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An Old Fashioned Brandy Gingerbread Cake with Rich Molasses and Warm Spices
This Old Fashioned Brandy Gingerbread Cake is a moist, richly spiced cake made with molasses and warming spices. A simple classic that develops even more flavour as it rests.
A Deeply Spiced Gingerbread Cake That Gets Better Every Day
Why You Will Love and Enjoy This Old Fashioned Brandy Gingerbread Cake
- The flavour becomes even richer after a day or two.
- The molasses and spices create a wonderfully moist cake.
- It’s simple to make with pantry ingredients and no fancy equipment.
Old Fashioned Brandy Gingerbread Cake
- Prep Time: 15 minutes
- Rest Time: 3 days
- Cook Time: 60 minutes
- Total Time: 73 hours 15 minutes
- Yield: 10–12 depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
This gingerbread cake is dark, moist, and full of rich molasses flavour with just the right amount of warming spices. If you brush it with brandy and let it rest for a few days, the flavour deepens beautifully and becomes even better.
Ingredients
- 1/2 cup butter, softened
- 1/2 cup white sugar
- 1 large egg
- 1 cup molasses
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cloves
- 1/2 tsp salt
- 1 cup hot water
- 3 tbsp brandy (optional)
Instructions
- Preheat your oven to 350⁰F (180⁰C).
- Grease a 9-inch cake pan or similar-sized baking dish.
- In a large mixing bowl, cream together 1/2 cup softened butter and 1/2 cup white sugar until light and smooth.
- Beat in 1 large egg until fully incorporated.
- Mix in 1 cup of molasses until the mixture is evenly combined.
- In a separate bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 tsp baking soda, 1 tsp ground cinnamon, 1 tsp ground ginger, 1/2 tsp ground cloves, and 1/2 tsp salt.
- Gradually add the dry ingredients to the molasses mixture, stirring just until combined.
- Carefully pour in 1 cup of hot water and stir until you have a smooth batter. The batter will be quite thin, which is exactly how it should be.
- Pour the batter into the prepared pan and smooth the top.
- Bake for approximately 55 to 65 minutes, or until a skewer inserted into the centre comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
- For extra flavour, brush the cooled cake with 3 tbsp brandy, wrap tightly, and store at room temperature for up to 3 days before serving. This resting period allows the spices and molasses to mellow and deepen.
- Slice and serve.
Notes
Created, prepared, tried, and tested by Corlea
Additional Information
- The batter is intentionally thin due to the hot water. You did not make a mistake! This is what creates the cake’s wonderfully moist texture. The thin batter is normal and helps produce a tender crumb.
- Mix the dry ingredients separately before combining. This ensures the spices and baking soda are evenly distributed without extra effort.
- Can I skip the brandy? Yes. The cake remains rich, moist, and flavourful without it.
- Why is the batter so runny? The hot water creates a thin batter that bakes into a soft, moist cake.
- Can I bake this in a loaf pan? Yes, but baking time may increase slightly. Start checking around 60 minutes.
Storage
- Store tightly wrapped at room temperature for up to 4 days.
- For longer storage, refrigerate for up to 1 week in an airtight container.
- Can This Be Frozen? Yes. Wrap individual slices or the entire cake tightly in plastic wrap and then foil. Freeze for up to 3 months. Thaw overnight in the refrigerator or at room temperature before serving.
Ingredient Substitutions
- Butter: Substitute with an equal amount of margarine.
- Molasses: Dark molasses is best, but fancy molasses works well too.
- All-purpose flour: A 1:1 gluten-free flour blend can be used.
- Brandy: Replace with apple juice, orange juice, or simply omit.
- White Sugar: Light brown sugar adds a slightly deeper flavour.
Rich molasses and warm spices make it a dependable favourite year after year.
This Old Fashioned Brandy Gingerbread Cake combines rich molasses, warming spices, and a wonderfully moist texture in every slice. The optional brandy brushing adds extra depth, while the resting period allows the flavours to develop into something truly memorable. It’s an easy, traditional cake that feels special without requiring complicated techniques, making it an appealing choice for both everyday baking and special occasions.
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