Old-Fashioned Gingerbread Recipe

Old-Fashioned Gingerbread

Traditional gingerbread cake,
dusted with confectioners? sugar and garnished with whipped cream

Prep Time
Total Time
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3.7 of 5 (7 ratings) Review This Recipe | See All Reviews


  • PAM® Baking Spray
  • 2-3/4 cups sifted Ultragrain® All Purpose Flour
  • 1 tablespoon ground ginger
  • 2 teaspoons ground cinnamon
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup firmly packed brown sugar
  • 2/3 cup Pure Wesson® Vegetable Oil
  • 2 large eggs, beaten
  • 3/4 cup molasses
  • 1 cup lowfat buttermilk
  • 1 tablespoon confectioners' sugar
  • Reddi-wip® Original Dairy Whipped Topping

Nutrition Information

Total Fat
Serving Size: 12 servings (1 piece each)
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  1. Preheat oven to 350°F. Spray 13x9-inch baking dish with baking spray. Combine flour, ginger, cinnamon, baking soda and salt in medium bowl; set aside.
  2. Combine sugar, oil and eggs in large bowl; mix well. Gradually pour molasses into sugar mixture; stir until well blended. Alternately add flour mixture and buttermilk to sugar mixture; beat well. Spread batter evenly in prepared baking dish.
  3. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes before serving. Cut into 12 pieces. Dust with confectioners? sugar and garnish with Reddi-wip.
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Nutrition Information close
Amount per Serving
Calories 367  
  % Daily Value*
Total fat 14 g 22%
Saturated fat 2 g 11%
Cholesterol 32 MG 11%
Sodium 351 MG 15%
Carbohydrate 56 g 19%
Dietary fiber 2 g 9%
Sugars 32 g
Protein 5 g
Vitamin A   1%
Vitamin C   0%
Calcium   9%
Iron   11%
* Percent Daily Values are based on a 2,000 calorie diet.
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Ratings & Reviews
3 Reviews for Old-Fashioned Gingerbread
This is an excellent recipe. Very moist and flavorful. It keeps its shape and moistness even after one week! I'm keeping this recipe as my "grandma's" recipe. My grandkids love it.
Nov 22, 2013
This is a great recipe. So easy to make and my family loved it.
Sep 12, 2012
I have tried this many times, and it is verry good.
Jun 25, 2012
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