Gingerbread Cake Recipe

Name: Gingerbread Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cups Sugar; 1/2 cups Shortening; 1 whole Egg; 1 cup Molasses; 2-1/2 cups Sifted Flour; 1-1/2 teaspoon Soda; 1 teaspoon Ginger; 1/2 teaspoons Salt; 1 cup Hot Water; FOR THE 7-MINUTE FROSTING:; 1-1/2 cup Sugar; 1/2 cups Cold Water; 2 whole Egg Whites; 2 teaspoons Karo Syrup, Light; 1 dash Salt; 1 teaspoon Vanilla

Servings: persons

1/2 cups Sugar
1/2 cups Shortening
1 whole Egg
1 cup Molasses
2-1/2 cups Sifted Flour
1-1/2 teaspoon Soda
1 teaspoon Ginger
1/2 teaspoons Salt
1 cup Hot Water
FOR THE 7-MINUTE FROSTING:
1-1/2 cup Sugar
1/2 cups Cold Water
2 whole Egg Whites
2 teaspoons Karo Syrup, Light
1 dash Salt
1 teaspoon Vanilla

1
Cream sugar and shortening. Add beaten egg and molasses. Sift dry ingredients together, and add to the mixture. Mix well. Add hot water last, and beat until smooth. Batter will be soft, but it makes a fine cake. Bake at 325u00b0F to 350u00b0F for about 30 minutes. (Her recipe did not include a bake time, but I timed it the last time I baked this, and it was 30 minutes at 350u00b0F in a standard 9x13 cake pan.)
2
Ice the cake with 7-minute frosting.
3
To make the frosting, in a double boiler, combine sugar, cold water, egg whites, corn syrup and a dash of salt. Beat for 3 seconds at low speed. Place over boiling water. Cook for 7 minutes while beating at high speed with a mixer or until soft peaks form. Remove from heat, add vanilla and whip with a spoon. Goes great on gingerbread and angel food cake.

487

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 16 ingredients. The key ingredients include: 1/2 cups Sugar, 1/2 cups Shortening, 1 whole Egg, 1 cup Molasses, 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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