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Holiday Gingerbread Cake

  • Serves 9.


  • 1/2 cup crystallized ginger
  • 2-1/4 cups unbleached flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon grated nutmeg
  • 1/4 teaspoon ground cloves
  • 6 Tablespoons unsalted butter
  • 1/2 cup molasses
  • 1/2 cup firmly packed dark brown sugar
  • 1/4 cup water
  • 1/4 cup strong brewed coffee
  • 2 eggs, lightly beaten


Preheat oven to 350°. Grease an 8-inch square cake pan. Process crystallized ginger in the bowl of a food processor, blending on medium until finely chopped. You may also chop the ginger very fine by hand with a knife if you prefer. In a bowl, sift together the flour, baking soda, and spices. Set aside. Melt the butter over low heat and stir in molasses, brown sugar, water, and coffee. Remove from heat and transfer to a large bowl, cooling. Beat in the ginger and slowly beat in eggs. Add the flour and spice mixture; stir thoroughly but only until just moistened and evenly colored. Pour batter into pan and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Let cool until warm or room temperature. Cut into 9 squares and sprinkle with powdered sugar for serving. If desired, drizzle store-bought caramel syrup around gingerbread.

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