Classic Hot-Water Gingerbread

  • Yield: 8 servings
  • Prep: 25 mins
  • Cook: 35 mins

If your childhood included cake-style gingerbread, the odds are good it was this one. Bring it out again, and you'll see it's as good as you remember. This goes together quickly, so have the oven preheated, the water boiling and the butter melted before you start.


Cooking spray
1 egg
1/3cup packed brown sugar
1/2cup dark molasses
1/3cup melted butter
1teaspoon ground dried ginger
1/4teaspoon freshly grated nutmeg
1/4teaspoon cinnamon
1/8teaspoon ground cloves
1/8teaspoon allspice
1/8teaspoon salt
1cup all-purpose flour
1teaspoon baking powder
1/2teaspoon baking soda
1/2cup boiling water
Lemon Orange Sauce:
3/4cup granulated sugar
1/3cup brown sugar
2tablespoons cornstarch
3/4cup freshly squeezed orange juice
3tablespoons freshly squeezed lemon juice
1teaspoon finely grated lemon rind
1teaspoon finely grated orange rind
Dash of salt
3tablespoons butter
1tablespoon (generous) mild honey or light corn syrup
1cup plus 2 tablespoons water


  1. Preheat oven to 350F. Coat an 8-inch square pan with cooking spray.
  2. To prepare cake, beat egg and brown sugar together in a medium bowl; add molasses, butter, ginger, cinnamon, cloves, nutmeg and salt.
  3. Combine flour, baking powder and baking soda (there’s no need to sift). Add to egg mixture and whisk in boiling water. The batter will be quite thin.
  4. Pour into pan, and bake 30 minutes or until a toothpick inserted in the center comes out clean.
  5. Cool at least 20 minutes in the pan before serving. Serve in bowls with warm Lemon-Orange Sauce.
  6. To prepare sauce, combine granulated and brown sugars with cornstarch. Whisk in juices or mix well using your fingers. Transfer to a small nonreactive saucepan.
  7. Place over medium heat. Whisk in lemon and orange rind, salt, butter, honey and water. Bring to a boil; cook 5 to 6 minutes, stirring occasionally, until thick and translucent. Serve warm with gingerbread.

Recipe by Crescent Dragonwagon.

Nutritional Info *per serving

  • Glycemic Load 15.22
  • Calories 390
  • Fat 13g
  • Saturated Fat 8g
  • Polyunsaturated Fat 0.5g
  • Monounsaturated Fat 3.5g
  • Cholesterol 55mg
  • Sodium 340mg
  • Potassium 400mg
  • Carbohydrate 68g
  • Fiber 1g
  • Sugars 49g
  • Protein 3g
  • Trans Fat 0g
  • Vitamin A 10%
  • Vitamin C 25%
  • Calcium 10%
  • Iron 10%