Mrs. Hamilton's Gingerbread Cake (1943)
A classic gingerbread cake recipe. A simple, easy, and perfectly spiced homemade holiday cake.
Servings: 16 portions
Ingredients
- ½ cup butter
- ½ cup granulated sugar
- 1 egg, beaten
- 2 ½ cups flour, sifted
- 1 ½ tsps baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp salt
- 1 cup molasses
- 1 cup hot water
(Optional) Cinnamon & Cream Cheese Frosting *See Notes*:
- 1 cup cream cheese, room temperature
- 1/2 cup butter, room temperature
- 2 tsps vanilla extract
- 4 cups powdered sugar
- 1/2 tbsp cinnamon, ground
Instructions
- Paper line or grease a 8.5x11x2-in. (27.9x21-cm) baking pan, or one of a similar size.
- Preheat the oven to 350 F. (177 C.). In a large mixing bowl, cream together the butter and sugar.
- Add the beaten egg.
- Measure and sift the dry ingredients.
- Combine the molasses and hot water.
- Add the dry ingredients alternately with the liquid, a small amount at a time. Beating after each addition.
- Bake for approximately 40 minutes. Check for doneness by inserting a toothpick into the center of the cake, it should come out clean. Makes 16 portions. Serve as-is, or with warm butter, powdered sugar, or cinnamon and cream cheese frosting, recipe below.
- For the Cinnamon and Cream Cheese Frosting (Optional):
- Add the cream cheese and butter to the bowl of a stand mixer.
- Add the vanilla. Mix to combine all the ingredients using the paddle attachment. (Can make using electric beaters, too).
- In a separate bowl add the cinnamon and powdered sugar together, mix to combine.
- Add the powdered sugar mixture into the bowl, one cup at a time, mixing well after each addition and tasting as you go to best determine the desired sweetness and consistency, noting that you might not want to use all of it.
Notes
This recipe makes a a traditional, heirloom gingerbread cake.
TOPPINGS:
While this cake is good enough to stand on its own, we love it most with two different toppings. Our most convenient go-to is 2 tablespoons of butter and a tablespoon of maple syrup melted together (bring it to a quick boil and then simmer and stir to emulsify), tastes like caramel and a little drizzle is just perfect, as it cools it will thicken up even more; feel free to double or triple the recipe and finish with a light dusting of powdered sugar, if you'd like.
Or, we like a cinnamon and cream cheese frosting, full recipe provided.
Also consider fruit, chocolate ganache, or whipped cream.