cream or Greek yogurt
- ½ cup Crosby’s Fancy Molasses
- ½ cup brown sugar
- 1 ½ cups flour (can use half whole wheat)
- 1 tsp. baking soda
- 1 tsp. ginger (or a blend of your favourite gingerbread spices)
- ½ cup melted butter
- Preheat oven to 350 F.
- Grease and flour an 8”x8” baking pan or line it with parchment paper.
- Beat eggs well. Add sour cream, molasses and sugar.
- Whisk flour with baking soda and ginger and stir into the egg mixture. Add butter and beat well.
- Pour into prepared pan and bake for 30 minutes or until the top springs back when lightly pressed and the edges start to pull away from the sides of the pan.
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