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Gingerbread Snacking Cake

  • Servings: 12
Gingerbread Snacking Cake

Source: Martha Stewart Living, December/January 1997/1998

Ingredients

  • 8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan
  • 2 1/2 cups all-purpose flour, plus more for the pans
  • 1 cup boiling water
  • 2 teaspoons baking soda
  • 2 teaspoons ground ginger
  • 1 1/2 teaspoons ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 2 teaspoons baking powder
  • 2/3 cup packed dark-brown sugar
  • 1 cup unsulfured molasses
  • 1 tablespoon freshly grated ginger
  • 2 large eggs, room temperature, lightly beaten
  • Confectioners' sugar, for dusting

Directions

  1. Heat oven to 350 degrees. Butter and flour a 9-by-13-inch cake pan; set aside. In a bowl, combine boiling water and baking soda; set aside. In a large bowl, sift together flour, ground spices, salt, and baking powder; set aside.

  2. In an electric mixer with the paddle attachment, cream butter until light. Beat in brown sugar until fluffy. Beat in molasses and grated ginger, baking-soda mixture, and flour mixture. Beat in eggs.

  3. Pour batter into prepared pan; bake until a toothpick inserted in center comes out clean, 30 to 35 minutes. Let cool on a wire rack. Cut into squares; dust with confectioners' sugar.

Reviews (10)

  • Mom24_4evermom 17 Nov, 2014

    Loved it! I did not add the grated ginger, I knew we would not like it. Enjoyed this cake very much with a simple dusting of powdered sugar, my hubby loves it with homemade applesauce. I'll be making this one again...and again.

  • Georgia-Alice 25 Oct, 2013

    The flavour of this cake is lovely but I found it too salty to really enjoy. I made it only this morning, and next time will just omit the extra salt and maybe a touch less molasses, but will definitely make again! Plan to whip up some chantilly cream to balance the saltiness, because I still intend to eat all of this!

  • Mom24_4evermom 17 Nov, 2014

    Too salty with just a 1/2 tsp. of salt?

  • BJOHN80312 25 Dec, 2012

    I love this cake with whipped cream! Not too sweet, but with lots of flavor! A new favorite!!

  • LizzyLou777 8 Dec, 2011

    I loved this cake! It's not too sweet- it could work for breakfast with some fruit or as a dessert with whipped cream. It was light and moist. I will definitely make it again!

  • SuzePrich 29 Sep, 2011

    Super yummy cake - would certainly make it again. I used 1/4 teas cloves & added 1/4 teas allspice and also 1/4 teas ground cardamon, and a few turns of white pepper. Used 1/2 cup honey w/ 1/2 c molasses & subbed 1/4 cup rye flour for the same amount of AP flour. Spicy & delish - great with coffee - the gingery flavor will wake you up!

  • fishface2 6 Jun, 2010

    Batter seemed thin, so I added 1/4 cup flour. I don't like a strong molasses flavor, so used 1/3 ea molasses, honey and corn syrup. Great result.

  • mollymasset 19 Dec, 2008

    I make this every year for our family Christmas brunch. My niece fell in love with it when she was five and asks for it every year. It's delicious and easy to make.

  • crispy 23 Dec, 2007

    I had a request for gingerbread this Christmas. This recipe was enjoyed by some gingerbread lovers when I made it for Thanksgiving one year. I wouldn't think of trying any other recipe. Couldn't locate the old magazine but fouind it here. Thanks for an easy delicious dessert!

  • silvertoy 14 Dec, 2007

    My family loves this ginger bread. It's been a family tradition for over 8 years as our Christmas dessert. The fresh grated ginger in addition to the ground is a great addition. We dust it with powdered sugar and serve it with whipped cream. The best gingerbread I've ever had or made. Try it.

    Tina ,CA

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