If you're looking for a new addition to your holiday dessert table, I hope you give this a try. Enjoy!

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
9
Yield:
1 cake
Advertisement

Ingredients

9
Original recipe yields 9 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

    Advertisement
  • Grease and lightly flour a 9-inch square baking pan.

  • Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl.

  • Stir sugar, molasses, oil, and egg into flour mixture until just combined.

  • Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute.

  • Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

  • Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves.

  • Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.

Nutrition Facts

355 calories; protein 3.2g 6% DV; carbohydrates 57.5g 19% DV; fat 13.1g 20% DV; cholesterol 20.7mg 7% DV; sodium 384.4mg 15% DV. Full Nutrition

Reviews (76)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/11/2012
Very easy and not too sweet - perfect with a scoop of ice cream. If the cake sank in the middle it was either under cooked - check with a tooth pick in the center or your batter was too wet. Mine took exactly 35 minutes. Read More
(33)

Most helpful critical review

Rating: 3 stars
03/09/2014
This is definitely moist and very easy to make. The texture is wonderful but the lemon glaze just doesn't work for me (and I like lemon!). My husband thinks it is "OK" and he is extremely easy to please. The Chinese Five Spice adds a bit of a black licorice flavor which really stood out so next time I will leave that out. I used 2 1/2 tsp of ginger and it was not enough for us so I will probably use 4 tsp of ginger. I will replace the lemon glaze with a ginger/cinnamon glaze (1 cup powdered sugar 1/4 cup milk ginger and cinnamon to taste. To reduce the oil I used about 3 TBSP of oil and the remainder of the 1/2 cup was milk and some cream. I always do this when oil is called for in quick breads cakes etc and it always works (using just milk works too though the fat from the cream gives a nice rich texture. Chef John's techniques are great! I love his videos and am still learning...how fun!! Read More
(7)
93 Ratings
  • 5 star values: 65
  • 4 star values: 20
  • 3 star values: 5
  • 2 star values: 2
  • 1 star values: 1
Rating: 5 stars
07/11/2012
Very easy and not too sweet - perfect with a scoop of ice cream. If the cake sank in the middle it was either under cooked - check with a tooth pick in the center or your batter was too wet. Mine took exactly 35 minutes. Read More
(33)
Rating: 4 stars
04/19/2012
Not quite sure what to rate it. The taste is fantastic but the cake was sunken in the middle and it was very crumbly... Updated: I live at 6000ft and I believe that the ingredient combination here is rather difficult for high altitude. I tried the Favorite Old Fashioned Gingerbread recipe from here also and that worked at over 7000 ft. So if you live at high altitudes I might suggest using the proportions in that recipe and the adjust the spices according to your tastes. Read More
(21)
Rating: 5 stars
12/17/2016
Much better than the other, more-reviewed gingerbread cake on this site. This has 1/2 cup molasses, much, much better than a whole cup like the other recipe. When I made the other one, everyone's reaction was: the molasses taste is so strong. This recipe is perfect. I had to use my electric mixer for about 30 seconds at the end, when combining the flour with the liquids. First I stirred with a spoon, then smoothed it all out with the electric mixer very briefly. I didn't make the glaze, because I am using this as the gingerbread base for the Eggnog Trifle on this site. This is so easy and good, there is no need to buy boxed cake mix again. 35 minutes was exactly right. I was afraid I had overbaked it, but when it was cool an hour later and I cut into it, it was moist and perfect. I will add another teaspoon of ginger next time, and may sub the Chinese Five Spice for cloves, as that flavor was slightly medicine-y to me. So my advice is: use cloves instead of Chinese Five Spice, add another tsp of ginger, and otherwise make and bake exactly as directed. Read More
(15)
Advertisement
Rating: 5 stars
10/23/2012
Brilliant! Not too sweet and the glaze is amazing. Made according to recipe and it turned out great. Read More
(11)
Rating: 3 stars
03/09/2014
This is definitely moist and very easy to make. The texture is wonderful but the lemon glaze just doesn't work for me (and I like lemon!). My husband thinks it is "OK" and he is extremely easy to please. The Chinese Five Spice adds a bit of a black licorice flavor which really stood out so next time I will leave that out. I used 2 1/2 tsp of ginger and it was not enough for us so I will probably use 4 tsp of ginger. I will replace the lemon glaze with a ginger/cinnamon glaze (1 cup powdered sugar 1/4 cup milk ginger and cinnamon to taste. To reduce the oil I used about 3 TBSP of oil and the remainder of the 1/2 cup was milk and some cream. I always do this when oil is called for in quick breads cakes etc and it always works (using just milk works too though the fat from the cream gives a nice rich texture. Chef John's techniques are great! I love his videos and am still learning...how fun!! Read More
(7)
Rating: 4 stars
12/21/2013
I really liked the molasses flavor and spiciness of this cake! I think the lemon glaze is also a nice touch - it makes it feel a little fancier but you can still put whipped cream on it. I made it twice exactly as directed and 35 mins was a perfect cooking time. Read More
(4)
Advertisement
Rating: 5 stars
08/13/2012
Awesome:) Read More
(4)
Rating: 4 stars
11/27/2012
For me there was just too much molasses if I make this again I will half it. Otherwise good flavor. Read More
(3)
Rating: 4 stars
05/13/2013
Ilove this simple recipe. I will change this-no boiling water no molasses no spice except almond extract- 1/8 tea. 2 tablespoons dry ground ginger fresh Tumeric in grinder 6 tablespoons. MMM. Read More
(3)