Gingerbread Recipe

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 35

Servings servings

Calories 368

Author Ronda Eagle | Kitchen Dreaming

Equipment

9 x 9-inch baking pan

Ingredients

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
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

Instructions

Preheat the oven to 350° F. Grease and line an 9 x 9 inch cake pan with parchment paper. 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.

Notes

This is a classic gingerbread cake recipe made from scratch with molasses and warm spices.
Optional add-ins: Rum-soaked raisins and crystallized ginger add extra depth and texture but are not required for success.
To make this cake without alcohol, substitute the rum with orange juice or water when soaking the raisins.
For the best texture, avoid overmixing the batter and check for doneness early to prevent a dry cake.
Gingerbread cake becomes more flavorful after resting, making it a great make-ahead holiday dessert.
Store leftovers tightly covered in the refrigerator for up to 4 days, or freeze for up to 2 months.
For even distribution, lightly coat raisins in flour before folding into the batter.
Serve with whipped cream, vanilla ice cream, or a dusting of powdered sugar.

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