Soft Ginger Cake

Bonnie Beck

By
@sailboat

This is an old English recipe for making gingerbread cake. It's not my Aunt Nora's recipe which I am afraid her Irish recipe is lost to time as I have yet to find it among my Mother's or Grandmother's recipes. :( But this recipe comes as close to flavor as I have found.

I never can decide which is my favorite cake. Gingerbread, Italian Rum or Banana. But then again there is my Mom's Butter yellow cake with the dark chocolate frosting.

It's a tough decision to make. :)


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Comments:

Serves:

12

Prep:

15 Min

Cook:

30 Min

Ingredients

2/1/2 c
flour, sifted and then measured
1 3/4 tsp
baking soda
2 tsp
ground ginger
2 tsp
ground cinnamon
1/2 tsp
ground cloves
1/4 tsp
salt
1 c
sugar
1/2 c
vegetable shortening
1 c
dark molasses
1 c
boiling water
2
exlarge eggs, beaten
1/8 tsp
cardamom or black pepper (optional)

Directions Step-By-Step

1
Preheat oven to 350*. Grease a baking pan 13x9x2. I use my pyrex pan.

Fluffy the dry ingredients together with a whisk.
2
Cream the shortening, sugar and molasses well.
3
Add the dry ingredients to the creamed shortening mixture alternating with the boiling water, starting with and ending with the dry ingredients.
4
Stir in the beaten eggs.
5
Pour into the pan and bake at 3508 for 30 minutes or until done. Cool and serve.


I like eating my gingerbread slightly warm with just powdered sugar or pouring heavy cream on top.

About this Recipe

Course/Dish: Cakes
Dietary Needs: Vegetarian
Other Tag: Quick & Easy
Hashtag: #Gingerbread