Nothing smells more like Christmas than a newly cooked pan of gingerbread, with its sweet and spiciness.
Old Days Gingerbread Recipe Your Kid Will Just Love

We're not referring to the chewy cookies or the candy- and icing-covered houses. A slice of soft, deeply spiced gingerbread cake simply surpasses the flavor of other seasonal treats in every way. The custom of making and eating gingerbread dates back several hundred years and has its roots in Europe. 

Difficulty: Easy 

Prep time: 20 mins 

Cooking time: 10 mins

Serves: 36


  • 2-cups of flour
  • Baking soda, 1 1/2 teaspoon
  • 1 teaspoon ginger
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup of soft butter
  • Crosby's Fancy Molasses, 3/4 cup
  • 1 egg
  • 1 cup hot water

For Molasses Caramel Sauce

  • 1/2 cup of butter
  • 1/2 a cup of brown sugar, lightly packed
  • Crosby's Fancy Molasses, 3 tablespoons
  • 3 Tbsp plus 1 cup. 35% cream (whipping cream)
  • Pure vanilla, 1 teaspoon



  1. Set the oven to 350°F.
  2. Butter and flour an 8" by 8" square pan (or line the pan with parchment paper.) *
  3. In a big bowl, sift the dry ingredients together.
  4. Add the egg, molasses, and butter and beat for 2 minutes or 300 hand strokes. (This recipe is really old.)
  5. Pour the hot water in.
  6. After two more minutes of beating, turn into the prepared pan.
  7. Bake the cake for 50 to 55 minutes, or until it bounces back when you softly touch it.

For Molasses Caramel Sauce

  1. Melt the butter, brown sugar, and molasses in a medium-sized pot with a heavy bottom over medium heat. (The pot must have enough height to accommodate foaming.)
  2. Add the cream gradually once the mixture is fully mixed.
  3. 5 minutes of boiling.
  4. Add the vanilla after turning the heat off.

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