Califonia Bountiful

Gingerbread cake with lemon curd

Karen Holmes
Karen's Bakery Café and Catering, Folsom

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2 1/2 cups flour
1 tbsp. baking powder
2 tsp. ginger
1 1/4 tsp. cinnamon
1/2 tsp. salt
Pinch of cloves
1 1/2 cups boiling water
1 cup molasses
1 tsp. baking soda
4 oz. unsalted butter, softened
1 cup brown sugar
1 egg
Lemon curd (purchased or prepared according to Holmes' recipe)
Blueberries, for garnish


Preheat oven to 350 degrees. Sift together flour, baking powder, ginger, cinnamon, salt and cloves. Set aside.

Pour boiling water over molasses. Stir in baking soda and set aside. Cream butter and sugar until light and fluffy. Add egg. Alternately add the dry ingredients and the molasses mixture to the butter mixture. Mix thoroughly, but do not over-mix. Use a whisk in the end and mix by hand if you are worried about too many lumps. However, some lumps are fine. Pour into a greased 9-by-13-inch pan and bake for 30 to 35 minutes or until the cake springs back when pressed.

Gingerbread is delicious served cut into squares, with a dollop of lemon curd and a scattering of blueberries on top. (The version of this recipe Holmes serves at her bakery also includes molasses whipped cream, a presentation she good-naturedly calls "an over-the-top moment.")

Serves 12 to 16

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