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Gingerbread III

Gingerbread III

Name: Gingerbread III
Yield: 1 - 9 inch round pan
Ingredients: 1 ½ cups all-purpose flour; ¾ teaspoon ground ginger; ¾ teaspoon ground cinnamon; ½ teaspoon baking powder; ½ teaspoon baking soda; ½ teaspoon salt; ½ cup shortening; ¼ cup packed brown sugar; 1 egg; ½ cup light molasses; ½ cup boiling water

Rating: 4.36 stars

28 Ratings
26 Reviews
1 Photo

This recipe yields a light and spicy gingerbread cake making it a terrific Christmas-time recipe.

By Jackie Smith

Gallery

Recipe Summary

Servings:

Yield:

1 - 9 inch round pan

Nutrition Info

Directions

Step 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.

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Step 2

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.
Step 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.

Nutrition Facts

Per Serving:

196.2 calories; 2.2 g protein; 26.9 g carbohydrates; 15.5 mg cholesterol; 182.5 mg sodium. Full Nutrition

Reviews (26)

Most helpful positive review

mascara

01/06/2006

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! Read More

Helpful

(29)

Most helpful critical review

GibsonsGirl

09/09/2003

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. Read More

Helpful

(16)

28 Ratings

5 star values: 18
4 star values: 6
3 star values: 1
2 star values: 2
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

mascara

01/06/2006

Helpful

(29)

DA174

04/11/2003

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. Read More

Helpful

(25)

GibsonsGirl

09/09/2003

Helpful

(16)

SUSE

04/11/2003

This is so light and yummy. I substituted golden syrup for the molasses it has a much lighter taste. Sueie Read More

Helpful

(15)

KANDKIDS

04/11/2003

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! Read More

Helpful

(12)

Michele from Long Beach

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 because I didn't have light. Everyone loves this gingerbread. Read More

Helpful

(11)

Shelly M

07/26/2003

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. Read More

Helpful

(10)

Christy

12/11/2003

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 my molasses wouldn't go to waste. I liked this recpie immediately because it was suitable for a bedtime snack for my children and wasn't another super saccharine cookie recipe. My 3 year old son and I worked on the recipe together and we had such a blast! We used a 2nd egg as another reviewer suggested so it was extra moist. It was so easy to make and the whole time my son kept saying "Mm...this smells good!". Even with a 3 year old in tow we were done in about 10 mins and I wish I could bottle up the smell that wafted from my kitchen as it cooked! The cake didn't rise much but it was moist and very good...my son asked for seconds! I agree with the reviewer who said it needed more spice..I would have been happier with a little more zip with some added cinnamon in the recipe. I made a glaze with icing sugar and a hint of vanilla to drizzle on top. I will definetly tweak the recipe and try this again. Read More

Helpful

(10)

angie1011

12/18/2006

This recipe was wonderfull all my friends wanted me to make them a loaf of this wonderful bread. Very easy and I have everything on hand. Read More

Helpful

(8)

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Nutritional Information

Gingerbread III

Servings Per Recipe: 12
Calories: 196.2

% Daily Value *

protein: 4 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 2 %

sugars:

fat: 14 %

saturated fat: 12 %

cholesterol: 5 %

vitamin a iu:

niacin equivalents: 12 %

vitamin b6: 7 %

vitamin c:

folate: 8 %

calcium: 5 %

iron: 9 %

magnesium: 14 %

potassium: 7 %

sodium: 7 %

thiamin: 13 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Gingerbread III

1 of 26

All Reviews

mascara

01/06/2006

Helpful

(29)

DA174

04/11/2003

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.

Helpful

(25)

GibsonsGirl

09/09/2003

Helpful

(16)

SUSE

04/11/2003

This is so light and yummy. I substituted golden syrup for the molasses it has a much lighter taste. Sueie

Helpful

(15)

KANDKIDS

04/11/2003

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!

Helpful

(12)

Michele from Long Beach

11/30/2006

Helpful

(11)

Shelly M

07/26/2003

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.

Helpful

(10)

Christy

12/11/2003

Helpful

(10)

angie1011

12/18/2006

This recipe was wonderfull all my friends wanted me to make them a loaf of this wonderful bread. Very easy and I have everything on hand.

Helpful

(8)

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Gingerbread III

Ingredients

Directions

Nutrition Facts

Reviews (26)

Most helpful positive review

Most helpful critical review

All Reviews for Gingerbread III

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Gingerbread III

Ingredients

Directions

Nutrition Facts

Reviews (26)

Most helpful positive review

Most helpful critical review

All Reviews for Gingerbread III