Gingerbread Cake Recipe

Name: Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup packed brown sugar; 1/4 cup butter or 1/4 cup margarine, softened; 1 freshly grated orange zest; 1 large egg; 1 large egg white; 1 cup applesauce; 1/2 cup molasses; 1/4 cup gingerroot, grated; 1 1/2 cups cake flour, sifted; 1 teaspoon baking soda; 1 teaspoon baking powder; 1/2 teaspoon salt

Servings: persons

1/2 cup packed brown sugar
1/4 cup butter or 1/4 cup margarine, softened
1 freshly grated orange zest
1 large egg
1 large egg white
1 cup applesauce
1/2 cup molasses
1/4 cup gingerroot, grated
1 1/2 cups cake flour, sifted
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt

1
Beat brown sugar, butter or margarine, and orange rind until smooth, using an electric mixer.
2
Beat in egg and egg white, beating well after each addition.
3
Add applesauce, molasses and ginger; mixing until smooth.
4
Combine flour, baking soda, baking powder and salt. Gradually add to sugar mixture; beating 2 to 3 minutes.
5
Bake in 8-inch square cake pan at 350u00b0 for 40 minutes or until toothpick inserted in centre comes out clean.
6
Serve warm or cold.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 cup packed brown sugar, 1/4 cup butter or 1/4 cup margarine, softened, 1 freshly grated orange zest, 1 large egg, and more.

Yes, Gingerbread Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Gingerbread Cake

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