Old-Fashioned Gingerbread Cake
A moist old-fashioned gingerbread cake made with molasses and boiling water, carrying deep community ties to the Jeddore area of Nova Scotia. This recipe was adapted from a community cookbook recipe contributed by Otis Jennex Sr. of Oyster Pond, Nova Scotia.
Servings: 12 servings
Calories: 433kcal
Equipment
- 9 x 13-inch (23 x 33 cm) baking dish see notes
- Measuring cups and spoons or digital kitchen scale
- Electric mixer and mixing bowl
- Small dish or ramekin
- Rubber spatula or wooden spoon
- Wire rack
Ingredients
- 2 teaspoons salted butter room temperature, for greasing the pan
- 1 cup molasses
- 1 cup neutral oil I use Crisco vegetable oil
- 1 cup granulated sugar
- 3 large eggs room temperature
- ½ teaspoon table salt
- 2 teaspoons baking soda
- 2 cups all-purpose flour
- 1 heaping teaspoon ground cinnamon
- 1 heaping teaspoon ground cloves
- 1 heaping teaspoon ground ginger
- 1 cup boiling water plus a bit extra for dissolving the baking soda
Instructions
- Preheat the oven to 300°F (150 °C) and grease a 9 x 13-inch (23 x 33 cm) baking dish (see notes) with butter. Set aside.
- Mix the molasses, oil, sugar, eggs, and salt in a large mixing bowl until smooth.
- Place the baking soda in a small dish. Add a teaspoon or two of boiling water, stir until dissolved, then add it to the bowl and mix well.
- Add the flour, cinnamon, cloves, and ginger. Stir until the flour just disappears.
- Pour in 1 cup of boiling water and mix until smooth. The batter will be thin. Pour it into the prepared baking dish and bake for 75 to 80 minutes, or until the centre springs back when lightly pressed.
- Cool the gingerbread in the pan on a wire rack for at least 30 minutes before slicing.
Notes
- For detailed ingredient notes, substitution tips, variations, and step-by-step photos, scroll through the full recipe post.
- Use a digital kitchen scale for precise measurements and an oven thermometer to confirm your oven is heating correctly.
- When you add the boiling water to dissolve the baking soda, the soda will bubble and fizz. This is normal.
- Mix the boiling water into the batter on low speed because the batter will become very thin and splash at high speed.
- I tested this recipe in a ceramic baking dish. A glass dish will behave the same, but a metal pan may bake the cake more quickly, so start checking for doneness around the 60-minute mark. The original recipe called for 40 to 45 minutes, though in my kitchen it consistently takes between 75 and 80 minutes.
Storage
- Store the gingerbread tightly covered at room temperature for up to three days.
- For longer storage, keep it in an airtight container in the refrigerator for up to one week.
- To freeze, wrap the cooled cake in parchment paper and place it in a reusable zipper-top bag or airtight freezer container and freeze for up to two months.
Nutrition
Serving: 1serving | Calories: 433kcal | Carbohydrates: 57g | Protein: 4g | Fat: 22g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 319mg | Potassium: 477mg | Fiber: 1g | Sugar: 40g | Vitamin A: 89IU | Vitamin C: 0.004mg | Calcium: 74mg | Iron: 3mg