Christmas Ginger Cake

    Recipe Picture:Christmas Ginger Cake
    3

    Christmas Ginger Cake

    (1067)
    1hour25min


    902 people made this

    This cake recipe is perfect for Christmas because it tastes like gingerbread and it is easy to make for busy cooks! It is lovely served with whipped cream or custard.

    Ingredients
    Serves: 12 

    • 1/2 cup white sugar
    • 125g butter
    • 1 egg
    • 1 cup molasses
    • 2 1/2 cups plain flour
    • 1 1/2 teaspoons bicarb soda
    • 1/2 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cloves
    • 1 cup hot water

    Directions
    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Preheat oven to 180 degrees C. Grease and flour a 23cm square tin.
    2. In a large bowl, cream together the sugar and butter. Beat in the egg and then the molasses.
    3. In a bowl, sift together the flour, bicarb soda, salt, cinnamon, ginger and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
    4. Bake 1 hour in the preheated oven, until a knife inserted in the centre comes out clean. Allow to cool in pan before serving.
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    Reviews and Ratings
    Global Ratings:
    (1067)

    Reviews in English (876)

    by
    1092

    This gingerbread, handsdown, is the best I've ever tasted. I doubled the spices, used a whole cup of robust molasses, and added 1/2 cup applesauce. It turned out moist and absolutely delish. I've made it twice already and even those who swear they hate gingerbread say that this is to die for. Here's a secret idea that I got from a restaurant...Toast a slice in a toaster over then drizzled with caramel sauce (homemade is the best) and add a scoop of vanilla ice cream. Amazing. I will be making this forever.  -  13 Nov 2005  (Review from Allrecipes USA and Canada)

    by
    579

    I give this recipe 5 stars, but with a disclaimer... it depends on which kind of molasses is used, a triumphant 5 stars using Unsulphured, but a paltry 2 stars using Blackstrap. Here's why: Please remember there are three distinctly different choices when it comes to molasses, as it will impact your recipe's flavor quite a lot. 1) Unsulphured Molasses is the sweetest, with a mild molasses taste. 2) Sulphured Molasses is less sweet, more minerally, with a stronger molasses taste. 3) Blackstrap Molasses is not very sweet at all, has a hard, licorice-like flavor... so choose carefully, your satisfaction will depend on it. And yet how many of these recipes recommend any one kind... they just say molasses...lol, is it just me?  -  14 Nov 2010  (Review from Allrecipes USA and Canada)

    by
    482

    OMG this is probably the BEST cake recipe I've found on this website!! It tasted much better than I expected. I doubled all the spices, replaced half of the butter with applesauce, replaced the molassass with 1/2 cup brown sugar and 1/2 cup honey. I will DEFINITELY be making this again!  -  14 Oct 2007  (Review from Allrecipes USA and Canada)

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