Nutritional Info

Nutrition Facts

Serving Size 1 (114g)

Calories 436
Calories from Fat 112 (26%)
Amount Per Serving %DIV
Total Fat 12.4g 19%
Saturated Fat 7.2g 36%
Monounsaturated Fat 3.8g
Polyunsaturated Fat 1.5g
Trans Fat 0.0g
Cholesterol 67.4mg 22%
Sodium 545.3mg 24%
Potassium 800.8mg 17%
Total Carbohydrate 72.7g 24%
Dietary Fiber 5.8g 23%
Sugars 36.7g
Protein 7.5g 15%

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Recipe Description
When our kids were young, they loved to watch the baking soda bubble and foam as I made this gingerbread. But there's a lot more to enjoy here than kitchen chemistry. This gingerbread is a favorite because it bakes up with a llght texture that belies its darkly rich color and spicy flavor. Drew likes the gingerbread best with freshly whipped cream, but It would be just as good with vanilla ice cream or a lemon sauce.
Prep time
20 min
Cook time
40 min
Ready In
1 hr


Serves Tool

Serves To:USMetric
8 Tablespoon(T)  unsalted butter, softened, plus butter for greasing the baking pan
2 1/2 Cup(c)  whole wheat pastry flour, plus more for flouring the baking pan
1 Tablespoon(T)  ginger, ground
1 Teaspoon(t)  cloves, ground
1 Teaspoon(t)  cinnamon, ground
1/2 Cup(c)  sugar
1 Cup(c)  molasses
2 Teaspoon(t)  baking soda
1 Cup(c)  boiling water
2   large eggs, lightly beaten


Position a rack in the center of the oven and preheat the oven to 350° F. Butter and flour a 9 by 13 inch baking pan, tapping out the excess flour. Set the baking pan aside. Place the flour, ginger, cloves and cinnamon in a medium bowl and whisk to blend. Place the butter and sugar in a large bowl and beat with a spoon until combined and smooth. Add the molasses and blend thoroughly. Place the baking soda in a small heat proof bowl and add the boiling water. Stir until dissolved. Add the baking soda mixture to the butter mixture and beat until smooth. Add the flour mixture to the butter mixture and stir until smooth. Add the eggs and beat to combine. Pour the batter into the prepared baking pan, spreading it evenly to the edges. Bake the gingerbread until it is very fragrant and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Place the baking pan on a wire rack and let the gingerbread cool for about 20 minutes. Run a knife around the edges of the gingerbread to loosen it from the pan. Invert the gingerbread to unmold it and let it finish cooling on the rack. Serve the gingerbread warm or at room temperature with sweetened whipped cream, if desired. It tastes best the day it is made. If necessary, you can refrigerate it, covered, for up to 3 days. Microwaving individual pieces until barely warm, about 15 seconds, will restore their moistness.

Additional notes

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