Sometimes the best recipes are the ones that have been around for a while…as is the case with this gingerbread cake. During one of my conversations with my dad, he told me about a gingerbread cake that his mother made. I, of course, went looking for the recipe but could find nothing. I was sure it would be somewhere in my grandmother’s recipe book but no luck. I wasn’t ready to give up though so I searched my vintage cookbooks. I found exactly what I wanted in The Good Housekeeping Cookbook, copyright 1942.
This recipe is so many things I like. It’s easy, uses basic pantry ingredients, bakes in half an hour, has no frosting and tastes amazing. So that’s five good reasons to give it a try!
I made two substitutions which worked out great. I substituted allspice for cloves and brown sugar for molasses. The recipe calls for one cup of hot water. It didn’t specify exactly how hot…so I ran my kitchen faucet with my finger in the hot water stream until it got so hot I had to pull my finger out. Then I filled my measuring cup.
Gingerbread Cake Recipe
2 ½ cups flour
1 ½ teaspoons baking soda
½ teaspoon allspice or cloves
1 teaspoon cinnamon
1 teaspoon ground ginger
½ teaspoon salt
½ cup shortening
½ cup white sugar
¾ cup brown sugar
1 cup hot water
- Preheat oven to 350 degrees.
- Whisk together flour, baking soda, spices and salt in a large bowl. Set aside.
- Beat the shortening in the bowl of a standing mixer (or large bowl with a hand mixer) until fluffy.
- Add sugars and egg. Beat until well mixed, scraping sides of bowl.
- Add half of the flour mixture, the hot water, and then the remaining flour mixture, mixing well between additions.
- Turn into prepared 9 x 9 pan.
- Bake 30 minutes or until knife inserted in center comes out clean.
- Cool 10 minutes. Dust generously with powdered sugar.
Click HERE for a printable version of this recipe.
This would made the perfect after-school snack or easy week night dessert. I haven’t baked anything for quite a while. The day I made this, it was rainy and dark. I had all the lights on and as the cake baked, the scent of ginger and cinnamon filled my kitchen. For the first time since my mom died, I felt a bit of contentment. I sat at my kitchen island with a cup of coffee and thought about my mom…and my grandmother. Happy thoughts that made my heart smile. So what you all told me is true…although the pain of losing a parent never goes away, time makes it less painful.
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- Goldtouch 9 x 9 cake pan
- Pyrex measuring cup
- All Clad measuring cup set
- Blue handled flatware
- Clear pyrex mixing bowl
- Kitchenaid Mixer
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I’ll be back on Tuesday with some more early Fall inspiration. It’s coming quickly! Thank you for stopping by…see you soon.
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