Classic Rustic Gingerbread Cake
Originally from my grandmother's cherished collection of the 1930s, this vintage gingerbread cake combines a symphony of spices for a delightful holiday treat. Moist and warmly spiced, it's perfect for cozy gatherings, especially when served warm with a dollop of whipped cream or melted butter. A classic, inviting aroma fills the home as it bakes.
9
Servings
261
Calories
13
Ingredients
Ingredients
shortening
1/2 cup (null)
sugar
1/3 cup (null)
molasses
2/3 cup (null)
eggs
2 large (null)
flour
1 3/4 cups (all-purpose)
salt
1/2 teaspoon (null)
baking powder
1/2 teaspoon (null)
baking soda
1 teaspoon (null)
ginger
1 1/2 teaspoons (ground)
cinnamon
1 teaspoon (ground)
ground nutmeg
1/2 teaspoon (null)
ground cloves
1/4 teaspoon (null)
sour milk
2/3 cup (Add 3 1/2 teaspoons vinegar to whole milk)
Instructions
1
Preheat your oven to 350°F (175°C).
2
Grease and flour an 8-inch square pan or coat with a non-stick spray for easy release.
3
In a large mixing bowl, cream together the shortening and sugar until light and fluffy.
4
Blend in the molasses thoroughly, followed by the eggs one at a time, beating well with each addition.
5
In a separate bowl, whisk together the flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves to combine.
6
Gradually add the dry ingredients to the creamed mixture, alternating with the sour milk. Begin and end with the dry ingredients, mixing until just combined.
7
Pour the batter evenly into the prepared pan and smooth the top with a spatula.
8
Bake in your preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
9
Allow the cake to cool slightly in the pan before serving warm. Enjoy with whipped cream or butter as desired.
Nutrition Information
11g
Fat
38g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the origin of the Classic Rustic Gingerbread Cake recipe?
This vintage recipe is originally from the creator's grandmother's cherished collection dating back to the 1930s.
What is the texture and flavor profile of this cake?
The cake is described as moist and warmly spiced, providing a symphony of spices for a delightful holiday treat.
How many servings does this recipe make?
This gingerbread cake recipe yields 9 servings.
What is the recommended oven temperature?
The oven should be preheated to 350°F (175°C).
What size baking pan should be used?
An 8-inch square pan is recommended for this recipe.
How should the pan be prepared for baking?
Grease and flour the pan or coat it with a non-stick spray to ensure easy release of the cake.
What are the initial ingredients to cream together?
In a large mixing bowl, cream together 1/2 cup of shortening and 1/3 cup of sugar until light and fluffy.
When should the molasses be added?
The molasses (2/3 cup) should be blended in thoroughly after creaming the shortening and sugar.
How should the eggs be incorporated into the batter?
Add 2 large eggs one at a time, beating the mixture well after each addition.
What dry ingredients are needed for this cake?
The dry ingredients include all-purpose flour, salt, baking powder, baking soda, ginger, cinnamon, nutmeg, and cloves.
What specific spices are included in the recipe?
The recipe uses ground ginger, cinnamon, ground nutmeg, and ground cloves.
How much ginger is required?
The recipe calls for 1 1/2 teaspoons of ground ginger.
How much cinnamon is used?
Use 1 teaspoon of ground cinnamon.
What are the amounts for nutmeg and cloves?
The cake requires 1/2 teaspoon of ground nutmeg and 1/4 teaspoon of ground cloves.
How is 'sour milk' prepared for this recipe?
To make sour milk, add 3 1/2 teaspoons of vinegar to 2/3 cup of whole milk.
How should the dry and wet ingredients be combined?
Gradually add the dry ingredients to the creamed mixture, alternating with the sour milk, starting and ending with the dry ingredients.
How long should the gingerbread cake bake?
Bake the cake for 30-35 minutes in the preheated oven.
How do I check if the cake is fully cooked?
The cake is done when a toothpick inserted into the center comes out clean.
Should the cake be served hot or cold?
The cake is best served warm, after allowing it to cool slightly in the pan.
What are the recommended toppings for serving?
It is perfect when served with a dollop of whipped cream or melted butter.
How many calories are in one serving?
One serving of the gingerbread cake contains approximately 261 calories.
What is the fat content per serving?
There are 11 grams of fat per serving.
How many carbohydrates are in each serving?
Each serving contains 38 grams of carbohydrates.
Does the cake contain any protein?
Yes, there are 3 grams of protein per serving.
How many total ingredients are in this recipe?
There are 13 total ingredients used in this recipe.
What type of flour is best for this recipe?
All-purpose flour (1 3/4 cups) is used for this gingerbread cake.
What is the amount of baking soda and powder needed?
The recipe requires 1/2 teaspoon of baking powder and 1 teaspoon of baking soda.
Is this recipe considered a holiday dessert?
Yes, it is described as a delightful holiday treat that fills the home with an inviting aroma.
What tags characterize this recipe?
Tags include gingerbread, cake, spicy, vintage, holiday, dessert, baking, and comfort food.
What is the total amount of molasses used?
The recipe calls for 2/3 cup of molasses.