Old Fashioned Gingerbread Cake
Gingerbread cake doesn’t have to be complicated. This recipe has stood the test of time, is trusted by generations of bakers, and it couldn’t be simpler to make. Enjoy this old fashioned gingerbread cake while it’s warm, with caramel sauce poured over, or vanilla ice cream (or both). It’s also delicious plain or with butter.
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.
This is about the easiest gingerbread cake recipe you’ll ever find.
PrintOld Fashioned Gingerbread Cake
This is the easiest gingerbread cake you’ll ever make and the best tasting too. The texture is excellent. A family favourite.
- Prep Time: 15 minutes
- Cook Time: 55 min
- Total Time: 1:10
- Yield: 6-8 1x
- Category: Cakes
Ingredients
- 2 cups flour
- 1 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup sugar
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1/2 cup soft butter
- 3/4 cup Crosby’s Fancy Molasses
- 1 egg
- 1 cup boiling water
Molasses Caramel Sauce
- 1/2 cup butter
- 1/2 cup lightly packed brown sugar
- 3 Tbsp. Crosby’s Fancy Molasses
- 1 cup plus 3 tbsp. 35% cream (whipping cream)
- 1 tsp. pure vanilla
Instructions
- 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.
- 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.
Molasses Caramel Sauce
- Over medium heat, melt the butter, brown sugar and molasses in a heavy bottom medium size pot. (The pot needs to be tall enough to allow for foaming.)
- When the mixture is incorporated, slowly add the cream.
- Boil for 5 minutes.
- Remove from the heat and stir in the vanilla.
Notes
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.”
Holly Strickland
Hello. My aunt use to make a dense-textured molasses cake. I loved spreading butter and enjoying. However, I have tried a few recipes and they are a fluffy cake like texture.
Is there a recipe for such a dense cake. Thank you.
Crosby Molasses
Hello Holly, could this be the Molasses Brown Bread recipe? https://www.crosbys.com/sarahs-molasses-brown-bread/
-Marie from Crosby’s Kitchen
Beverley
I made this last year using a gingerbread village mold from lee valley and it turned out perfect!
★★★★★
Ann
Can you have the batter sit in the pan for a couple of hours and bake it just before serving so it is piping hot?
Crosby Molasses
Hello Ann, I think that could work. Marie from Crosby’s Kitchen
Debbie
I made 2 cakes for New Years. So good! Big hit! Can I freeze this cake?
★★★★★
Crosby Molasses
Sure! You can freeze this cake. -Marie from Crosby’s Kitchen
Emily S
Oh my gosh! This cake is so simple and delicious!!! It is fluffy and light but the such a depth of flavour. Reminds me of home (Halifax). A nice Christmas treat.
★★★★★
Sharon Major
Easy to make and tasty. I added more spice. I’m just a spice person.
If I doubled it and used a bundle pan how long to bake?
Also thought of a drizzle of orange ice glaze to compliment.
★★★★★
Denise Brown
This cake is so good – much lighter than I expected. I served mine with a caramel sauce and it was delicious. thank you for this wonderful recipe.
★★★★★
Su C
I make an upside down gingerbread with pears … the pears are perfect with the molasses and ginger … I use a soft gingerbread recipe as well … it melts in your mouth and is a favourite that I make at every autumn/winter holiday for family and friends
Rhonda
Hello Marie,
Can I substitute baking soda for baking powder & what would be the measurement/ substitution?
Thank you
Crosby Molasses
Hello Rhonda. You can substitute baking soda for baking powder. Just use 1/3 teaspoon baking soda for every 1 teaspoon baking powder. Enjoy! -Marie from Crosby’s Kitchen
Jaime
I have that cookbook. I’m going to have to give that recipe a try.
★★★★★
Debra Brien
Made this for Christmas this year. Real nice , moist cake. Even better the next day…would definitely make again. Lots of flavour.
Crosby Molasses
Hi Debra, Glad you enjoyed the gingerbread cake. It has always been my favourite.
Louise Caissie
If there is a sauce which accompanies this cake, please post it? My late mother had one when she made this cake when I was growing up.
Crosby Molasses
Hi Louise,
We do not have a sauce recipe for this specific cake but you can have a look at this recipe or this one
Doreen
I have a mini loaf pan ,can I make this recipe work .with sauce when serving?
Crosby Molasses
Hi Doreen, Yes, this cake can be baked in loaf pans. (I love gingerbread baked in a loaf pan ad served in slabs, drizzled with sauce.)
Jill
If baked in a “regular” loaf pan, will this recipe fill one or two pans? I’m thinking two, based on the volume of a 8×8 vs a loaf pan.
Crosby Molasses
Hi Jill, we have not made this recipe in regular loaf pan in years but I’m pretty sure it would make 2 loaves. – Marie at Crosby’s Kitchen
Sharon
It is so delicious with lemon sauce. Merry Christmas everyone.
Aruni
This was my dessert for Christmas dinner in 2019. Served with the coffee toffee sauce and Everyone absolutely loved it! Planning to make the same for this Christmas even though it’s going to be in a much smaller scale. Thank you and sorry for posting a year later!
★★★★★
Crosby Molasses
Hi Aruni, It’s never too late to share your thoughts on our recipes. I’m so please those recipes have become favourites. Have a wonderful Christmas.
Lynda Caouette
Is there nutritional information for the traditional gingerbread? Love your emails and recipes always. Crazy about molasses. Thanks so much for any assistance you can give this Weight Watcher. Please be safe and well! Lynda
Crosby Molasses
Hi Lynda, We only have nutritional info for a handful of our recipe. We aspire to include it for all but aren’t there yet.
Louisa
I made this recipe and brought it to work for the group. They loved it!
Marie-Pierre Lessard
Wonderful!
Patricia Dove
Awesome. ??❤️❤️❤️❤️❤️❤️❤️❤️
★★★★★
Patricia Dove ??
Have made four of these since I found the recipe love love it and my family and friends do too. Found your salmon recipe going to be doing it next time I have salmon.
Love getting your emails.
★★★★★
Pamela
Made this for Christmas day dessert and it was a huge hit! Am already planning on making another for a get together this week. We frosted ours with cream cheese frosting and it’s sooooo yummy. Thanks for the great recipe!
Alda
I would appreciate any recommendations you would have for using this recipe to make cupcakes.
Crosby Molasses
Hi Alda, This recipe will likely make a dozen cupcakes. They might take as little as 20 minutes to bake, not sure. You can check them after 20 minutes and then decide how much longer they’ll need.
Donna Howarth
It tastes good with chocolate icing.
Melanie
Can this be made in a Bundt pan?
Crosby Molasses
Hi Melanie, It would need to be a smallish Bundt pan since this recipe is normally baked in an 8″ x 8″ pan. The crumb of the cake is on the delicate side but all should be fine of you grease your pan well.
Melanie
Thank you – I’m thinking of doubling it as its a larger pan
Nancy Lindsay
It would be darling made in the little individual-serving Bundt pans!
Nora leblond
Sounds like my moms used to make going to try it tn
Tks
James Derry
This recipe works perfectly. I got my students to make two different versions of ginger cake and this one is a keeper. Rises evenly, does not crack, moist, excellent crumb, and tastes delicious. I always review comments before making a web recipe, so I took the advice of one and increased the ginger to 1 Tablespoon.
Crosby Molasses
Hi James, I’m so happy you discovered the recipe. Credit goes to my mom (via the Laura Secord cookbook) for raising me on this gingerbread.
Andrew
I have made this a few times now, in two loaf pans (cooking time adjusted to 40 minutes). I find it’s not very gingery, so I recommend tripling the ginger to 1 Tbsp (3 teaspoons) and I also add 2 Tbsp grated fresh ginger.
Crosby Molasses
Hi Andrew, Thank you for your suggestions. Using loaf pans is a great idea and the extra dose of ginger sounds delicious.
Pattyjune
My aunt Bea gave me this recipe years ago. I have moved twice since then and can’t find the recipe . So glad to find it.
She was a great cook.
Lynn Purdy
Pattyjune, I am so happy that we posted this recipe and that you saw it. As I have said many times, food gives us such great memories.
Esther
Just pulled it out of the oven and of course I had to cut a corner out while it was still steaming…mmmm delicious! Thank you I followed the recipe not quite as written (I did not do the 300 stirs) and I also added some ground cloves.
Lynn Purdy
Esther, it is hard to resist that corner when it come out of the oven, it smells so good. So happy that you enjoyed the gingerbread. Happy Holidays.
Carmen Hood
I’m a single person. I really miss my wife’s baking and cooking. Never thought I could do this but you make it sound so easy . So I tried your recipe it was delicious. Thanks.
Lynn Purdy
Carmen, I am so glad to hear that you tried a baking recipe and were successful. Baking is not very hard, as long as you measure your ingredients properly and that you have good instructions. I hope you venture into other recipes. Thank you for sharing. Happy Holidays!
Marsha
Hello, all I have is the cooking molasses. How different is that to the Fancy molasses? Could I use the cooking molasses?
Crosby Molasses
Hi Marsha, Cooking molasses is a blend of 70% blackstrap molasses and 30% fancy molasses. You could use it in this recipe but the taste would be very strong. Another option would be to use 1/2 cup cooking molasses and 1/4 cup honey in this recipe.
Cressida Browne
I would suggest using 1/4 cup maple syrup along with 1/2 cup cooking molasses. For Guy Fawkes Day (yesterday) I made this using half fancy molasses and half maple syrup, which is close to the treacle I remember from childhood. And of course, being Canadian, I can never resist that hint of maple!
Margaret
Excellent cake! I made a mix of 1/2 c butter and 1 c brown sugar, made a gingerbread pear upside down cake with pears, candied ginger, and cherries. Yummy!
Crosby Molasses
Hi Margaret, Thanks for the suggestion. Sounds delicious.
Valerie Stackhouse
Hello, What speed should I use if I use my hand mixer
Crosby Molasses
Hi Valerie, I’d use low to medium with my hand mixer.
Barbara
I had a gingerbread cake with raisins in it and it was scrumptious!! Could I add them to this recipe and if so, which raisins should I use? Thanks, Barb
Crosby Molasses
Hi Barbera, If you wanted to add raisins to gingerbread I’d choose the Sultanas. They’re softer than Thompson raisins so good for a cake, I think.
Marg
Anyone know how to convert cups to grams in this recipe.
Crosby Molasses
Hi Marg, Each cup of flour (the way I measure) is close to 5 oz, so when I convert ounces to grams I get just shy of 142 g. Hope that helps.
B
I substituted 1/2 cup butter for 1/2 cup unsweetened apple sauce. I also added a little more ginger & 1/4 tsp of cloves to make it a little spicier. Everyone loved it.
Crosby Molasses
Thanks for the suggestions. That’s a great way to lower the fat and calories.
bella dittburner
We substitute oil with unsweetened apple sauce in almost all baking recipes never had any problems..
leta charlton
Hi I’m looking for recipe to make gingerbread coolies. ….this sounds good too
Emsmythe
My mom made this when I was a kid. We devoured it! Thanks for the memory. Mom always served it with ‘Dream Whip.” I don’t think I knew what real whipping cream tasted like until I moved away from home!
June bloye
What fun to find my family’s old recipe here. My grandmother made this, then my mother and Ive been using the same recipe for50 years myself. No one ever knew why it fell in the middle. A few years ago I decided the batter was just too moist so I reduced the water to 3/4 of a cup and that seemed to work. I love it best with plain yogurt on top, sprinkled with cinnamon. Real comfort food for us.
Emma
We made a similar one from an old cook book I have. It was the first time I had added boiling water to a cake recipe. My recipe did the more traditional cream butter and sugar and gradually add the remaining wet items. I think we overbeat it. It fell a bit in the center. Still very delicious and one we want to try again. We’ll give this version a shot because it makes an 8×8 which is a better size for us. We drizzled powdered-sugar-and-milk icing on top.
Crosby Molasses
Hi Emma, the icing sounds like a wonderful addition. Glad that you enjoyed!
Cathy
I am looking for a recipe my mom used to make, molasses cookies. They were soft & delicious, please help
Crosby Molasses
Hi Cathy, here is a recipe for soft molasses cookies https://www.crosbys.com/bear-paws-old-fashioned-soft-molasses-cookies/. Enjoy!
Donna Howarth
It tastes good with chocolate icing.
Kathy
Do you use fresh ginger, powdered Ginger or stem Ginger?
Crosby Molasses
Hi Kathy, powdered ginger would be perfect!
Anni
I frosted it with cream cheese frosting! YUMMO
Lorraine
Hi there;
I made this recipe last week and it was loved. It was moist and had a lovely “spice” smell. I sprinkled it with sifted icing sugar as I was bringing it to a social gathering. I doubled the recipe and used a oblong pan, lined with parchment to bake it which made it very easy to remove. I think it would bake well in a lined loaf pan as well.
Happy baking. L
Marg
Is there a recipe for the sauce for this cake?
Crosby Molasses
Hi Marg, You could serve it with Toffee Coffee Sauce: https://www.crosbys.com//coffee-toffee-sauce/ or a classic brown sugar sauce: https://www.crosbys.com//soaked-ginger-cake-with-brown-sugar-sauce/
Marie Arnold
I amgoing to make this recipe today and put away for christmas, A lemon sauce is also very good with gingerbread.
Crosby Molasses
Hi Marie, Lemon sauce is such a classic with gingerbread. I don’t have a great recipe for lemon sauce though so must go on the hunt for a good version.
Christine Storrs
We always have our gingerbread with applesauce and a dollop of whipped cream.
Linda Winklee
Yes my mother always made a lemon sauce for gingerbread. Her recipe was similar to this one and she made it often. Sometimes she added golden raisins.
★★★★★
carmen braddick
we like our ginger bread cake with a lemon sauce. yummyadd lemon juice to water and sugar bring ro a boil thicken with cornstarch, easy . i use real lemon juice in the bottle.
Crosby Molasses
Hi Carmen, Lemon sauce is such a great topping for gingerbread. Classic and old fashioned. Yum.
Nancy Lindsay
Or Hard Sauce on warm gingerbread! My New England father always insisted on traditional hard sauce on warm Indian Pudding (also rich with molasses) at Thanksgiving. Hard sauce is a sweet, rich dessert sauce made by creaming or beating butter and sugar with rum, brandy, whiskey, sherry, vanilla or other flavourings. It is served cold, often with hot desserts.
Crosby Molasses
Oh yum!
Lynn Brown
While my personal preference with gingerbread cake is a lemon sauce, my mother always served it with a custard sauce made with good old Bird’s custard powder. Comfort food for sure!
Crosby Molasses
Hi Lynn, I love custard sauce with gingerbread too. And I just plain love custard sauce :)
Judy
And lemon sauce would be amazing on any gingerbread.
Penny
can a loaf pan be used instead of an 8×8
Shawn C
It would be worth a try. I’d add ten minutes to the baking time, or toothpick-test for doneness.
Donna
My mom used to make this recipe so I’m excited to try it. I’ll need to make it gluten free because I have Celiac. I’m hoping it will still be good with the gluten free flours.
Penny
Can a loaf pan be used?
Penny
can this be put in a loaf pan?
Heather
This was my very first cookbook and this recipe is a family favourite. Over at my cottage and wanted to make it. Glad to have the recipe posted. We always have it with lemon sauce.
Dianne
I lost my recipe for gingerbread many years ago and had to google the recipe and low and behold I found it here. Thanks to Crosby’s molasses.
Crosby Molasses
Hi Dianne, I’m so pleased you found the recipe. It’s my very favourite…
Crosby Molasses
Hi Harold, If it was this recipe that you used I have a couple of thoughts…Was the oven fully preheated before you put the pan in? Also, how long did you let the cake cool in the plan? 10 minutes should be sufficient before you remove it to finish cooling on a rack. I hope that helps…
harold borden
I made my first ginger bread the other day It is great and my friends like it. It was sticky on top and bottom were did I go wrong?
Helene
My Laura Secord Canadian Cookbook is the 1977 edition. It has shortening instead of butter. I can’t wait to try this cake. I love any cakes with spices and molasses.
Bridget
Hi Helene!
You know, I always replace shortening with butter and never think to mention it…
Debbie Marsh
I absoutley love this recipie!!I have made 3 so far lol.I have also doubled recipie made in a9x13 pan yummy now have to make one as a birthday cake.
Bridget
Hi Debbie,
We must have similar taste in gingerbread! Great idea to double it…I haven’t ever tried that. Thanks for the suggestion.
Marge
I believe the strokes are counted because I have a gingerbread recipe very much like this one, and the instructions say not to over stir as it will make the cake fall in the middle. Right or wrong? I don’t know!!
Bridget
Hi Marge,
Makes sense. And it’s a sure sign that the recipe is an oldie when the strokes are counted.
Hazel Gaudet
I.m trying it today. A wet day love getting ur receipts
Maureen
Great recipe Just reminds of my dad {he was the baker in our family {Mostly Mum did do some
★★★★★
Debbie Sulllivan
I agree not to over beat the batter as when I did that the top of the cake did fall in. Making it again however.