Gingerbread Cake

My mother made this gingerbread cake many, many years ago.  I was in college or late high school,  I don’t remember exactly. We thought she’d misplaced the recipe, but then it turned up and she shared it with me.  I’m not sure why, but I never made it.  The recipe just sat in my box, waiting for just the right time.

The day before Pipsqueak was born, Pumpkin Girl and my mother made this gingerbread cale.  After an afternoon of just sitting around, chatting with my mid-wife and some of her assistants, waiting for anything to actually happen, we went down to the kitchen to enjoy some dessert.

I did mention Pipsqueak was born at home, didn’t I?  No?  Heh-heh.  He was – thus allowing me to sit in my room, chatting with my midwife and eating homemade gingerbread for dessert.

In honor of this, The Day Before Pipsqueak Turns One, I present to you the recipe for what is certain to become a late-October tradition.

Gingerbread Cake


  • 1/2 cup shortening
  • 1 cup light molasses
  • 1 cup sugar
  • 2 eggs, beaten
  • 2 cups flour
  • 1 teaspoon each salt, ground cloves and freshly grated nutmeg
  • 2 teaspoons each cinnamon, and ground ginger
  • 1 cup boiling water
  • 1 teaspoon baking soda


  1. Preheat oven to 350 degrees.
  2. Grease 9"x11" baking pan.
  3. Combine all ingredients except boiling water and baking soda in large bowl in order given, mixing well after each addition.
  4. Combine boiling water and baking soda in a small bowl and stir until dissolved. Blend into molasses mixture.
  5. Pour batter into prepared pan.
  6. Bake until tester inserted in center comes out clean, about 45 minutes. Cool slightly.
  7. Cut into squares. Serve warm with whipped cream or vanilla ice cream.


More Mac and Cheese, please!


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