Hot & Sweet Gingerbread

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Hot & Sweet Gingerbread

star rating (16) rate this recipe »
Published prior to 2008

Our thanks to good friend Lora Brody, whose "Cooking With Memories" inspired this recipe.

2/3 cup (5 ounces) dark brown sugar
2/3 cup (8 ounces) molasses
2/3 cup (5 3/4 ounces) boiling water
4 tablespoons (1/2 stick, 2 ounces) unsalted butter, cut into chunks
1 teaspoon baking soda
1/2 teaspoon salt
1 large egg, beaten
1 1/2 cups (6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon each cinnamon and ginger
1/4 teaspoon ground cloves
1/4 cup (1 5/8 ounces) crystallized ginger, finely chopped

In a large bowl, blend the sugar, molasses, water and butter, stirring till the butter melts. When the mixture is lukewarm, add the baking soda, salt, and egg.

Sift together the flour and spices, and add to the wet ingredients. Gently stir in the crystallized ginger. Pour the batter into a greased and floured 9-inch square pan, and bake the gingerbread in a preheated 350°F oven for 25 to 28 minutes, or until it tests done. Cool completely on a wire rack, and frost.

Ginger Cream Cheese Icing

    4 tablespoons (1/2 stick, 2 ounces) unsalted butter
    4 ounces cream cheese
    1 1/2 cups (6 ounces) confectioners' or glazing sugar
    1 teaspoon vanilla
    1/4 cup (1 5/8 ounces) crystallized ginger, finely chopped
Beat together the butter and cream cheese till smooth. Beat in the sugar and vanilla, then stir in the crystallized ginger.


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  • star rating 12/06/2014
  • member-nelierea1 from KAF Community
  • I made this without the frosting, just some powdered sugar on top and it got rave reviews. I will definitely make more for upcoming holiday gatherings.
  • star rating 12/05/2014
  • Gail from Rhode Island
  • Outstanding! I didn't change a thing except add 1/4 tsp of allspice, just to bump it up. Lovely, moist texture. We needn't use the icing (overkill in my opinion). Just some whipped cream and voila! the perfect dessert. My husband went back immediately for seconds and probably would have gone for thirds if I hadn't hid the pan! For what it's worth - I really think this should be renamed to "Old-Fashioned Gingerbread". This is very close to the recipe that my grandmother used (minus the crystallized ginger). Hot & Sweet? Odd choice...
  • star rating 11/21/2014
  • emwaxman from KAF Community
  • I increased the spices to two heaping teaspoons of ginger and cinnamon. Delicious, when I think of gingerbread, this is exactly the flavor I am looking for.
  • star rating 06/21/2014
  • James from Yonkers, NY
  • This ginger cake is wonderful, especially served warm! I did not make the frosting - the cake has an amazingly rich taste all by itself. Highly recommend!
  • star rating 06/16/2014
  • Elizabeth from Boston, MA
  • This recipe is excellent. A friend passed it along last week, and I just made it today a second time. The first time, I used dark molasses, and today tried it with blackstrap molasses. They are both excellent, although today's version has a more intense flavor. (I also added 1/2 cup raisins which I microwaved briefly with 2 tablespoons of rum, then cooled and added along with the candied ginger--terrific!)
  • star rating 12/23/2013
  • florahuang from KAF Community
  • This is the 1st ginger bread I've ever made. It's super easy and forgiving! I used the soft diced ginger and fresh ginger, nutmeg and cinnamon - that's all the spices I can find a home and the result is amazing! I baked it for just offer 25 mins. It a bit dry but that was my fault. I accidentally added way too much water but then I just added more flour (between 1/2 to 1 cup) without adjusting the baking soda and other ingredients - didn't know if it will be ok but it still turned out very tasty. I think it will be more moist if I got the water right. I also used 2 loaf pans instead of one, which also contributed to the dryness. Will bake it again!
  • star rating 12/22/2013
  • Deborah from Massachusetts
  • Fantastic and so easy! This is my new favorite gingerbread recipe.
  • star rating 12/19/2012
  • Irene from Toronto
  • serve this warm from the oven with lemon sauce. nothing else like it.
  • star rating 12/09/2012
  • Shannon from Las Vegas
  • 12/09/2011
  • countrymom from KAF Community
  • I just wanted to know how to adjust this to make it gluten-free?
    Please call our baker's hotline for assistance with this recipe. ~Amy
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