Search thousands of recipes reviewed by home cooks like you.

Gingerbread III

Gingerbread III

Jackie Smith

A light spicy gingerbread cake.

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 12 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 196 kcal
  • 10%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 26.9g
  • 9%
  • Protein:
  • 2.2 g
  • 4%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 182 mg
  • 7%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.
  2. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
  3. Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

mascara
26
1/6/2006

I loved this recipe. I did make a few changes. I substituted applesauce for the shortening to make it lower in fat. I also used 1 teaspoon each of ginger and cinnamon. I did not have any molasses so I used pure maple syrup. The end result was a moist and flavorful cake Thank you for sharing this recipe!

DA174
24
4/11/2003

The cake came out light, fluffy, crumbly and delicious. I followed the recipe except for using 2 eggs instead of one and baking in a tube pan. My husband says it is the perfect cake.

GibsonsGirl
16
9/8/2003

I would not make this cake again even though it was very tasty. The cake crumbled into pieces with every slice. The recipes instuctions talks abouts "eggs", however there is only one egg in the recipe. I wouldn't know how to bind this recipe to make it stay together once baked.