Real Recipes From Real Home Cooks ®

"fly me to the moon" gingerbread/cake

(1 rating)
Recipe by
Dalia G Cottrell
Atwater, CA

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 rating)
yield serving(s)
prep time 25 Min
cook time 25 Min

Ingredients For "fly me to the moon" gingerbread/cake

  • 2
    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

How To Make "fly me to the moon" gingerbread/cake

  • 1
    Place first 7 ingregients into a bowl and beat lightly with mixer or by hand until well incorparated.
  • 2
    Then Add baking soda into hot water. Add to above mixture.
  • 3
    Sift 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.
  • 4
    Pour in square pan and bake 25 minutes in a 325 degree oven.
  • 5
    This bakes into a very light, delicious gingerbread like cake.

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