Indulge in the sweet and spicy Flavors of Gingerbread Cake

Experience the exciting flavors in this gingerbread cake featuring rum-soaked raisins and crystallized ginger. This gingerbread will leave you craving more!

This is a holiday favorite in my family. My mother and grandmother have been making classic gingerbread for decades. A few years ago, I decided to give their classic recipe a twist.

Our gingerbread with rum-soaked raisins and crystallized ginger is a true delight for your taste buds. Each bite is a burst of warmth, sweetness, and a hint of zing that will transport you to culinary bliss. The rich, spiced aroma fills the air as you savor the perfect harmony of the soft, moist gingerbread, the succulent rum-soaked raisins, and the delightful chewiness of the crystallized ginger.

Whether you’re looking to impress guests or indulge yourself, this gingerbread creation is a must-try. Perfect for holiday gatherings, cozy nights by the fire, or simply treating yourself to a delectable treat, this gingerbread will leave you craving more. This gingerbread with rum raisins and crystallized ginger is sure to become your new favorite indulgence!

Gingerbread cake on a plate with whipped cream and a dusting of powdered sugar.

Ingredients for Gingerbread Cake

Our gingerbread is crafted with the finest ingredients: molasses, ginger, cinnamon, nutmeg, cloves, flour, butter, brown sugar, eggs, and a touch of magic.

  • Rum – I prefer golden rum, but white, vanilla, or spiced rums also work well in this recipe.
  • Raisins – I prefer golden for this recipe so they stand out in the cake batter but traditional raisins are also fine.
  • Butter – Stick with unsalted butter. If you use salted, decrease the added salt in the recipe by 1/4 tsp.
  • Molasses – I prefer dark molasses for its rich flavor.
  • Milk – I use whole milk. Buttermilk also works well in this recipe. I have not tried any vegan or nut milk
  • Extracts: I use pure Vanilla extract [paid link].
  • Flour – I have used all-purpose flour and cup-for-cup gluten-free flour and it works perfectly.
  • Eggs – I use large eggs. I have not tried this without eggs.
  • Warming Spices – salt, cinnamon, ground ginger, ground cloves
  • Crystallized ginger – this is readily available around the winter holidays but available year-round on They offer a pretty good price as compared to the grocery store.

How to Prepare Gingerbread Cake

You will be able to create this mouthwatering gingerbread cake in just a few simple steps!

  1. Cream the butter and sugar.
  2. Mix dry ingredients in a bowl and set aside.
  3. Add the eggs and molasses, then slowly add the flour.
  4. Mix and pour into a prepared baking pan.
  5. Bake until golden brown.
  6. Serve and enjoy!

Recipe Tips and Kitchen Tricks

  1. Use fresh spices: For the best flavor, make sure your ginger, cinnamon, nutmeg, and cloves are fresh and aromatic. It will enhance the taste of your gingerbread cake.
  2. Don’t overmix the batter: When combining the wet and dry ingredients, mix just until everything is incorporated. Overmixing can lead to a dense and tough cake.
  3. Preheat the oven properly: Ensure your oven is fully preheated before placing the cake inside. This helps with even baking and proper rise.
  4. Grease and flour the pan: To prevent the cake from sticking, thoroughly grease the pan with butter or cooking spray and dust it with flour, tapping out any excess.
  5. Add moisture with molasses: Molasses is a key ingredient in gingerbread and adds moisture to the cake. Choose dark molasses for a deeper flavor or mild molasses for a milder taste.
  6. Test for doneness: Insert a toothpick or cake tester into the center of the cake to check if it comes out clean or with a few moist crumbs. This indicates that the cake is baked through.
  7. Experiment with toppings: Consider garnishing your gingerbread cake with a dusting of powdered sugar, a drizzle of caramel sauce, a dollop of whipped cream, or a sprinkle of chopped nuts for added texture and flavor.

Recipe Variations

  1. Chocolate Gingerbread Cake: Add cocoa powder to the batter for a rich and decadent twist on the classic gingerbread cake.
  2. Citrus Gingerbread Cake: Incorporate orange or lemon zest into the batter to infuse a refreshing citrus flavor that complements the warmth of the gingerbread.
  3. Gingerbread Bundt Cake: Bake the gingerbread batter in a bundt pan for a beautiful and festive presentation. Drizzle with a glaze or dust with powdered sugar for an elegant touch.
  4. Gingerbread Upside-Down Cake: Top the cake batter with a layer of caramelized gingerbread-spiced fruit (pears are delicious here) before baking. Invert the cake after baking to reveal a delightful, caramelized topping.
  5. Sticky Toffee Gingerbread Cake: Incorporate chopped dates and a sticky toffee sauce into the batter to create a moist and indulgent gingerbread cake with a toffee-infused twist.
  6. Gingerbread Layer Cake with Maple Frosting: Stack layers of gingerbread cake and frost them with a creamy maple frosting. The combination of gingerbread and maple flavors is heavenly.
  7. Gingerbread Cheesecake: Combine the flavors of gingerbread and cheesecake by creating a gingerbread crust and layering it with a creamy cheesecake filling. Bake until set, and savor the delightful fusion of two beloved desserts.
  8. Gingerbread Trifle: Cut the gingerbread cake into cubes and layer them with whipped cream, fruits, and any desired fillings to create a stunning and scrumptious gingerbread trifle dessert.

What to serve with Gingerbread cake

Gingerbread cake pairs well with a variety of delicious accompaniments! I often prepare a toppings bar and let guests customize their cake. It’s always a hit!

  1. Whipped Cream: A dollop of lightly sweetened whipped cream adds a creamy and indulgent touch to the warm spiciness of gingerbread cake.
  2. Vanilla Ice Cream: Serve a slice of gingerbread cake with a scoop of creamy ice cream for a delightful contrast of temperatures and flavors.
  3. Fudge Sauce: Drizzle warm fudge sauce over the gingerbread cake to enhance its sweetness and add a rich, buttery caramel flavor.
  4. Fresh Berries: Top the cake with a handful of fresh berries, such as raspberries, strawberries, or blueberries, for a burst of fruity freshness that complements the warm spices.
  5. Lemon Sauce: A tangy lemon sauce or lemon curd can provide a refreshing and citrusy element that balances the richness of the cake.
  6. Spiced Apples or Pears: Sautéed or baked spiced apples or pears make a delightful accompaniment to gingerbread cake, adding a fruity and comforting twist.
  7. Cream Cheese Frosting: Spread a generous layer of creamy and tangy cream cheese frosting over the cake for a classic combination that never disappoints.
  8. Hot Beverage: Enjoy your gingerbread cake with a steaming cup of hot coffee, tea, or hot cocoa to cozy up and savor the flavors together.

Frequently Asked Questions (FAQs):

  1. How long does gingerbread cake stay fresh? Gingerbread cake typically stays fresh for 2-3 days when stored in an airtight container at room temperature. You may also store it in the refrigerator if preferred.
  2. Can I make gingerbread cake ahead of time? Yes, gingerbread cake can be made ahead of time. It can be stored in the refrigerator for up to 3-4 days or frozen for longer storage.
  3. Can I freeze gingerbread cake? Absolutely! Gingerbread cake freezes well. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw it in the refrigerator overnight before serving.
  4. What’s the difference between gingerbread cake and gingerbread cookies? The main difference is in their texture and preparation. Gingerbread cake is moist and soft, while gingerbread cookies are crisp and firm. Additionally, the ratios of ingredients may vary.
  5. Can I substitute molasses with another sweetener? While molasses provides the distinctive flavor of gingerbread, you can substitute it with dark corn syrup, maple syrup, or honey. However, the flavor and texture of the cake will not be the same.
  6. How can I make gingerbread cake gluten-free? To make gingerbread cake gluten-free, you can use a gluten-free flour blend instead of all-purpose flour. Make sure to adjust the measurements and follow a gluten-free recipe for the best results.
  7. Can I use fresh ginger instead of ground ginger? Yes, you can use fresh ginger in gingerbread cake. Finely grate or mince fresh ginger and use approximately half the amount called for in the recipe.
  8. What other spices can I add to gingerbread cake? In addition to ginger, common spices used in gingerbread cake include cinnamon, nutmeg, and cloves. You can experiment with adding a pinch of cardamom or allspice for extra complexity.
  9. How do I prevent my gingerbread cake from being dry? To prevent dryness, make sure not to overbake the cake. Additionally, adding moistening ingredients like molasses, oil, buttermilk, or sour cream can help retain moisture.

Best Wine Pairings

  1. Late Harvest Riesling: The honeyed sweetness and vibrant acidity of a late harvest Riesling can beautifully complement the spiced flavors of gingerbread cake.
  2. Ruby Port: The rich, fruity, and fortified nature of a Ruby Port wine can provide a delightful contrast to the warm and spicy notes of gingerbread cake.
  3. Moscato d’Asti: The light, sparkling, and slightly sweet characteristics of Moscato d’Asti can enhance the sweetness of the cake while providing a refreshing and aromatic pairing.
  4. Tawny Port: With its nutty and caramel flavors, tawny port wine can add depth and complexity to the gingerbread cake experience.
  5. Bual Madeira: The medium-sweet Bual Madeira with its caramelized flavors and balancing acidity can be an excellent match for the rich and spiced gingerbread cake.
Gingerbread with Rum Rasins and Crsytalized Ginger KD

Gingerbread with Rum Raisins & Crystallized Ginger

Ronda Eagle | Kitchen Dreaming
Experience the perfect blend of flavors with gingerbread cake featuring rum-soaked raisins and crystallized ginger. This twist on classic gingerbread will leave you craving more!
5 from 1 vote
Prep Time 10 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 9 servings
Calories 368 kcal


  • 9 x 9-inch baking pan


  • 1/2 cup golden or dark rum , orange juice or water
  • 1 cup raisins
  • 8 Tbsp (1 stick) unsalted butter, melted
  • 1 cup old-fashioned , unsulphured molasses [paid link]
  • 3/4 cup milk
  • 2 tsp Vanilla
  • 2 1/2 cups all-purpose flour
  • 1 large egg
  • 1 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 tsp  ground cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp  salt
  • 1/2 cup dried crystallized ginger , minced

optional garnishes:

  • powdered sugar , for dusting
  • homemade whipped cream


  • Preheat the oven to 350° F. Grease and line an 9 x 9 inch cake pan with parchment paper [paid link]. Lightly oil the parchment. This will make removing the cake from the pan really easy.
  • Place the rum, orange juice or water and raisins in a microwave safe cup or bowl. Microwave for 1 minute. Then set aside to cool and plump the raisins.
  • Pour the melted butter and molasses into the bowl of an electric mixer fitted with a paddle attachment. Mix in the rum extract, egg, and milk.
  • Sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl.
  • With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth.
  • Drain the raisins and add them along with the crystallized ginger to the mixture. Pour into the prepared pan and bake for about 30 to 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Set aside to cool completely.
  • When the cake has cooled, cut into squares and dust with powdered sugar. Serve with a dollop of fresh whipped cream.


Serving: 1sliceCalories: 368kcalCarbohydrates: 53gProtein: 6gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 245mgPotassium: 240mgFiber: 3gSugar: 7gVitamin A: 346IUVitamin C: 1mgVitamin D: 1µgVitamin E: 1mgVitamin K: 1µgCalcium: 47mgFolate: 68µgIron: 3mgZinc: 1mg
Tried this recipe?Let us know how it was!

4 thoughts on “Indulge in the sweet and spicy Flavors of Gingerbread Cake”

  1. I have just mixed everything and realized there is no mention of eggs! I hope this isn’t an error but I will go ahead and do what the recipe says. It sounds so good.

  2. Made this for my grandpa who was visiting from out of town. Gingerbread is perfect anytime – not just the holidays. Yummy!!!


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