Grandmother’s Gingerbread Recipe

| November 3, 2019 | 19 Comments

Gingerbread Cake

Follow our complete, step-by-step, photo illustrated instructions to learn how to make this old fashioned Gingerbread cake. Printable instructions included.


Gingerbread, enjoy!
Just the aroma of this old fashioned Gingerbread Cake baking in the oven will bring back memories and excite your senses. We’re using Grandmother’s recipe to make it. Quick and easy to prepare.


Gingerbread, slider.

You’re going to love the aroma this cake makes while baking in your oven, especially around Christmas time. It just brings back lots of great memories of Grandmother’s kitchen.

My own Mother made Gingerbread Men Cookies for us at Christmas time. She wasn’t into decorating them, so we always enjoyed them plain.

This recipe for Gingerbread Cake however, comes from my Cousin Lynette. She listed this as one of her favorites in the “Stewart Family Favorites Cookbook” that our family produced back in 1999. I’ve posted numerous recipes from that family cookbook here on Taste of Southern.

The cookbook was made to share some family favorite recipes, and sold to the family members to help raise funds for the yearly family reunions we had for so many years.

Cousin Lynette called the recipe Grandmother’s Gingerbread. I’m just not sure if she was referring to our Grandmother or to her own mother. You know, once you have children of your own, your own mother becomes known as Grandmother. Smile. I need to ask her about that.

The cake is really simple to make and as I stated, it smells delicious once it’s been in the oven for about 20 minutes. Just keep a close eye on it and don’t let it burn. Test it with a toothpick to be sure it’s done.

Cousin Lynette says it’s good plain, topped with apple butter, apple sauce or whipped topping.  Whipped topping is my favorite way to enjoy it.

Ready to give it a try? Alright then, put on some Christmas music, head on out to the kitchen, and… Let’s Get Cooking!


Gingerbread, you'll need these ingredients.
Grandmother’s Gingerbread Recipe – You’ll need these ingredients.


Gingerbread, add the oil.
Pour the oil into a medium sized mixing bowl.


Gingerbread, add sugar.
Add the sugar to the oil. Use a hand mixer and mix this together for about one minute on Medium speed.


Gingerbread, add molasses.
Add the molasses. Mix this in with the oil and sugar. It might take a minute or so, but it will eventually come together.

After I poured the oil into the bowl from the measuring cup I was using, I measured the molasses out into the same measuring cup. The oil leftover in the measuring cup made it really easy to pour all the molasses into the bowl. Just a hint. You can thank me later. Smile.


Gingerbread, add flour.
Gradually add the flour. I measured flour out in 1/2 cup increments, added it to the bowl, and mixed it into the liquid just until it was fully combined.


Gingerbread, add more flour.
Continue to add the flour and mix it in. The batter will get thick, but keep at it.


Gingerbread, add the milk.
Add the milk. Mix the milk in just until it’s fully combined.


Gingerbread, add the egg.
Lightly beat the egg, then add it to the mixture. Mix the egg in just until fully combined.


Gingerbread, add the cinnamon.
Add the cinnamon. Mix again until fully combined.


Gingerbread, add the ginger.
Add the ginger. Mix this in just until fully combined.


Gingerbread, scrape down bowl as needed.
Use a spatula to scrape down the sides of the bowl as needed. Be sure to scrape down in the bottom of the bowl as well to be sure everything is mixed together.


Gingerbread, prepare your pan.
Prepare your pan. Grease and flour your pan in the bottom and up the sides. I used one of the cooking sprays that already has flour in it. Be sure to tap out any excess flour if using flour.

This is a 9-inch square pan by the way.


Gingerbread, add batter.
Pour the batter into your pan.


Gingerbread, baking time and temp.
Place the pan in an oven that has been pre-heated to 350F degrees. Let the cake bake for 30 to 40 minutes, or until the cake is done.


Gingerbread, test for doneness.

Test the cake by inserting a wooden toothpick into the center of the cake. If the toothpick pulls out clean and free of any crumbs, your cake is done. The cake should also be pulling away from the sides of the pan.


Gingerbread, place on wire rack to cool.
When the cake is done, remove it from the oven and place it on a wire rack or folded towel to cool for 15 minutes.


Gingerbread, remove from pan.
After 15 minutes, remove the cake from the pan and set it upright on the wire rack to let cool completely.


Gingerbread, slice.
Slice the cake as desired. I got 9 pieces out of this one.


Gingerbread, enjoy,

Cousin Lynette says this cake can be topped with apple butter, applesauce, or whipped topping. I like the whipped topping as my favorite. Of course, it’s also good plain. Smile.


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Gingerbread, printbox

Grandmother’s Gingerbread Recipe

  • Author: Steve Gordon
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 9 squares 1x
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Southern


Grandmother’s Old Fashioned Gingerbread Cake recipe brings back lots of memories, especially of Christmas. The cake is easy to prepare and great plain, or topped with whipped topping, apple butter, or applesauce.



1/4 cup Wesson Oil
1/4 cup Sugar
1/2 cup Grandma’s Molasses
11/2 cup Self-Rising Flour
1/2 cup Milk
1 Egg
1/2 teaspoon Cinnamon
1/2 teaspoon Ginger


Place Wesson Oil in a medium sized mixing bowl.
Add sugar.
Cream oil and sugar together with mixer
Add molasses. Mix together.
Add flour. Mix together.
Add milk. Mix together.
Beat egg and add to mixture.
Add cinnamon.
Add ginger.
Mix until well combined.
Grease and flour a 9-inch square baking pan.
Pour batter into pan. Spread out evenly.
Bake at 350F degrees for 35-45 minutes until done.
Remove from oven when done. Place on wire rack, cool 15 minutes.
Turn out of pan and continue to cool on wire rack.


Gingerbread Cake is great plain. You might also like to top it with apple butter, apple sauce, or some whipped topping.

Keywords: gingerbread, cake, molasses, low sugar, grandmother's gingerbread, old fashioned

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You might also like this: Mini Biscuits Recipe

Or, maybe this:  Mama’s Fresh Coconut Cake

How about this one? Pigs In A Blanket Christmas Wreath




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Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (19)

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  1. Can you turn this into muffins?

  2. Betty Goodman says:

    Will try this recipe for sure. Sending prayers for you and your brother and the rest of your friends and family. We need to always give thanks for our own family and friends who may be in pain and having sickness or sorrow and never share it with anyone. JESUS is the only one who can ease the pain and suffering. Stay warm and continue to make me smile with your life stories and life lessons.

    • Steve Gordon says:

      Hi Betty, I do hope you’ll try the Gingerbread and I hope you like it. Thank you for being a subscriber to the Newsletter and for your very kind words today. My family and I appreciate your prayers and your concern. We will always be grateful. Staying warm is on our list, it’s fixing to get real cold around here. Looking for temps around 23F degrees this week. Smile. I appreciate all of your visits and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  3. cj thomas says:

    Yay, I love self rising flour recipes, and I love gingerbread.
    Nothing better to warm up the heart and home when it is 6 degrees F outside.
    I like it with cream cheese frosting, but bare and warm out of the pan is fine with me.

    • Steve Gordon says:

      Hi CJ, Sounds like it’s pretty cold in your part of the world. Brrrr. I do hope you get to try the Gingerbread soon. Maybe with a big cup of coffee. Smile. Stay warm. I do appreciate your comments and your visit today. Be sure to stop by again… real soon. Be Blessed!!! -Steve

      • Adele Gower says:

        Steve….hope all is well with your brother and everyone. Just came across you.! What does one do is they have no self-rising flr? I thought there was a “formula” for re-adjusting to reg flr with baking soda, etc. Btw, BBN Radio has God-glorifying music, specially now! They hv a phone app. Be blessed. Miss Country Mag. and Mr Reiman.

        • Steve Gordon says:

          Hi Adele, You can easily turn All-Purpose Flour into a Self-Rising Flour. For each cup of all-purpose flour, just add 1-1/2 teaspoons of baking powder and 1/4 teaspoon of salt. Whisk it together well, and you’ve got a cup of self-rising flour. I hope this helps. I do appreciate your visits and I trust you will stop by again… real soon. Be Blessed!!! -Steve

  4. Karen Miller says:

    I love gingerbread but I haven’t made it in a long time. I’m going to make this for the snack for our Ladies Sunday School class this Sunday. We all take turns bringing a snack but I think I’m the only one who brings something homemade.

    • Steve Gordon says:

      Hi Karen, I do hope your Sunday School class enjoys the Gingerbread. Please let me know if they liked it or not. Thank you for trying it. I appreciate your visits and your support. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. JAllen says:

    Thank you for this recipe – we like simple, unfrosted cake and Gingerbread Cake would seem to fit the bill. I look forward to your newsletter/recipes – a friendly voice and sharing heart are always welcomed.

    • Steve Gordon says:

      Hi JAllen, I do hope you get to try the Gingerbread Cake soon. Thank you for your kind comments. I’m thankful to have you as a subscriber to the Newsletter and grateful for your support of our recipes. Thank you for your visits and I do hope you’ll visit with us often. Be Blessed!!! -Steve

  6. Sandra Lowry says:

    It’s been years since I made gingerbread so thank you for this recipe! We’re hosting a Brunswick stew this month for a group of friends and this is a perfect Fall dessert to serve.

    I am so sorry about your sister-in-law. My heart goes out to all of your family and also to your friends having health issues. And of course, to you with your ongoing Vertigo issues.

    Love the picture! What a great smile and such a handsome young man!

    • Steve Gordon says:

      Hi Sandra, Thank you for your very kind comments. I’m thankful to have you as a subscriber to the Newsletter, I hope you know that. I do hope you’ll get to try the Gingerbread recipe. That Brunswick Stew sounds delicious. A big bowl would be good today as cold as it is here. Smile. Thank you as always for your visits. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  7. Marlene Ashburn says:

    Will make for my husband definitely. Steve, can sorghum molasses be used?
    Keep up the great work, love hearing from you and love the recipes for sure which remind me of my late southern mother-in-law..

    • Steve Gordon says:

      Hi Marlene, I’m glad we can bring back some good memories for you with our recipes. The Sorghum Molasses should work just fine. I hope you’ll give it a try and let me know how it turns out for you. Thank you for your visit today. I appreciate all of your support and I hope you’ll visit with us often. Be Blessed!!! -Steve

  8. Dara says:

    Thank you! This brings back memories of my Grandma!

    • Steve Gordon says:

      Hi Dara, I’m glad we could bring some good memories back for you. Grandmas are the best. Smile. I appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  9. Paula Harris says:


    I really want to make this but I don’t have self-rising flour around. Don’t use much of it. If I want to use all-purpose, how much baking powder and baking soda do you recommend? Thank you. Prayers for your sister in law.

    • Steve Gordon says:

      Hi Paula, Good question. I’d probably go with TWO teaspoons of baking powder and a heaping 1/4 teaspoon of SALT. That should work for the amount of flour in the recipe. I hope it turns out well for you. Thank you for your prayers for my family and friends, and for being a subscriber to the Newsletter. I appreciate your support and your visits. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

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