Servings: 6-8 serving(s)
Prep time: 15 minutes
Total time: 1 hours 10 minutes
Cooking time: 55 minutes
Cake doesn’t have to be complicated. This recipe has stood the test of time and has been trusted by generations of bakers, and it couldn’t be simpler to make. Enjoy this old fashioned gingerbread cake while it’s warm, with Coffee Toffee Sauce poured over, or vanilla ice cream (or both). It’s also delicious plain or with butter.
This is the recipe that began my love affair with gingerbread. My mom discovered it the year I was born and I have been eating it ever since. To this day I have never found a gingerbread recipe that I love more.
The recipe came out of the Laura Secord Canadian Cookbook, compiled in 1967 as a Centennial project of the Canadian Home Economics Association. The collection amounts to a nation-wide family favourites cookbook with recipes that span centuries and the many cultural influences that are Canada. In the book this recipe is called Signal Hill Gingerbread.
My copy of the book came from a second hand bookstore but thankfully the book was reissued last year. If you’re on the lookout for a new “go to” cookbook this is an excellent choice. Of all my mom’s cookbooks, this is the one she has used most often.
This is about the easiest cake recipe you’ll ever find.
You simply toss the egg, butter and molasses in on top of the sifted dry ingredients, mix well then add the boiling water. To make things even easier I line the pan with parchment paper. The cake comes out without a hitch and the pan in a cinch to wash.
Eat this cake while it’s warm, with Coffee Toffee Sauce poured over, or vanilla ice cream (or both). It’s also delicious plain and I know others who always eat it with butter.
Old Fashioned Gingerbread
- 2 cups flour
- 1 ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- ½ cup soft butter
- ¾ cup Crosby’s Fancy Molasses
- 1 egg
- 1 cup boiling water
- Preheat oven to 350 F
- Grease and flour an 8”x 8” square pan (or line the pan with parchment paper.) *
- Sift together dry ingredients in a large bowl.
- Add the butter, molasses and egg and beat for two minutes or 300 strokes by hand. (This is a very old recipe…)
- Add the boiling water.
- Beat for another two minutes and turn into prepared pan.
- Bake 50-55 minutes, or until cake springs back when lightly touched.
A great tip from a reader: “In preparing your loaf pan for the gingerbread mixture, take a mixture of a handful of sugar with a handful of cinnamon and use that to sprinkle onto the greased pan instead of just flour. It gives the edges and bottom of the cake some additional flavor that the flour will not.”
One more thing…
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