Gingerbread Cake

by Shanna Hatfield


The holidays might be over, but there are just certain foods, flavors, and fragrances that say "winter" to me. Gingerbread is one of them. It's a hearty slice of heavenly flavor, one that has roots that go back centuries.

Ginger root was first recorded in ancient China. It was commonly used for medicinal purposes. Eventually it spread to Europe along the Silk Road. During the Middle Ages, it was a favorite spice, often used in preserved meats. Henry VIII reportedly used a ginger concoction in hopes of building resistance to the plague. 

Gingerbread became a popular treat at European festivals and fairs during medieval times. 

A documented business of gingerbread in England dates to the 17th century, where they were sold in monasteries, pharmacies, and farmers' markets. By the 18th century, gingerbread was widely available.

It traveled to America with settlers from Europe. Molasses, which was less expensive than sugar, became a common ingredient and produced a softer cake.  One of the first American cookbooks, American Cookery by Amelia Simmons, published in 1796, contained seven different recipes for gingerbread.

I hope you'll enjoy this simple yet yummy recipe for gingerbread cake! 


Gingerbread Cake

1/2 cup butter, softened

1/2 cup brown sugar, packed

1 egg

3/4 cup molasses

1/2 cup applesauce

2 1/2 cup flour

1 1/2 tsp baking soda

2 tsp cinnamon

1 1/2 tsp ground ginger

1/2 tsp ground cloves

1/2 tsp salt

1 cup hot water

Cream Cheese Frosting (optional)

Preheat oven to 350°F. Grease and flour two loaf pans, two round cake pans, or a 9 x 13 baking pan.

In a large bowl, cream together brown sugar and butter. Beat in egg, molasses, and applesauce. Spray your measuring cup with a shot of non-stick spray before you pour in the molasses. It will slide right out of it without leaving a big sticky mess behind.

In a separate bowl, mix dry ingredients.

Add dry ingredients to batter 1 cup at a time. When it is well-blended, add the cup of hot water and stir to incorporate.

If you are using loaf pans, bake for about 50 minutes. If using cake pans, baking time will decrease to around 20-30 minutes. The cake is done when a toothpick inserted into the center comes out with a few crumbs attached.

Top with frosting, sprinkle with powdered sugar, drizzle with caramel sauce or dollop on whipped cream. You can finish it however you like!

Happy New Year!

USA Today bestselling author Shanna Hatfield is a farm girl who loves to write. Her sweet historical and contemporary romances are filled with sarcasm, humor, hope, and hunky heroes. When Shanna isn’t dreaming up unforgettable characters, twisting plots, or covertly seeking dark, decadent chocolate, she hangs out with her beloved husband, Captain Cavedweller.

Shanna loves to hear from readers. Follow her online at: ShannaHatfield | Facebook | Newsletter | BookBub