Polly Tafrate of South Salem, New York, writes: "I've taken dozens of cooking classes over the years, but some of my best lessons in the kitchen have come from my husband's family. His sister and his mother have shared many delicious recipes with me, including the ones here."
Ingredients
Makes 8 to 10 servings
Step 1
Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan.
Step 2
Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
Step 3
打1 1/4杯奶油和1汤匙糖dium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.
How would you rate Old-Fashioned Gingerbread with Molasses Whipped Cream?
Leave a Review
Reviews (37)
Back to TopWe love this, but 35 minutes in our oven was perfect.
JETessendorf
Upstate NY
12/24/2021
I made this last year for the holidays and my family loved it. It is now in the annual tradition rotation.
jc_planet
Minneapolis, MN
12/22/2017
Addendum: Gram used both baking soda and powder (equal amounts)
judmolt
West Chester, PA
12/14/2013
This cake brought back warm memories of growing in New England in the 50's and my grandmother's ginger bread. Followed this recipe with the addition of using more ginger and addition of cloves. Nice flavor and texture. As others my cake had the fallen middle it was cooked just fallen. Can't explain the science behind this. Comparing Grams recipe the difference is the butter and boiling water. Need to the test kitchen
judmolt
West Chester, PA
12/14/2013
Bleh --Maybe it's just me, but I'm not too fond of the flavor of this cake. I love spice & I love molasses, but even though there were plenty of those two things in this recipe there was still something 'offputting' about the flavor of this to me. The gingerbread tasted almost bitter and not very sweet even though there is plenty of sugar. To be fair I didn't make the whipped cream we ate the cake plain the first night. In an attempt to improve the cake I made some cream cheese maple frosting for the rest of this cake, which didn't really improve it much. This one wasn't a winner for me, but it was for many other reviewers. I won't be making it again. Also, the batter was a little strange to make with the addition of the boiling water at the end, but the cake did set despite the watery batter and did form a cake like texture.
Me_Want_Chocolate
11/20/2013
With the additional spices recommended by others (2 t cinnamon, 1 t ginger, and 3/4 t cloves), this gingerbread had the right flavor. I was hoping for something fairly dense, however, and even though I made the sugar about 1/3 dark brown sugar and 1/4 of the flour whole wheat, it was still a little cakey for my taste. It did fall in the middle. I cooked it in a round, 9" pan. A google search suggested that a bigger pan would allow the batter to spread out more and not collapse in on itself. But then it would likely be even more cakey. The fallen middle didn't affect the texture, and it even looked kind of cool.
BklnChicken
12/24/2011
YUM! I live in Germany and could not find the correct sized baking pan, so my gingerbread totally overflowed while cooking-- and it was still delicious!! A real keeper.
srthompson08
Berlin, Germany
3/30/2011
This is quite yummy and not too sweet---it's just right and hard to have only one piece. At the suggestion of other reviewers, I increased the cinnamon to 1.5 tsp and ginger to 1 tsp. While baking, mine slightly overflowed my 8x8 pan, so you may want to cut back the batter by 1/4-1/2 cup if you don't use the recommended 9x9. Like another reviewer, mine came out slightly sunken in the middle, but it didn't seem to have any effect on the texture, it just didn't look picture perfect. This is wonderful as is, but to make it more fancy, next time I will add chopped candied ginger.
Anonymous
Boston, MA
3/20/2011
I've been making this gingerbread for several years now-ever since my neighbor brought it over as a thank you gift. Once you've tasted this, you can never buy a gingerbread cake mix again.We love it with the molasses whipped cream or with peppermint ice cream during the holidays. I, too, have had the center fall. Anyone have any ideas why this might occur?
bonniem1
Potoomac Md
12/17/2010
I read this recipe wrong and forgot to get whipping cream. I used lowfat milk instead and it came out fine- just like a cake. I don't know what the difference would be with the cream, but this was very tasty and I would make again with milk.
Anonymous
Los Angeles, CA
12/14/2010
This cake is wonderful! Exactly what I wanted to kick off the holiday season. Light, moist texture, and a rich, wonderful taste. I used dark molasses--I love molasses--and a little more spice than the recipe called for. I also used an 8x8 inch pyrex instead of the 9x9 metal pan. I also didn't bother with the whipped cream. The cake was wonderful on its own. I will definitely be making this again.
sfrank0411
11/14/2010
Great recipe! I followed the hints of others and upped the spices slightly, added cloves, candied ginger and orange zest, and served it with ice cream instead of whipped cream. It was delicious!
snow75lady
litchfield,ct
2/10/2010
Memphis - When I've doubled the recipe but not used (2) 9x9x2, but rather made it in a slightly larger pan and a little deeper with batter, I had the same thing happen. No other time... I've also used this recipe for various sized cupcakes and muffins. Fantastic!
chefcoleman
NYC
11/23/2009
Really nice gingerbread after doubling all the spices. Both times I've baked this, I've ended up with a depression in the center of the cake. Oven is the appropriate temp, cooking evenly, etc. Has anybody had the same experience with this? No matter, just cover it up with whipped cream! (Don'[t bother with the molasses whipped cream)
Anonymous
memphis
11/3/2009
Fantastic! Everyone loves it and claims it is the best or near-best they've ever had. I used dark molasses, which certainly changes the complexity, but left all else the same. I also doubled the recipe and had no problems. I might add a bit more ginger next time, but not much and I wouldn't change anything else
chefcoleman
NYC, NY
10/1/2009
