Gingerbread III Recipe -
Gingerbread III Recipe

Gingerbread III

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"This recipe yields a light and spicy gingerbread cake making it a terrific Christmas-time recipe."

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Ingredients Edit and Save

Original recipe makes 1 - 9 inch round pan Change Servings


  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
  3. Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.
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Reviews More Reviews

Most Helpful Positive Review
Jan 06, 2006

I loved this recipe. I did make a few changes. I substituted applesauce for the shortening to make it lower in fat. I also used 1 teaspoon each of ginger and cinnamon. I did not have any molasses so I used pure maple syrup. The end result was a moist and flavorful cake Thank you for sharing this recipe!

Most Helpful Critical Review
Sep 08, 2003

I would not make this cake again even though it was very tasty. The cake crumbled into pieces with every slice. The recipes instuctions talks abouts "eggs", however there is only one egg in the recipe. I wouldn't know how to bind this recipe to make it stay together once baked.

Apr 11, 2003

The cake came out light, fluffy, crumbly and delicious. I followed the recipe except for using 2 eggs instead of one and baking in a tube pan. My husband says it is the perfect cake.

Apr 11, 2003

This is so light and yummy. I substituted golden syrup for the molasses, it has a much lighter taste. Sueie

Apr 11, 2003

We served this light gingerbread with applesauce and whipped cream. Loved it! Not too strong/spicy for the kids, nor too "Christmassy" for use in other seasons. Thanks!

Nov 30, 2006

I have been trying to find the perfect gingerbread recipe, and this is it. I added a scant 1/8 tsp. cloves for a little more spice, but it would be fine w/out it. Also, I used regular molasses because I didn't have light. Everyone loves this gingerbread.

Dec 11, 2003

I had already made my gingerbread men for the season, but every year the rest of the carton of molasses sits in the pantry until it gets icky, so I went on a search for a recipe so the rest of my molasses wouldn't go to waste. I liked this recpie immediately because it was suitable for a bedtime snack for my children, and wasn't another super saccharine cookie recipe. My 3 year old son and I worked on the recipe together, and we had such a blast! We used a 2nd egg, as another reviewer suggested so it was extra moist. It was so easy to make, and the whole time my son kept saying "Mm...this smells good!". Even with a 3 year old in tow, we were done in about 10 mins, and I wish I could bottle up the smell that wafted from my kitchen as it cooked! The cake didn't rise much, but it was moist and very son asked for seconds! I agree with the reviewer who said it needed more spice..I would have been happier with a little more zip with some added cinnamon in the recipe. I made a glaze with icing sugar, and a hint of vanilla to drizzle on top. I will definetly tweak the recipe and try this again.

Jul 26, 2003

This is a great recipe. It was so easy to make and so light and fluffy too! I will make this again. Thank you so much. I used butter flavored Shortning.


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  • Calories
  • 196 kcal
  • 10%
  • Carbohydrates
  • 26.9 g
  • 9%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.2 g
  • 4%
  • Sodium
  • 182 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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