Gingerbread Cake
Recipe type: Dessert, Christmas
Prep time: 
Cook time: 
Total time: 
Makes: 8 x 8" cake
I L-O-V-E anything gingerbread and I'm kicking myself for not making this simple gingerbread cake (adapted from former food blogger and now renowned quilter and author, Cheryl Arkison) a Christmas tradition. Well, it's never too late to start, isn't it?
  • ½ cup/4 oz (125 mL/227 g) butter
  • ⅔ cup (170 mL) brown sugar, packed
  • 1 egg
  • 1 cup (250 mL) molasses
  • 2½ cups (625 mL) flour
  • ½ tsp (2 mL) salt
  • 1½ tsp (7 mL) baking soda
  • 1 tsp (5 mL) ground ginger
  • 1 tsp (5 mL) cinnamon
  • ¼ tsp (1 mL) cloves
  • 1 cup hot (not boiling) water
  1. Preheat the oven to 350˚F. Grease an 8″ x 8″ baking pan.
  2. Cream butter. Gradually add the sugar, then the egg. Beat until light and fluffy. Add the molasses and mix until just blended.
  3. In a medium bowl whisk together the dry ingredients. Add to the batter, ½ cup (125 mL) at a time, alternating with ¼ cup (60 mL) water. Beat until smooth after each addition. Pour into prepared pan.
  4. Bake for 45-50 minutes, or until a tester comes out clean. Dust with icing sugar before serving; also delicious with salted caramel sauce or maple butter.
Recipe by Vincci Tsui, RD | Calgary Registered Dietitian at