Sticky Gingerbread

Molasses and spices make this gingerbread dark, rich, and zesty.

Gingerbread Cake Recipe With Picture

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 stick plus 3 tbs. butter
  • 3/4 cup dark corn syrup
  • 3/4 cup molasses
  • 2/3 cup packed soft dark brown sugar
  • 2 tsp. finely grated fresh ginger
  • 1 tsp. ground ginger


  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1 cup whole milk
  • 2 eggs, beaten to mix
  • 1 tsp. baking soda, dissolved in 2 tbs. warm water
  • 2 cups all-purpose flour


[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 350°F and line cake pan (about 12 by 8 by 2 in.) with aluminum foil or parchment paper (grease foil if using). [/step-item]

[step-item number=”2″ image_url=”” title=”” ]In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh and ground gingers, cinnamon, and cloves. [/step-item]

[step-item number=”3″ image_url=”” title=”” ] Remove from heat, and add milk, eggs, and dissolved baking soda in its water. Batter will be very wet.) [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Pour into pan and bake 45 to 60 minutes, until bread rises and is firm on top. Do not overbake; it will continue to bake as it cools. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Transfer pan to wire rack and let cool before cutting gingerbread into squares. Makes 20 squares.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest