"Fly Me to the Moon" Gingerbread/Cake

Fly Me To The Moon Gingerbread/cake Recipe

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Dalia G Cottrell


This is not your typical gingerbread. This is a very light gingerbread, more cakelike. Especially good in the wintertime when the aroma of ginger will really be appealing and appreciated, but really great anytime with a nice cup of coffee or tea. Heartwarmingly good. After it's cooled you can sprinkle with powdered sugar to make it look pretty or use a doily and sprinkle the powdered sugar over it for a pretty pattern.
If you want to frost it use a very light frosting, maybe seven minute icing. Doesn't really need it though. Double the recipe if you need a larger cake (9 X 13)

★★★★★ 1 vote
Me : D
25 Min
25 Min


large eggs
2/3 c
2/3 c
dark molasses
2/3 c
cooking oil
2/3 tsp
2/3 tsp
2/3 tsp
2/3 tsp
1 1/3 tsp
baking soda dissolved in 1 tbsp. hot water
1 1/3 c
flour ( i always sift mine)
2/3 c
boiling water


1Place first 7 ingregients into a bowl and beat lightly with mixer or by hand until well incorparated.
2Then Add baking soda into hot water. Add to above mixture.
3Sift in the 1 1/3 cups of flour and beat well. Add boiling water. Batter will be very thin. Do not add more flour. This will be the actual consistency of the batter. Don't let the thin batter fool you, it will bake into a wonderfully light ginger cake.
4Pour in square pan and bake 25 minutes in a 325 degree oven.
5This bakes into a very light, delicious gingerbread like cake.

About "Fly Me to the Moon" Gingerbread/Cake

Course/Dish: Cakes
Other Tag: Quick & Easy