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My review
Gingerbread III
Jackie Smith
"This recipe yields a light and spicy gingerbread cake making it a terrific Christmas-time recipe."
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Ingredients
servings 196 calsOriginal recipe yields 12 servings (1 - 9 inch round pan)
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- US
- Metric
Directions
{{model.addEditText}} Print- 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.
- In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
- 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.
Nutrition Facts
Per Serving: 196 calories; 9.1 g fat; 26.9 g carbohydrates; 2.2 g protein; 16 mg cholesterol; 182 mg sodium. Full nutrition
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Reviews
Read all reviews 2628 Ratings
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Most helpful positive review
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 mol...
Most helpful critical review
10/24/2000
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 th...
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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 mol...
3/15/2002
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.
10/24/2000
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 th...
2/6/2001
This is so light and yummy. I substituted golden syrup for the molasses, it has a much lighter taste. Sueie
1/24/2001
We served this light gingerbread with applesauce and whipped cream. Loved it! Not too strong/spicy for the kids, nor too "Christmassy" for use in other seasons. Thanks!
11/30/2006
I have been trying to find the perfect gingerbread recipe, and this is it. I added a scant 1/8 tsp. cloves for a little more spice, but it would be fine w/out it. Also, I used regular molasses ...
12/10/2003
I had already made my gingerbread men for the season, but every year the rest of the carton of molasses sits in the pantry until it gets icky, so I went on a search for a recipe so the rest of m...
11/4/2001
This is a great recipe. It was so easy to make and so light and fluffy too! I will make this again. Thank you so much. I used butter flavored Shortning.