Spicy Gingerbread

Today’s cookbook to explore from the collection was another from Dan, The Book of Hot & Spicy Foods, 1987. Oh, so not me! As I went through looking for a recipe, I was pleased to see a nice dessert section that focused on “spiced” desserts. One of which was frosted gingerbread. That was something I could sink my teeth into.

I’ve made and blogged about gingerbread twice, here and here. But one can never have enough gingerbread! Here’s the recipe:

  • 2 c. flour
  • 1/4 tsp. salt
  • 1/2 tsp Mixed Spice (1 tsp. cinnamon, 2 1/2 tsp. allspice, 1 tbs. cloves, 2 tsp. nutmeg, 1 tbs. ginger – save the mixture for other uses and only use 1/2 tsp.!)
  • 1 1/2 tsp. ground ginger
  • 1 tsp. baking soda
  • 1/4 c. light corn syrup
  • 1/4 c. molasses
  • 1/3 c. butter
  • 1/2 c. dark brown sugar
  • 2 eggs, beaten
  • 1 c. milk
  • 1 (3 oz) package cream cheese, softened
  • 1 c. powdered sugar
  • crystallized ginger slices

Preheat oven to 325 degrees

Grease a 11 x 17″ baking pan

Line bottom and sides with greased waxed paper allowing paper to stand 1″ above sides of pan

Sift flour, salt, mixed spice, ginger and baking soda into a bowl

In a saucepan, combine corn syrup, molasses, butter and brown sugar

Heat gently until melted

Stir the liquid into the flour mixture

Add eggs and milk

Stir until evenly mixed                

Pour into prepared pan and bake for 45-50 minutes

Cool in pan

When totally cool you may frost. Since I knew Dan wouldn’t eat the cream cheese frosting I didn’t make it. Instead we sprinkled powdered sugar on the gingerbread.

If you choose to make the frosting the directions are as follows:

Put cream cheese into a bowl and soften

Gradually sift powdered sugar into the cream cheese and mix with a fork to combine

This will make a soft cream cheese frosting that you can spread over the cold cake.

Decorate with the crystallized ginger.


We were pleased with the result, but both felt that the cake lacked the deeper gingerbread taste we prefer. In comparing this recipe with the others I’ve made it is no doubt because of the small amount of molasses. Here they call for 1/4 c. whereas the other two recipes called for 1/2 or 1 cup of molasses.

But that said, the cake was good and quite moist. Dan went back for seconds so I guess all was well.

I’m happy to report my next cookbook experiment will be back to my comfort level! See you next week.



One Response to “Spicy Gingerbread”

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  1. Bev Duell-Moore says:

    I love gingerbread! I probably won’t try this one if it’s not that spicy. It does sound good though. I’ve always put powdered sugar on my gingerbread. That’s what my mom always did. My dad wouldn’t have eaten with the cream chees frosting either. next.

    So nice to you back, Aunt Lil! Looking forward to see what you’re going to come up with

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