Traditional gingerbread cake, dusted with confectioners' sugar and garnished with whipped cream

Reddi-wip
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with baking spray. Combine flour, ginger, cinnamon, baking soda and salt in medium bowl; set aside.

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  • Combine sugar, oil and eggs in large bowl; mix well. Gradually pour molasses into sugar mixture; stir until well blended. Alternately add flour mixture and buttermilk to sugar mixture; beat well. Spread batter evenly in prepared baking dish.

  • Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes before serving. Cut into 12 pieces. Dust with confectioners' sugar and garnish with Reddi-wip.

Nutrition Facts

359 calories; 14.1 g total fat; 32 mg cholesterol; 353 mg sodium. 56.4 g carbohydrates; 5.7 g protein; Full Nutrition

Reviews (15)

Read More Reviews

Most helpful positive review

Rating: 4 stars
05/10/2017
I halved the sugar and used white instead to brown (brown is precious in my part of the world) and the sweetness was just right. A really good cake. Read More
(2)

Most helpful critical review

Rating: 3 stars
08/20/2018
I made this tonight and it made a lovely cake and we ate it for desert after dinner with whipped cream. The taste of the ginger was so mild that my husband even stated that it really didn't taste like true gingerbread. Before baking the batter I tasted it and felt like it needed to have more ginger so I added one more teaspoon at that point. For us it needed something else just not sure what. I do think it is a good starting point. Read More
(1)
21 Ratings
  • 5 star values: 14
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
05/10/2017
I halved the sugar and used white instead to brown (brown is precious in my part of the world) and the sweetness was just right. A really good cake. Read More
(2)
Rating: 3 stars
08/20/2018
I made this tonight and it made a lovely cake and we ate it for desert after dinner with whipped cream. The taste of the ginger was so mild that my husband even stated that it really didn't taste like true gingerbread. Before baking the batter I tasted it and felt like it needed to have more ginger so I added one more teaspoon at that point. For us it needed something else just not sure what. I do think it is a good starting point. Read More
(1)
Rating: 5 stars
10/06/2019
I made it according to the recipes, it was delicious! I served it with lemon curd and it really was very nice. Read More
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Rating: 5 stars
11/19/2016
My wife made it for me it is awesome will make it again Read More
Rating: 4 stars
12/29/2018
I doubled the spice amounts but otherwise followed the recipe as written. It had a dark rich color and kept its shape beautifully but it was dry. The applesauce that some reviewers added should remedy that nicely. A bit of grated fresh ginger would be a good addition as well. Read More
Rating: 5 stars
09/18/2016
Made it for church coffee time. Not a crumb was left and I was told please bring more next time. Read More
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Rating: 5 stars
10/22/2018
We served this cake at a family dinner. It was moist and not too sweet without any changes to the recipe. We liked the fact that this recipe had no clove in it kept the spices from overpowering us. We did add 2tsp. Watkins brand Vanilla extract. We also baked in a bundt pan. Remember to cool ten minutes on a cooling rack before removing from pan onto serving dish. We dusted with confectioners sugar and served with a dollop of whipped cream instead of Ready Whip. A nice autumn pudding and easy to make! Read More
Rating: 5 stars
12/27/2017
My husband made this for Christmas dinner and his family loved it-even those who don't like gingerbread! Read More
Rating: 5 stars
04/11/2018
I had one of my students make this cake. He has very very little cooking experience. He accidentally mixed the buttermilk with the other wet ingredients so we just gradually added the flour mixture. Still turned out great. Very nice flavour. Read More