Cake Recipes: Favorite Old Fashioned Gingerbread | Submitted By: Charles
1/2 cup white sugar1/2 cup butter1 egg1 cup molasses2 1/2 cups all-purpose flour1 1/2 teaspoons baking soda1 teaspoon ground cinnamon1 teaspoon ground ginger1/2 teaspoon ground cloves1/2 teaspoon salt1 cup hot waterPreheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving. Amount Per Serving Calories: 281 | Total Fat: 8.4g | Cholesterol: 38mg Powered by ESHA Nutrient Database
Favorite Old Fashioned GingerbreadServings Per Recipe: 12
Amount Per Serving
Calories: 281
Total Fat: 8.4gCholesterol: 38mgSodium: 326mgTotal Carbs: 49g Dietary Fiber: 0.9gProtein: 3.3g
VIEW DETAILED NUTRITION About: Nutrition Info view all reviews »
This recipe in itself deserves 4 stars, however, when tweaked a bit, the results are 10 stars! I used 4 cups of strawberries (roughly a pound and a half) and 4 cups of rhubarb (5 long stalks), 5 Tbsp flour and 3/4 cup of sugar. I probably could have used even less sugar. Bottom line is, if your strawberries are fresh and ripe, you really don't need that much sugar. I will likely try 1/2 cup next time. Then I poured the fruit mixture into a 10 x 15 1/2 bar pan. I did not adjust the topping-- I made as the recipe called for and there was more than enough to cover the top. I baked for the same amount of time and at the same temp and it came out perfect! (just be sure to put aluminum foil down in your oven because the juices run over the side of the bar pan!) This recipe will easily serve 12 and is absolutely the perfect combination of sweetness, tartness and crunchiness. Great summer recipe! Was this review helpful? [ YES ] 
Reviewed on Feb. 26, 2008 by FooDee 
I liked that this recipe had few ingredients, and included oatmeal in the topping. I used 6 small granny smith apples, instead of 4 large ones, and doubled the quantity of the topping. Also added some nutmeg along with the cinnamon and allspice. An apple corer saved a lot of time getting the peeled apples sliced (not too thin, or the filling turns to mush). It all fit in an 8x8 clear glass baking dish. I microwaved it for the full 12 minutes, and everything was cooked through and cooked evenly. The topping was nice and chewy, not too dry in my opinion. Might decrease the time just a bit for firmer apples next time, as well as use a little less butter and sugar. I agree with a previous reviewer -- the topping did not really crumble, and had to be put in pats on top. With ice cream and extra ingredients, there was enough for 10-12 people. A keeper! Was this review helpful? [ YES ] 
I would like to say that when I decided to made this cake, I was very excited. I had a feeling that it would turn out perfect after reading all the great reviews about it. But instead, I'm very disappointed. After I wrapped the cake in the towel, and waited for it to cool for exactly 1 hour, I gently unrolled it, and the middle of the cake stuck to the towel, which then made a hole in the cake. I did use confectioners sugar before inverting it onto the towel, so I don't know what the problem was with the cake sticking. And another thing was that the cannoli filling was not at all thick enough from sitting in the refrigerator by the time the cake had cooled for an hour. It should have sat in the fridge for at least a couple of hours. But, in the end, even when the cake did come out looking bad, I ripped the cake apart and put the pieces in dessert bowls, and poured the liquid cannoli filling on top. It did taste good, so that's why i gave it one star. Was this review helpful? [ YES ]