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December 11, 2014

Gingerbread Snacking Cake

Gingerbread Snacking Cake ~ Rich, tasty Molasses, Gingerbread cake which is moist, soft and even better the next day #Gingerbread #Cake

I was looking for something sweet which had to be quick and easy too the other day and came across a recipe for this Gingerbread Snacking Cake.

The recipe immediately caught my attention when I'd seen Molasses as one of the ingredients. I have an almost full bottle of Molasses which has just been sitting in my cupboard for some time now. We normally use Golden Syrup in South-Africa for desserts {and some savory dishes as well}, as it is a way more inexpensive than Molasses.

Gingerbread Snacking Cake ~ Rich, tasty Molasses, Gingerbread cake which is moist, soft and even better the next day #Gingerbread #Cake

I have an excellent recipe for Gingerbread, but still wanted to give this one a try. I am definitely not sorry I did !  The Molasses has a deeper and more distinct taste than when I bake with Golden Syrup and we all loved the Gingerbread Snacking Cake - lots of snacking were done and would be again as the sliced pieces only got better the next day {I stored it in a sealed container} - again on the baking list which starts next week ;-)

Gingerbread Snacking Cake
Source : Martha Stewart

18 Servings


1 cup Boiling Water
2 t Baking Soda

2 1/2 cups Flour
2 t Ground Ginger
1 1/2 t Ground Cinnamon
1/2 t Ground Cloves
1/2 t Ground Nutmeg
2 t Baking Powder
1/2 t Salt

1/2 cup Butter, softened
2/3 cup packed Dark Brown Sugar {I used Demerara}
1 cup Molasses
1 TB Finely Grated Fresh Ginger
2 Large Eggs

Icing Sugar, to dust


1.) Pre-heat the oven to 180 deg C (350 deg F) - spray a 20 x 30cm cake pan with cooking oil.
2.) Dissolve the Baking Soda in the boiling Water - set aside.
3.) Sift together the Flour, Ginger, Cinnamon, Cloves, Nutmeg, Salt and baking Powder in a medium bowl.
4.) In a large mixing bowl, beat the Butter until light - add the Sugar and beat until fluffy.
5.) Add the Baking Soda mixture, Molasses and Fresh Ginger to the Butter mixture - beat until combined.
6.) Add the Flour mixture slowly, whilst still beating - add the Eggs one-by-one and beat until well mixed - pour batter into the prepared pan - bake 30 - 35 minutes or until a tester comes out clean.

Remove from the oven and let cool in the pan on a wire cooling rack. Once completely cooled, dust with Icing Sugar and cut into squares.

Keep leftovers in a sealed container.

Gingerbread Snacking Cake ~ Rich, tasty Molasses, Gingerbread cake which is moist, soft and even better the next day #Gingerbread #Cake

Linking up with these parties - also see my Party List:
By Stephanie Lynn      


  1. I love gingerbread cake!! I love gingerbread anything. Yum! Pinning!

  2. G'day Thx for stopping by and sharing this at our #SayGdayParty Pinned
    Please make sure to return if you haven't already say G'day to the hosts and someone at the party! Cheers!
    Joanne @ What's On The List

  3. Looks really delicious!
    Found you at say g'day.

  4. I love gingerbread! Thanks for the recipe.

  5. My husband loves ginger. Since he can't eat chocolate, I'm always looking for dessert recipes. This sounds delicious. Pinning to try!

  6. I was thinking of making this today..but didn't have a recipe...thanks for having one!

  7. Whoo yummy, i would love to try these too :)

  8. LOVE gingerbread! this looks delicious

  9. Oh, there is something quite awesome about gingerbread cake. This recipe looks amazing. Perfect to bake up for Christmas too.

    Thanks for linking up to Marvelous Monday on Smart Party Planning.

  10. Oh my gosh. I love gingerbread! This looks super yummy. I don't know if I could eat just one! Thanks for linking up to Snickerdoodle Sunday!

  11. I love gingerbread and quick and easy. Thanks for sharing this with us on Weekend Bites.

  12. Yum! And I think I even have all the ingredients on hand, so I can make this in time for Christmas! Nice to meet you through Say G'day Saturday.

  13. Bet this smells amazing while baking. Perfect for the holidays. Thank you for sharing, Linda.


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