Aunt Nell's Gingerbread

Aunt Nell's Gingerbread

Gingerbread cake flavored with dark, spicy molasses is simply topped with a dollop of whipped cream for the perfect holiday dessert.

20 min. prep time
9 servings
454 Ratings


1 1/2 cups all-purpose flour
1/2 cup sugar
1/4 cup Land O Lakes® Butter, softened
1/2 cup water
1/3 cup light molasses
1 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves


Heat oven to 325°F.

Combine all ingredients except whipped cream in  bowl. Beat at medium speed, scraping bowl often, until well mixed.

Pour batter into greased 8- or 9-inch square baking pan. Bake 25-35 minutes or until toothpick inserted in center comes out clean.

Cut into squares. Serve warm with sweetened whipped cream.

Nutrition Facts (1 serving)

Calories: 200

Fat: 5g

Cholesterol: 15mg

Sodium: 190mg

Carbohydrates: 36g

Dietary Fiber: <1g

Protein: 3g

Recipe #1653©2001Land O'Lakes, Inc.

Recipe Comments & Reviews

Excellent recipe. I made it a year ago and we really liked it. The only change I made was to use a teaspoon of each of cinnamon and ginger. I made it again today - my favorite gingerbread recipe!
We added a layer of slightly carmelized apples to the baking pan before adding the batter. The cake was very good and moist!
I've made this cake many times and we love it. Quite by accident, I started mixing things up for this cake and I realized I was out of butter so I substituted it with 2 tbls. of sunflower oil and a 1/4 cp of yogart and wow, talk about moist. I love this recipe.
This tasted much like the gingerbread my Mom used to make. I asked my sister (in law)why it didn't taste quite like Mom's. She told me that my Mom made hers with acon grease. My brother,the doctor (her DH), will only eat my Mom's. He misses out on some yummy different recipes.
I tried this for my mom's b day and she loved it! Being vegetarina, I used egg replacer instead of eggs, and it was still amazing! Here's another apple recipe from wailana in case you want one!

Apple Cake:
1 1/2 cups unbleached white flour
1/2 + 1/8 tsp. baking soda
1/2 tsp. salt
1/4 tsp. cinnamon
1/2 cup safflower oil
1/4 cup eggless mayonnaise or yogurt
1/4 cup apple butter
1/2 tsp. vanilla
2 Tbsp. fresh ginger juice*
1/4 cup water
3/4 cup raw sugar or granulated fructose
2 cups apples, peeled and chopped into small cubes
3 Tbsp. roasted almond slivers
2 Tbsp. raisins

Caramel Sauce:
1/2 cup fresh cashew milk**
1/2 cup brown sugar
1 Tbsp. safflower oil
1 Tbsp. maple syrup
1/2 tsp. vanilla
1 Tbsp. water
1 Tbsp. cornstarch mixed with 1 Tbsp. water

1. Preheat the oven to 350°F. Combine the flour, baking soda, salt, and cinnamon in a large bowl. Whisk lightly.

2. In a separate bowl combine the oil, mayonnaise, apple butter, vanilla, ginger juice, water, and sugar. Slowly add this mixture to the dry ingredients and stir to blend. Fold in the apples, 2 Tbsp. of the slivered almonds, and the raisins and mix well.

3. Pour the batter into an 8x8-inch oiled baking dish and bake for 1 hour, or until the cake is golden brown and a toothpick inserted into the center comes out clean. Remove from the oven and set aside to cool.

4. For the sauce, make the cashew milk as directed below and set aside. Place the next 5 ingredients in a small saucepan on medium heat. Bring to a boil and simmer until the sugar is dissolved.

5. Slowly whisk in the cashew milk. Cook for 2 more minutes, then gradually add the cornstarch mixture and whisk until thickened to a thick syrup consistency. Remove from the heat and cool for 30 minutes.

6. Spread the sauce over the cake and top with the remaining roasted nuts. Slice into 9 squares, then halve each square to make 18 small triangles.

Makes 18 pieces

*To make fresh ginger juice, simply grate some fresh ginger, then manually squeeze the pulp.

**Cashew milk: Blend 2 Tbsp. raw cashew pieces with 3/4 cup hot water until smooth. Strain through a fine strainer.

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