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Old-Fashioned Gingerbread Cake
Old-Fashioned Gingerbread Cake Eileen Goltz | Pareve or Dairy
1 hour 15 minutes
45 minutes
6 servings

This cake can be made dairy or pareve.

  • 2 cups flour, sifted before measuring
  • ⅓ cup sugar
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1½ teaspoons ground ginger
  • ½ teaspoon ground cloves
  • ½ cup melted butter or margarine
  • 1 cup molasses
  • 1 egg
  • ½ cup buttermilk, sour milk*, or non dairy substitute
  • ¼ cup hot water

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan and set it aside.
  2. In a bowl sift together the flour, sugar, salt, baking powder, baking soda, and spices.
  3. Stir in the melted butter, molasses, egg, and buttermilk or sour milk. Beat in the hot water.
  4. Pour batter into the prepared pan.
  5. Bake for 45 to 50 minutes, until cake springs back when lightly touched with finger.
  6. Serve the gingerbread with whipped cream or non dairy whipped topping.

* You can make sour milk by combining 1 teaspoon vinegar with enough milk to yield half a cup and letting it stand 5 minutes.