Hannah Drake


LifeHannah Drake

One of my favorite holiday treats is cake-like gingerbread. I try to make it every year in December. This year I made it the night before Thanksgiving to replace my usual Thanksgiving Eve tradition of making a pie while watching Elf (in my elf shirt.)


  • 1/2 cup white sugar

  • 1/2 cup butter

  • 1 egg

  • 1 cup molasses

  • 2 1/2 cups all-purpose flour

  • 1 1/2 teaspoons baking soda

  • 1 teaspoon ground cinnamon

  • 1 teaspoon ground ginger

  • 1 teaspoon ground cloves

  • 1/2 teaspoon salt

  • 1 cup hot water

Preheat oven to 350F. Grease and flour a 9 inch square pan. 

In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses. In a medium bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan. 

Bake 60 minutes in the preheated oven, until a knife inserted in the centre comes out clean. Allow to cool in pan before serving. Cut into squares and serve with a dollop of whipped cream or a scoop of Peppermint ice cream.

I reheat it in the microwave for 10-15 seconds to make it both warm and moist.

Updated April 2019 with new header graphic & formatting.