Sticky Gingerbread

Gingerbread Cake Recipe With PictureLIS PARSONS


  • 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

    How to make it 

  • 1

    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).

  • 2

    In saucepan, melt butter over low heat along with syrup, molasses, sugar, fresh and ground gingers, cinnamon, and cloves.

  • 3

    Remove from heat, and add milk, eggs, and dissolved baking soda in its water. Batter will be very wet.)

  • 4

    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.

  • 5

    Transfer pan to wire rack and let cool before cutting gingerbread into squares. Makes 20 squares.

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