Mormor's Favorite Gingerbread Cake

Teresa Bailey


I use fresh grated ginger to bring the flavor alive. My mom, my son's mormor, loved this cake. It's the sort of cake that is addicting, so beware! You may need a double batch, one for gifts, one to keep and eat yourself.


★★★★★ 1 vote

15 Min
1 Hr


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  • 1 c
    boiling water
  • 1 c
  • 1/2 c
    brown sugar added to ½ cup demerara sugar
  • 1 c
    unsulphured molasses
  • 1 Tbsp
    freshly grated ginger
  • 4 large
  • 2 1/2 c
    all-purpose flour
  • 1 tsp
    baking soda
  • 1 tsp
  • 1 tsp
    ginger (powdered)
  • 1 tsp
    1 teaspoon allspice

  • 1/2 c
    unsalted butter, room temperature
  • 1/2 lb
    cream cheese, room temperature
  • 2/3 c
    powdered sugar
  • 2/3 c
    demerara sugar
  • 2/3 c
    2/3 cup brown sugar
  • 1 Tbsp
    unsulphured molasses
  • 1 Tbsp
    lemon juice
  • 2 tsp
    freshly grated ginger

How to Make Mormor's Favorite Gingerbread Cake


  1. preheat oven 325° F
  2. In a larger bowl pour boiling water over the butter, sugar and molasses. Stir until butter is melted. Cool slightly, add eggs and beat well. Add freshly grated ginger.
  3. In medium bowl sift the dry ingredients, stir into wet ingredients and beat until smooth. Pour batter into a greased 9 x 13 inch pan (or Bundt pan or cupcakes) and bake in a preheated 325° F. oven for about 1 hour, or until done.
  4. For Frosting: Cream together the butter and cream cheese until smooth. Whip in the sugars and add lemon juice, molasses and ginger.

Printable Recipe Card

About Mormor's Favorite Gingerbread Cake

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: For Kids, Heirloom
Hashtags: #Christmas, #birthday

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