Spicy Gingerbread Cake | Recipes

Spicy Gingerbread Cake

(34) Ratings:
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Makes:about 9 servings

Satisfy your sweet tooth with this spicy cake, bursting with the mouth-watering taste of cinnamon, ginger and molasses. Top it off with fruit sauce, whipped cream or custard sauce.


2 cups 500 mL Robin Hood® Original All Purpose Flour
1/2 cup 125 mL granulated sugar
1 1/2 tsp 7 mL baking soda
1/2 tsp 2 mL salt
1 tsp 5 mL cinnamon
1 tsp 5 mL ginger
1 egg
1/2 cup 125 mL Crisco® All Vegetable Shortening
3/4 cup 175 mL molasses
1 cup 250 mL boiling water


  1. Preheat oven to 350°F (180°C). Grease a 9” (23 cm) pan and line with parchment paper overlapping two sides for easy removal. 
  2. Combine first six dry ingredients in large mixer bowl. Add egg, shortening, molasses and 1/4 cup (50 mL) boiling water. Mix on low speed to blend then 2 minutes on medium speed. Carefully add remaining 3/4 cup (200 mL) boiling water; beat 2 minutes longer. Spread batter in greased 9" (23 cm) prepared square cake pan.
  3. Bake in preheated oven for 45 to 50 minutes, or until toothpick inserted in centre comes out clean.

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