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Ginger Bread Recipe

Ginger Bread Recipe
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★★★★★

4.8 from 30 reviews

A classic, moist gingerbread cake infused with warm spices like ginger, cinnamon, and cloves. This gingerbread recipe combines molasses and brown sugar for deep sweetness and a rich, comforting flavor. Perfect for a cozy dessert or holiday treat, it’s easy to prepare and yields a tender, flavorful cake with a hint of fresh ginger for an optional spicy kick.

Ingredients

Scale

Dry Ingredients

  • 2½ cups (310g) all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 2 tsp ground ginger
  • 1 tsp ground cinnamon
  • ½ tsp ground cloves
  • ¼ tsp salt

Wet Ingredients

  • ½ cup (115g) butter, melted
  • ½ cup (100g) brown sugar
  • ¾ cup (180ml) molasses (or honey)
  • 1 large egg
  • 1 cup (240ml) warm water
  • 1 tbsp fresh grated ginger (optional, for stronger flavor)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 180°C (350°F). Grease or line an 8×8 inch square pan with parchment paper to prevent sticking and ensure easy removal of the gingerbread after baking.
  2. Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, baking soda, baking powder, ground ginger, cinnamon, cloves, and salt. This ensures even distribution of the spices and leavening agents.
  3. Combine Wet Ingredients: In a separate bowl, whisk the melted butter, brown sugar, egg, and molasses until the mixture is smooth and well combined. Gradually add the warm water, mixing continuously to create a fluid batter.
  4. Combine Wet and Dry Mixtures: Slowly pour the wet ingredients into the dry ingredients while stirring gently. Stir just until all ingredients are combined; be careful not to overmix as this can make the gingerbread tough. If you want a stronger ginger flavor, fold in the fresh grated ginger at this point.
  5. Pour and Bake: Pour the batter into the prepared pan and smooth the surface with a spatula. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool and Serve: Allow the gingerbread to cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely or serve warm. Optionally, dust with powdered sugar before serving for an extra touch of sweetness.

Notes

  • For a stronger ginger flavor, don’t skip the fresh grated ginger—it adds a lovely, spicy kick.
  • If you prefer, honey can be used instead of molasses, but molasses gives a deeper, richer flavor.
  • Ensure not to overmix the batter to keep your gingerbread tender and moist.
  • This gingerbread stores well in an airtight container at room temperature for up to 3 days.
  • Serve with whipped cream or a drizzle of warm caramel sauce for an indulgent dessert.

Nutrition

Keywords: gingerbread, gingerbread cake, molasses dessert, spiced cake, holiday dessert, easy gingerbread, classic gingerbread

Find it online: https://maicook.com/ginger-bread-recipe/