Old-Fashioned Gingerbread

Written by
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about our editorial process
Diana Rattray
Portrait of Diana Rattray smiling
Published on 07/29/19 by Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes articles in her 20 years as a food writer.
Learn about The Spruce Eats's Editorial Process

Updated 07/29/19

Old-fashioned gingerbread

The Spruce / Diana Rattray
  • Total: 65 mins
  • Prep: 20 mins
  • Cook: 45 mins
  • Yield: 9 servings
Nutritional Guidelines (per serving)
293 Calories
13g Fat
44g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 9 servings
Amount per serving
Calories 293
% Daily Value*
Total Fat 13g 16%
Saturated Fat 7g 36%
Cholesterol 52mg 17%
Sodium 363mg 16%
Total Carbohydrate 44g 16%
Dietary Fiber 1g 4%
Protein 2g
Calcium 140mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an old-fashioned gingerbread cake made with molasses and spices. Top this gingerbread with whipped cream and sprinkle with a little cinnamon.

Ingredients

  • 2 cups all-purpose flour (sifted before measuring)
  • 1/3 cup sugar
  • 1 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 1/2 teaspoons ground ginger
  • 1/2 teaspoon ground cloves
  • 1/2 cup melted butter
  • 1 cup molasses
  • 1 egg
  • 1/2 cup buttermilk or sour milk (1 teaspoon vinegar and enough milk to make 1/2 cup)
  • 1/4 cup hot water

Steps to Make It

  1. Preheat oven to 350 F. 

  2. Sift together the flour, sugar, salt, baking powder, baking soda, and spices.

  3. Stir in melted butter, molasses, egg, and buttermilk or sour milk.

  4. Beat in hot water.

  5. Pour batter into a generously greased and floured 8-inch square pan.

  6. Bake for 45 to 50 minutes, until cake springs back when lightly touched with finger.

Serve gingerbread with whipped cream or lemon sauce.