I know it’s partying day & you don’t have time to read a long post so I am keeping this short but I couldn’t let this pass without sharing with you my favorite gingerbread recipe.

This is not a typical dense gingerbread as it is more of a cake! Extremely moist, light & fluffy! It has the perfect balance of sweet & spicy! I am not usually a big fan of glazes & frosting but the sugar glaze here is a must, trust me on that :)

Enjoy this cake as breakfast, snack or dessert.

Happy New Year!


  • Servings: 12
  • Difficulty: easy
  • Print


3 cups flour
1 tbsp ginger powder
1/2 tsp cinnamon
1/4 tsp cloves
pinch salt
2 tsp baking soda
1 cup boiling water
200 gm butter at room temperature
1/2 cup dark brown sugar
1 egg at room temperature
1 cup molasses
1 tsp vanilla extract
Sugar Glaze:
1 1/2 cups powdered sugar, sifted
3-4 tbsp milk
1 tsp vanilla extract


  • Grease & flour a 28 cm round, square or rectangle baking pan.
  • In a bowl, sift the flour, ginger, cinnamon, cloves & salt together.
  • In another bowl, stir the baking soda into the boiling water.
  • Using an electric mixer, cream the butter & sugar together until smooth. Add the egg & beat until the mixture is light & fluffy. Add the molasses & vanilla & blend well.
  • With the mixer on low, beat in the flour mixture alternating with the baking soda mixture; starting & ending with the flour mixture. DON’T over mix! (you are supposed to have 3 additions of flour & 2 additions of baking soda)
  • Pour the batter into the pan & smooth the top with a spatula.
  • Bake for 30-35 minutes or until a toothpick inserted in the middle of the cake comes out clean. Cool in the pan for 10 minutes then transfer to a wire rack to cool.
  • Meanwhile, prepare the glaze: in a bowl mix all the ingredient until you have a smooth mixture with pourable consistency.
  • Drizzle the glaze over the cake & serve at room temperature.


  • If you prefer a thicker cake, bake in a 23 cm baking pan for about 50-60 minutes.
  • You can stir nuts or raisins into the batter before pouring it in the baking pan.
  • While making the glaze, add 3 tbsp milk first & if the consistency is too thick, add the 4th tbsp. If the glaze becomes too thin, add a little more powdered sugar.
  • Don’t add the glaze to the cake while it is hot as this will melt the glaze.


Recipe adapted from Esther Brody book; 250 Best Cakes & Pies.


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