Real Recipes From Real Home Cooks ®

soft ginger cake

(1 rating)
Recipe by
Bonnie Beck
Route 66, AZ

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. :)

(1 rating)
yield 12 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For soft ginger cake

  • 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
  • 1 c
  • 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)

How To Make soft ginger cake

  • 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.