Soft Ginger Cake

Bonnie Beck


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 vote
15 Min
30 Min


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
exlarge eggs, beaten
1/8 tsp
cardamom or black pepper (optional)


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

Fluffy the dry ingredients together with a whisk.
2Cream the shortening, sugar and molasses well.
3Add the dry ingredients to the creamed shortening mixture alternating with the boiling water, starting with and ending with the dry ingredients.
4Stir in the beaten eggs.
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.

About this Recipe

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