Blue Ribbon Gingerbread

Sunday 14 October 2018

I think today has to be one of the worst, most miserable rainy, windy, gloomy wet days we have had thus far this autumn.  All the leaves are being shaken from the trees and whipped around the yard.  I looked out earlier and saw the baby bath we use to bathe the dog in flying across the garden!  Hopefully it won't go much further than that. 

Today is one of those days you just want to hunker down indoors with a warm blanket, a good book and something hot to drink . . .  and . . .  well . . .  while you have the kettle and the fire on, you might as well bake something cosy to enjoy along with that hot drink.

I don't think you can get much cosier than Gingerbread.  It is filled with lovely flavours that just spell "Home Sweet Home" to me.   Scents and flavours that make us think back to our childhoods, and the comfortable warmth of our Grandmother's aproned lap.

This has to be one of the best Ginger breads you could ever want to bake.  Its a recipe I adapted from an old book of mine written by the late Marion Cunningham called "Lost Suppers."  Every recipe in this book is a winner.

This is cosy, cosy, cosy  . . .  and filled with lots of warm flavours . . .  cinnamon, ginger, cloves . . .  and I added some ground cardamom, which worked very well.

Oh, it smelled a little bit like what I suppose Heaven to smell like while it was baking.  Oh boy . . .  what is it about the smell of the warm baking spices that gets our taste buds tingling?

The cake itself is dense and moist and quite delicious.  Gingerbread is a bit like chocolate cake.  Its almost impossible to take photos of it that truly showcase the gorgeousness of it.

No matter how much icing sugar you dust it with to off-set the darkness of it  . . .

Or how much softly whipped cream you dollop on top  . . .

preferably while the cake is still warm  . . .  so some of it melts and soaks into that gorgeous gingerbread-ness . . .  mmmm . . . .

The first fork-full will have you closing your eyes as you tuck in to those delicious flavours  . . .  warm, and spicy . . . .

You want to savour them forever  . . .  and in the meantime, your house is smelling gorgeous, of cinnamon, ginger, cloves . . .  molasses . . .  woodsmoke  . . . 

The wind can howl around the chimney brest . . . the rain can beat against the window panes  . . .

All is truly well with your own little world . . . your home sweet home is in good hands . . . gingerbread scented hands  . . .  ahhh . . .  bliss.

Yield: 8- 9 generously

Blue Ribbon Gingerbread

prep time: 15 minscook time: 55 minstotal time: 70 mins
This deliciously old-fashioned gingerbread is an heirloom recipe. Its dark and spicy.  Serve it warm, cut into squares along with a dollop of whipped cream or vanilla ice cream to grace the top.


310g plain flour (2 1/2 cups)
1 tsp ground cinnamon
2 tsp ground ginger
1 tsp ground cloves
1/2 tsp ground cardamom
120g butter, softened (1/2 cup)
95g sugar (1/2 cup)
240ml dark molasses
1 TBS honey
2 tsp bicarbonate of soda
240ml boiling water
2 large free range eggs, beaten


Preheat the oven to 180*C/350*F/ gas mark 4.  Butter an 8 inch square deep baking tin and line with baking paper.  Set aside.

Sift the flour, cinnamon, ginger, cloves and cardamom together in a bowl.  Set aside.

 together the butter and sugar until light and fluffy.  Beat in the
molasses and honey.  Dissolve the soda in the boiling water and beat
into the creamed mixture.  Beat in the flour mixture until smooth, then
beat in the eggs.  The  mixture will be runny.  Pour into the prepared
pan and bake in the preheated oven for 45 to 55 minutes, until well
risen and a toothpick inserted in the centre comes out clean.  Remove
from the oven and let cool in the pan for 5 minutes before tipping out
onto a wire rack.  Carefully remove the baking paper.  Serve warm with
either whipped cream or ice cream.
Created using The Recipes Generator

Ice cream also goes very, very well . . . .  especially vanilla.  I didn't have any.  Actually (and don't go telling on me)  its awfully nice sliced thin and spread with butter while its still warm.  Shhh . . .  I'll deny everything.  Happy Sunday! 


  1. It is cool and drizzly. I have been wet twice and it is taking all my will power to not bake this. Yum.

    1. Oh, I agree it takes willpower for sure. It is really very good! xo

  2. I love cozy in a home:) I find it strange when someone has nothing to munch a a box even:)Looks good!I know..we are spoiled..

    1. We are spoiled for sure Monique, also blessed. A pleasure shared is a pleasure doubled¬! xoxo

  3. Mmm, I agree. Hard to beat a nice thick piece of homemade gingerbread with whipped cream. One of my favorite nostalgic desserts.

    1. Oh yes Katy. I have to confess I did treat myself to a naughty slice without the cream, but oh how I wanted the cream! xoxo

  4. I had to make this straight away and it is absolutely delicious. They don't sell molasses here, so I had to make do with dark syrup. While it doesn’t have that big, robust flavour one gets from molasses, you can increase the spices a bit to compensate (which is what I did). The smell when cooking is wonderful and it's hard to wait for it to cool before having a slice. My husband had his with whipped cream, but I had mine with lemon curd. It's a beautiful cake and one I will make again.

    1. Oh Marie, I AM so please do you tried this! And even more so, that it is being enjoyed. I buy my molasses from an American supply company and used the last of it in this. When I don’t have molasses, I use a half dark treacle and half golden syrup mixture which works well. Lemon Curd is the PERFECT go with! Xo

  5. As I read these posts I wanted to make this cake and serve it with custard.

    1. What is ice cream, but frozen custard Suzan! Mmmm . . . I hope you do make it even if you give most of it to the kids and only share a tiny bite for yourself. xo

  6. I love gingerbread, My very first taste was at a Guy Fawkes bonfire as a small child. Always associate it with the excitement of fireworks party.

    1. If you love gingerbread Jay, you will love this version. It's excellent! xo

  7. Just discovered your recipes and all I can say is, OH MY! Gingerbread is one of my top favorite cakes and I will definitely be trying this one out. I do have a question though. You mention Marion Cunningham's 'Lost Suppers'. Did you mean 'Lost Recipes'? Or maybe 'The Supper Book'? Thank you!

    1. I hope that you enjoy it and thank YOU! Your comment made me smile. The cookbook is Marion Cunningham's "Lost Recipes, Meals to share with friends and family." It is filled with lovely recipes. xo


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