soft ginger cake
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. :)
prep time
15 Min
cook time
30 Min
method
Bake
yield
12 serving(s)
Ingredients
- 2/1/2 cups flour, sifted and then measured
- 1 3/4 teaspoons baking soda
- 2 teaspoons ground ginger
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 cup sugar
- 1/2 cup vegetable shortening
- 1 cup dark molasses
- 1 cup boiling water
- 2 - exlarge eggs, beaten
- 1/8 teaspoon cardamom or black pepper (optional)
How To Make soft ginger cake
-
Step 1Preheat oven to 350*. Grease a baking pan 13x9x2. I use my pyrex pan. Fluffy the dry ingredients together with a whisk.
-
Step 2Cream the shortening, sugar and molasses well.
-
Step 3Add the dry ingredients to the creamed shortening mixture alternating with the boiling water, starting with and ending with the dry ingredients.
-
Step 4Stir in the beaten eggs.
-
Step 5Pour 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Cakes
Tag:
#Quick & Easy
Diet:
Vegetarian
Keyword:
#Gingerbread
Method:
Bake
Culture:
Irish
Ingredient:
Sugar
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