Gingerbread III

  • Recipe By
  • Published Dec 23rd
  • Servings12
  • Calories196
This recipe yields a light and spicy gingerbread cake making it a terrific Christmas-time recipe.

Gingerbread III Ingredients

The following are the ingredients needed to make delicious Gingerbread III for 12 servings:

  • 1 1/2 cups all-purpose flour
  • 3/4 teaspoon ground ginger
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/4 cup packed brown sugar
  • 1 egg
  • 1/2 cup light molasses
  • 1/2 cup boiling water

Gingerbread III Cooking Instructions

  • Prep-
  • Cook-
  • Ready In-

The following are the steps to cook Gingerbread III easily:

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch round pan. Sift together flour, ginger, cinnamon, baking powder, baking soda and salt. Set aside.
  2. 2 In a large bowl, cream shortening and brown sugar until light and fluffy. Beat in the egg and molasses. Add flour mixture and water. Beat until smooth.
  3. 3 Pour batter into pan. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into cake comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan and serve warm.

Nutrition Facts

Per Serving: 196 calories; 9.1 grams of fat; 26.9 grams of carbohydrates; 2.2 grams of protein; 16 milligrams of cholesterol; 182 milligrams of sodium.

  1. Dec 18th 2006

    This recipe was wonderfull all my friends wanted me to make them a loaf of this wonderful bread. Very easy and I have everything on hand.

  2. Nov 30th 2006

    I have been trying to find the perfect gingerbread recipe, and this is it. I added a scant 1/8 tsp. cloves for a little more spice, but it would be fine w/out it. Also, I used regular molass ...

  3. Jan 6th 2006

    I loved this recipe. I did make a few changes. I substituted applesauce for the shortening to make it lower in fat. I also used 1 teaspoon each of ginger and cinnamon. I did not have any ...

  4. Dec 10th 2003

    I had already made my gingerbread men for the season, but every year the rest of the carton of molasses sits in the pantry until it gets icky, so I went on a search for a recipe so the rest ...

  5. Mar 15th 2002

    The cake came out light, fluffy, crumbly and delicious. I followed the recipe except for using 2 eggs instead of one and baking in a tube pan. My husband says it is the perfect cake.

  6. Nov 4th 2001

    This is a great recipe. It was so easy to make and so light and fluffy too! I will make this again. Thank you so much. I used butter flavored Shortning.

  7. Feb 6th 2001

    This is so light and yummy. I substituted golden syrup for the molasses, it has a much lighter taste.Sueie

  8. Jan 24th 2001

    We served this light gingerbread with applesauce and whipped cream. Loved it! Not too strong/spicy for the kids, nor too "Christmassy" for use in other seasons. Thanks!

  9. Oct 24th 2000

    I would not make this cake again even though it was very tasty. The cake crumbled into pieces with every slice.The recipes instuctions talks abouts "eggs", however there is only one egg i ...