The Perfect Gingerbread

The last time, I made this cake was a year ago. It’s the funny thing about spice cakes—they really taste better when snow blankets the ground and the temperatures drop. I’m not sure why. Perhaps it’s some ingrained human habit. Whatever the reason, this cake is wonderful and I’m sure it would taste as yummy with poached peaches in the summer as it does with mulled wine in the winter.

I adapted it from the Williams Sonoma Dessert cookbook, substituting the butter for oil, for no other reason that I was out of butter (it tasted delicious with oil). It is moist and springy and absolutely delicious. If you asked me what winter tasted like, I would say gingerbread.

Happy, happy holidays to all!




Makes 1 loaf

1 2/3 cups (235 g) all-purpose flour

1 tsp baking powder

¼ tsp baking soda

1 ½ tsp ground ginger

1 tsp ground cinnamon

½ tsp grated nutmeg

1 tsp finely grated orange zest

¼ tsp salt

¼ cup + 2 tbsp vegetable oil

½ cup (125 g) dark brown sugar

½ cup (160 g) molasses

½ cup warm water

2 eggs


  1. Preheat oven to 180 C or 350 F. Line a loaf pan with parchment paper or grease it with non-stick baking spray.
  2. In a bowl, whisk all the dry ingredients (flour and spices).
  3. In the bowl of a stand mixer, beat the eggs and sugar until light and fluffy.
  4. Add the oil, water, and molasses and whisk again.
  5. Mix the dry ingredients with the egg mixture. Beat until smooth.
  6. Pour in the loaf pan and bake until puffed and a knife inserted in the middle comes out clean, approximately 30-35 minutes.


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