Basic Gingerbread is a quick and easy old fashioned cake that will bring to mind days gone by. It can be served warm topped with a citrus or Caramel Sauce (pictured), cooled and frosted with Cream Cheese Frosting, or used as a base for dessert such as a trifle.

Gingerbread is inexpensive to make, and, since it’s very moist, keeps well. It’s a great cake to serve during the fall and winter months, and can be made months ahead and frozen.

Gingerbread cupcakes are also an option with this recipe; it makes 24. For extra special cupcakes, sprinkle each cupcake with 1/2 teaspoon orange syrup or liqueur and frost them with cream cheese frosting that has been flavored with finely grated lemon or orange zest and a little lemon or orange juice – delicious!

16 Servings

1 cup shortening
1 cup sugar
2 eggs
1 cup molasses
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup boiling water

1. Preheat the oven to 350°.


2. Spray a 9 x 13” dripper pan with Baker’s Joy or grease and flour. (or 2 9” round pans – line them with parchment, or 1 11 x 17” jelly roll pan)


3. Cream the shortening and sugar till light.


4. Add the eggs and molasses; beat thoroughly.


5. Place the flour, salt, baking soda, ginger, and cinnamon in a fine strainer over the shortening mixture.


6. Shake over the creamed mixture alternately with boiling water, beating until smooth after each addition.


7. Pour the batter into the prepared pan(s).


8. Bake 35 - 40 minutes (25-30 for round pans or jelly roll pan) or until a toothpick inserted in the middle comes out clean.


9. Serve warm, or if serving frosted, let sit 5 minutes before removing from the pan to cooling racks.

Amount Per Serving
Calories 316 Calories from Fat 136
Percent Total Calories From: Fat 43% Protein 4% Carb. 53%

Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 2 g
Cholesterol 27 mg
Sodium 251 mg
Total Carbohydrate 42 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g

Vitamin A 1% Vitamin C 0% Calcium 0% Iron 21%