Classic Gingerbread Cake

Makes 1 9-x-13-inch pan

Cuts into 18 to 24 portions


  • 1 cup unsalted butter, at room temperature
  • 1 cup packed dark brown sugar
  • ¾ cup fancy molasses
  • 2 large eggs at room temperature
  • 2 Tbsp lemon juice
  • 2 Tbsp finely grated fresh ginger
  • 2 ¼ cups all-purpose flour
  • ½ tsp ground cinnamon
  • ½ tsp ground cloves
  • ½ tsp ground nutmeg
  • ½ tsp ground allspice
  • ½ tsp salt
  • ½ cup boiling water
  • ½ tsp baking soda
  • 2 Tbsp finely chopped crystallized ginger
  • icing sugar, for dusting
  • lightly sweetened whipped cream, for serving


  1. Preheat the oven to 350 °F and grease a 9-x-13-inch cake pan.
  2. Beat the butter and brown sugar until light and fluffy. Beat in the molasses, then add the eggs one at a time, beating well after each addition. Stir in the lemon juice, and ginger.
  3. In a separate bowl, sift the flour with the spices and the salt. Add this to the butter mixture and stir until blended. Stir the boiling water and baking soda and add this quickly to the batter, stirring quickly and then stir in the crystallized ginger (the batter will be fluid). Scrape the batter into the prepared pan and bake for 45 minutes, until a tester inserted in the centre comes out clean. Cool the cake completely in the pan and cut into squares to serve with a dusting of icing sugar and a dollop of whipped cream.

The cake will keep, wrapped, for up to 3 days.