Warm Gingerbread Cake

This classic cake has been a Canadian favourite for over a century for good reason. It’s made with ingredients you likely have on hand and just needs a dusting of icing sugar or a dollop of applesauce for a wonderful, comforting dessert.

Course Desserts & Sweets
Prep. Time 15 mins
Cooking Time 45 - 55 mins
Yields 12

Preparation
Nutritional Info
Latest Tips

Preparation

What You Need

1-1/2 cups (375 mL) all-purpose flour
1 cup (250 mL) whole wheat flour
2 tsp (10 mL) each, ground cinnamon and ginger
3/4 tsp (3 mL) baking soda
1/2 tsp (2 mL) each, baking powder and salt
1/4 tsp (1 mL) each, ground allspice or cloves and nutmeg
1/2 cup (125 mL) packed brown sugar
1 egg
3/4 cup (175 mL) fancy molasses
1/3 cup (75 mL) butter, melted
1 tsp (5 mL) vanilla
1 cup (250 mL) Milk, soured* (or buttermilk)

Instructions

Preheat oven to 350°F (180°C). Butter a 9-inch (23 cm) round or square metal cake pan; line bottom with parchment paper, if desired.

In a large bowl, combine all-purpose and whole wheat flours, cinnamon, ginger, baking soda, baking powder, salt, allspice and nutmeg. In another bowl, whisk together sugar, egg, molasses, butter and vanilla; whisk in Milk. Pour over dry ingredients and stir just until moistened.

Spread in prepared pan, smoothing top. Bake for 45 to 55 min or until a tester inserted in the centre comes out clean. Let cool slightly in pan on a rack. Serve warm.

View the latest tips or add one of your own

Nutritional Info

Per serving

Energy: 247 Calories
Protein: 4 g
Carbohydrate: 45 g
Fat: 6 g
Fibre: 1,9 g
Sodium: 177 mg

Here are the key nutrients provided by a serving

Nutrient % DV*
Calcium: 8 % / 89 mg
Magnesium: 29 %
Iron: 16 %
Folate: 16 %
Thiamin: 14 %

* Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Latest Tips

Our tips

To sour Milk, measure 1 tbsp (15 mL) lemon juice or vinegar into a measuring cup and pour in enough Milk to make 1 cup (250 mL). Let stand for 5 min then stir.

Cooled cake can be wrapped in plastic and stored at room temperature for up to 2 days. Unwrap plastic and wrap in foil and reheat in 350°F (180°C) oven for about 15 min (or less for smaller pieces).

For the Adventurous: Add 2 tbsp (30 mL) finely chopped crystallized ginger with the Milk and stir in 1 cup (250 mL) semisweet chocolate chips or chopped bittersweet (dark) chocolate with the dry ingredients.

Tips from the community

Be sure to watch your cake. I checked it at 40 minutes in the oven and it wasn't quite ready, but 46 minutes was perfect. Each oven is different :)
Amanda L, Ottawa, ON
December 5th, 2009