Old Fashioned Gingerbread Cake

Susan Feliciano

By
@frenchtutor

This is my remake of a World War II recipe for a chocolate cake made without eggs, butter, or milk, which were rationed during the War. The cake rises nicely, has a good crumb, and is moist and soft. My daughter took a plate of it to the Art Museum where she works, and they were all asking for the recipe, so here it is! Sorry I could only get a picture of a few leftovers.


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Rating:

Comments:

Serves:

16 squares

Prep:

5 Min

Cook:

35 Min

Method:

Bake

Ingredients

1 3/4 c
all purpose flour
1 c
sugar
1/2 tsp
salt
1 tsp
baking soda
3 tsp
ginger, ground
1 tsp
cinnamon, ground
1 tsp
vanilla extract
1 Tbsp
cider vinegar (may use white vinegar)
1/3 c
vegetable oil
1 c
cold water

Directions Step-By-Step

1
Preheat oven to 350°F. Lightly grease or spray an 8" or 9" square pan that is at least 2" deep.
2
This can be mixed right in the pan. Measure all the dry ingredients into the prepared pan. Make 3 wells in the flour, and put the vanilla, vinegar, and oil into the 3 wells. Pour the cup of water over all and stir together with a fork until well blended.
3
Here is how I prefer to do it:
Whisk the dry ingredients together in a medium mixing bowl. Whisk the liquid ingredients together in a small mixing bowl. Pour the liquid ingredients into the dry ingredients and stir until well combined. Pour the batter into the prepared pan.
4
Bake for 30 to 35 minutes. I think mine was done at 33 minutes. Cool in pan. May be iced with the following glaze:
5
Orange Glaze:
Whisk a dash of salt into 2 tablespoons orange juice. Add up to 2 (or so) cups of powdered sugar until thick glaze consistency is reached. Spread on cake and allow to cool before cutting into squares.

About this Recipe

Course/Dish: Cakes, Other Snacks
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian, Vegan, Dairy Free, Soy Free