Gingerbread Cake

Hands-On Time: 15min
Cook Time: 1h
Ready In: 1h 15min
Yield: one 9-inch square cake
gingerbread cake

This gingerbread, a classic holiday dessert, has a lighter texture than most due to a touch of sour cream in the batter. I think it's delicious served warm with a bit of apple sauce and crème fraiche. The kids like it with a scoop of vanilla ice cream or dollop of whipped cream. Either way, you'll want to make this often, not just during the holidays.



  1. Preheat the oven to 350 degrees. Grease a 9-inch square pan.
  2. Cream the butter together with the sugar until light and fluffy. Whisk in the molasses and sour cream. Add eggs, continuing to beat until well-blended.
  3. In another bowl, mix together the flour, baking powder, baking soda, salt and ginger. Add to the wet ingredients and beat just until smooth.
  4. Pour into the pan and bake for 30-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 5 minutes, then turn out onto a cooling rack.

Find more recipes from Alison Needham on, or visit her blog at

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