Gingerbread Cake



Gingerbread Cake

This easy cake from isn’t a Bundt, but it smells and tastes like Christmas. It can be served plain or with whipped cream or ice cream.

11/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 cup butter (1 stick), softened

1/2 cup sugar

1 large egg

1/2 cup molasses

2/3 cup boiled water

Heat oven to 375 degrees. Sift together flour, baking soda, salt and spices. Beat together the butter, sugar, egg and molasses until blended. Add flour mixture and gently beat until just blended. Drizzle in water, gently beating. Bake in a greased 8-inch square pan for 30 minutes, or until cake tests done. Loosen edges and cut into serving pieces. Makes 16 pieces.

Per serving: 152 calories (36 percent from fat), 6.2 g fat (3.7 g saturated, 1.6 g monounsaturated), 26.8 mg cholesterol, 1.7 g protein, 22.8 g carbohydrate, 0.4 g fiber, 174 mg sodium.

Read more Recipes stories from the Miami Herald

Miami Herald

Join the

The Miami Herald is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere on the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

The Miami Herald uses Facebook's commenting system. You need to log in with a Facebook account in order to comment. If you have questions about commenting with your Facebook account, click here.

Have a news tip? You can send it anonymously. Click here to send us your tip - or - consider joining the Public Insight Network and become a source for The Miami Herald and el Nuevo Herald.

Hide Comments

This affects comments on all stories.

Cancel OK

  • Marketplace

Today's Circulars

  • Quick Job Search

Enter Keyword(s) Enter City Select a State Select a Category