Aunt Nell's Gingerbread

Aunt Nell's Gingerbread
54
5 Reviews
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
45 min
Total Time
9 servings

Ingredients

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
large Land O Lakes® Egg
1 teaspoon
baking soda
1/2 teaspoon
ground cinnamon
1/2 teaspoon
ground ginger
1/4 teaspoon
ground cloves
Land O Lakes® Heavy Whipping Cream, sweetened, whipped

Directions

  1. Heat oven to 325°F.
  2. Combine all ingredients except whipped cream in bowl. Beat at medium speed, scraping bowl often, until well mixed.
  3. Pour batter into greased 8- or 9-inch square baking pan. Bake 25-35 minutes or until toothpick inserted in center comes out clean.
  4. Cut into squares. Serve warm with sweetened whipped cream.

Recipe Tips

Nutrition Facts (1 serving)

Calories
200
Cholesterol
15mg
Carbohydrates
36g
Protein
3g
Fat
5g
Sodium
190mg
Dietary Fiber
<1g

Recipe Comments and Reviews

Rating

I loved the recipe it was really moist but I did use dark molasses and that is my favorite. I put them in little mini muffin pans too! WOW, be careful you don't realize how many you eat until you walk by and there aren't many left.

Rating

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!

Rating

We added a layer of slightly carmelized apples to the baking pan before adding the batter. The cake was very good and moist!

Rating

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.

Rating

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.

Rating

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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