by Holly
Bake up a pan of Homemade Gingerbread for a warm spiced flavor of the winter season. This simple recipe produces moist and tender cake flavored with ginger spice and molasses.
Serve warm with dollops of whipped cream or a scoop of vanilla ice cream, and a cup of homemade eggnog on the side for a luscious Christmas treat.
As you no doubt know, gingerbread is actually cake (and not bread) filled with warm spices including a generous amount of dried, powdered ginger for use in all sorts of sweet and savory recipes.
Throughout the Middle Ages in Europe, gingerbread was baked into cakes, cookies, and gingerbread men which are still popular around the holidays. The candy studded gingerbread house that has become a tradition wherever Christmas is celebrated has its origins in Germany.
How to Make Gingerbread
Mixing gingerbread is just like preparing a cake batter. The batter for this recipe will be a bit thinner than a traditional batter.
- Combine wet ingredients. Stir in flour.
- Add baking soda. Stir in boiling water.
- Bake and enjoy!
You can alter the spice according to your preference. Cinnamon, cloves or other warming spices work well and will give this easy dessert more of a spice cake character.
NOTE: The batter will seem thin, this is expected.
How to Store It
Wrap leftovers tightly in plastic wrap and place in zippered bags. Gingerbread will keep 4 days at room temperature, or up to a week in the fridge.
- Freezing is also an option for up to six months in freezer bags. Be sure gingerbread is completely cool before freezing to prevent the top from becoming gooey when thawed.
- Thaw in the refrigerator or at room temperature, or in your microwave at a low setting.
Holiday Treats and Cookies
- Eggnog Cookies – fav holiday drink in a cookie!
- Peppermint Brownies – perfect to indulge in
- Easy Gingerbread Fudge – ready in 20 mins!
- Homemade Peppermint Bark – no baking required!
- Gingerbread Muffins – with spiced crumble topping
Did you make this Gingerbread for your family? Be sure to leave a comment and a rating below!
Homemade Gingerbread
Prep Time 20 minutes
Servings 16 slices
Ingredients
- 3 eggs
- 1 cup sugar
- 1 cup molasses
- 1 ½ teaspoons ginger
- 1 ½ teaspoons cinnamon
- 1 teaspoon cloves
- 1 cup vegetable oil
- 2 cups all-purpose flour
- 2 teaspoons baking soda
- 2 tablespoons warm water
- 1 cup boiling water
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Instructions
- Preheat oven to 350°F. Grease a 9x13 cake pan or line with parchment paper.
- Mix eggs, sugar, molasses, spices, and oil with a hand mixer until well combined. Sift in flour.
- Combine baking soda and 2 tablespoons water. Add to the batter and mix well. Stir in boiling water until fully combined.
- Pour the batter (it will seem thin) into the prepared pan.
- Bake 40- 45 minutes or until a toothpick comes out clean. Cool completely and serve with whipped cream.
Recipe Notes
Nutrition Information
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)
Recipe updated 11/23/20 for improved consistency. Recipe adaptation Mackasey, Joan. “Gingerbread”. Recipe. Among Friends Vol II. Calgary, AB, 1989. 203. Print.
Hi it looks like in your picture you have batter in a bunt pan,is that what you use,thanks?
The cake is baked in a 9×13 pan Annmarie. Enjoy!
Can I sub some other fat for the veggie oil?
I haven’t tried this with other fats so I can’t say for sure.
Did I do something wrong??
It’s been in 40 minutes and smells burnt, and the middle is raw. :/
Oh no Leslie, I’m not sure what happened. Did you heat your oven to 350°F? What type of pan are you using?
maybe your pan was too large
Could I use gluten free flour in this recipe?
I have only made the recipe as written. Let us know if you try it Hannah!
The gingerbread was delicious, but not very sweet. Thanks so much for sharing your recipe with us!