It took me a while to finally post this, so I hope you like the recipe. It’s a spicy and dark gingerbread that’s just sweet enough for dessert and perfect for topping with whipped cream. Or maybe you’d prefer bourbon ice cream sauce? I actually haven’t tried it with bourbon ice cream sauce, but that’s next on the list.
Aside from the flavor and texture, what I really love about this recipe is its simplicity and how quickly and how relaxing it is to make since it doesn’t require an electric mixer. Plus the oil (used in place of butter) helps keep the gingerbread fresh for days. I almost feel like I could stop searching for the perfect gingerbread at this point, but to be honest I’m anxious to try a few more recipes to compare. Next time I’ll try one with shortening and buttermilk.
Update: We like this recipe so much that I haven’t made a point to try a new one. I have used different brands of molasses and found that Wholesome Sweeteners brand molasses (1/2 cup weighs 163 grams) gives the bread a slightly stronger molasses flavor than Brer Rabbit. I’ve also increased the cinnamon to 2 teaspoons and like the extra spice. And finally, I can’t believe I didn’t mention how great Spicy Dark Gingerbread makes the kitchen smell! If you need to make the house smell like the holidays, this recipe will do it.
Square Pan Dark Gingerbread
- 1/2 cup molasses 144 grams**
- 1/2 cup boiling water
- 1/2 cup sugar 100 grams
- 1/2 cup canola oil or vegetable oil
- 1 large egg
- 1 1/2 cups all-purpose flour 200 grams
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 3/4 teaspoon cinnamon (Can increase to 2)
- 1/8 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- Preheat the oven to 350 degrees F. Grease an 8 inch square glass or metal pan.
- In a mixing bowl, mix together the molasses and boiling water. Add the sugar and stir until blended, then stir in the oil. Allow mixture to cool slightly, then add the egg and beat with a spoon until incorporated.
- In a separate bowl, mix together flour, baking soda, salt and spices. Add to the batter and stir until blended.
- Transfer to the greased pan and bake at 350 degrees F. for about 40 minutes but check at 30). It should feel firm and spring back when touched.
Anna, I used Penzey’s spices. I only use this brand because the quality is superior to “grocery” store brands. I used Saigon Cinnamon because I was out of Ceylon Cinnamon. The Saigon cinnamon was not distinct in the cake but the ginger was. The cake just tasted AMAZING!!!
Highly recommend trying Penzey’s spices.
Sue, Merry Christmas and I look forward to hearing about your baking adventures in 2019.
Karen, I’m glad you tested it with Grandma’s and were able to share results. That’s an interesting theory about the molasses overpowering the spices, so let me know what you think when you try it with Brer Rabbit. When I get a chance I’ll try it with Grandma’s. The brand of ginger I used was The Spice House which is a little spice store here in Chicago. Maybe it was stronger than the brand you used? Who knows, but I can’t argue with doubling the spices and will definitely try it.
There are so many different kinds of molasses it would be fun to experiment with a few different brands.
Anna, I made this Yesterday with the Grandma’s Brand Molasses and it had a great texture but was bland and had no flavor. Unfortunately, that was the only brand of Molasses at my grocery store, and it may have “overpowered” the spices (my spices were “fresh” with a 2020 expiration date).
I just made this recipe again today, and INCREASED the amount of cinnamon & ginger and it was FANTASTIC!!!
If anyone else cannot find the Brer Rabbit brand, these are the adjustments I made:
2 1/4 tsp Cinnamon
2 tsp Ground Ginger
This cake was so good; it may be my FAVORITE Gingerbread recipe!!! It was so easy & quick to make!
I will need to search for The Brer Rabbit Molasses and make this again to compare the differences.
Thanks for another FABULOUS recipe!!!!
Cindy, let me know how it is with the cardamom. I thought about adding some but didn’t have any good and fresh cardamom around. It doesn’t really need it, but if you love cardamom it might enhance it.
Have to try this. It’s similar to my favorite gingersnap recipe. The gingersnaps have a half teaspoon of cardamom and I bet it would be a really good addition to this one.