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Nutrition Facts
Serving Size 1 (99g) Recipe makes 9 servings
Calories 319
Calories from Fat 120		(37%)
Amount Per Serving		%DV
	Total Fat 13.4g	20%
	Saturated Fat 3.6g	18%
	Monounsaturated Fat 5.7g
	Polyunsaturated Fat 3.3g
	Trans Fat 0.0g
Cholesterol 48mg		16%
Sodium 322mg		13%
Potassium 438mg		12%
Total Carbohydrate 46.1g		15%
	Dietary Fiber 0.9g	3%
	Sugars 22.4g
Protein 4.5g		9%
detailed view... how is this calculated?

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Gingerbread/Gingerbread Cake

Recipe #48219 | 1¼ hours | 25 min prep | add private note

⁽²¹⁾ RATE IT NOW Print Recipe

By: Satisfied Kris
Dec 9, 2002

This is my grandmother's recipe from the 1930's. It's my favorite spicy gingerbread/cake recipe that's wonderful served warm with whipped cream or butter. Prep time is estimated.

SERVES 9 (change servings and units)

Ingredients

Cream Together

1/2 cup shortening
1/3 cup sugar
2/3 cup molasses
2 large eggs

In a separate bowl mix

1 3/4 cups flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 teaspoon baking soda
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
2/3 cup sour milk (add 3 1/2 teaspoons vinegar to whole milk)

Directions

1
Preheat oven to 350°.
2
Grease and flour an 8" square pan (or use Pam).
3
The ingredients listed under "cream together" should be added one ingredient at a time, creaming in between each addition.
4
When you have finished adding/creaming all the liquid ingredients, keep beating the liquid mixture, folding in the dry mixture, alternating with the 2/3 cup sour milk.
5
Once everything is mixed in, pour the batter into the prepared pan.
6
Bake at 350°. Check for doneness by inserting a toothpick in the middle.
7
When it comes out clean, it's done.

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Featured Reviews for This Recipe

From: The_Swedish_Chef

On Jan 14, 2009

Wow! And WOW!, again!!! If you bake gingerbread for no other reason than the scent it gives your home, you win. Then, you end up with an amazingly simple dessert, and that's an added bonus. I read all reviews: added heaping teaspoons of mace, ginger and nutmeg. Left out cinnamon because we don't like it. Used one 6 ounce container of lemon yogurt plus the grated rind of a lemon and a 1/4 cup of snipped crystalized ginger...sublime!!!! Baked it for 40 minutes; mine was done by that time. I'll be making this weekly during the cold winter months. THANK YOU!

1 person found this review helpful

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From: Catta

On Dec 25, 2008

My mom likes this a lot. I thought it a bit blander than I expected, but still worth four stars.

0 people found this review helpful

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From: bakergurl04

On Mar 27, 2003

I loved this recipe too; because my Mom's diabetic, and loves ginger, and so I substituted Sugar Twin for the sugar, and used Corn syrup, as I didn't have Molasses on hand. This recipe in my opinion was on the best I've found; because although it still calls for two kinds of sweeteners, it was less sweet than others I had looked at. As previously stated by the other two who reviewed it, I agree it was easy to make; and I added to My Cookbook, as I would definitely make it again. Thank you for sharing your Grandma's recipe, she must have been a wonderful lady, these kind of memeories are priceless.

10 people found this review helpful

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From: ratherbeswimmin'

On Feb 19, 2003

Oh, this was so wonderful. I am not much of a sweet eater but good homemade gingerbread is something that I really like. Your recipe instructions were very easy to follow. Had a delicious flavor and soft, tender texture. I ate mine plain but the rest of my family wanted whipped cream on top. A wonderful wintertime dessert. Thanks.

10 people found this review helpful

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Read all 21 reviews