A rich, warmly spiced gingerbread cake recipe from my childhood. This remarkably light and fluffy cake is served with a generous spoonful of warm lemon sauce, the way they did in the village pot luck suppers I used to go to when I was a child.
Thoughts on Mother’s Day and childhood
[cue: American-style nostalgia-inducing film music]
A mother and daughter are in the kitchen, sunlight streaming through the gingham curtains while blue jays and chickadees chirp outside the window. Chick-a-dee-dee-dee-dee-dee. The scents of rich, sugary molasses and the warmth of ginger and cinnamon waft through the kitchen. Parent and child laugh, cleaning up after a bonding baking session, the child licking the bowl clean while the mother does the washing up.
Mothering Sunday – a day of acknowledging and remembering our mothers, to cherish our childhood memories, and be thankful for all that our mothers did bringing us into and up in this world.
Giving birth is supposed to be one of the most magical, rewarding experiences a woman can have. For some, though, loving and nurturing one’s own offspring does not come naturally.
[cue: record scratching as the American-style nostalgia-inducing film music screeches to a halt]
Now, what really happened.
Sunlight streamed through the window (was there gingham curtains? I can’t recall), the birds chirped outside and the scents certainly did waft through the kitchen, but the mother-figure is notably absent. She’s sitting alone in a darkened room upstairs crying, or silently angry about something that had happened at some point in the previous 35 years. Grudges were held onto as if one would cease to exist if they were simply let go.
The gingerbread cake was made by the child, yes, and presented to the mother as a peace offering in the hopes of gaining the approval of a woman who, despite giving birth to two children, could not show love.
“Mum, I love you,” the child would say.
“That’s nice,” came the disinterested reply.
So the child stopped saying it.
That child was me.
I was kicked out of my childhood home at aged 16 when I was legally old enough to be made homeless (I was a difficult child, you must understand). I’ve had to fend for myself since. Mother’s Day always invariably opens these old wounds, the longing for the nurturing childhood I never had.
It’s taken a lot of thought and trying to understand things over the years, but I bear no ill will now. We all have our own journeys to make through this short but precious life, and it’s a waste of time to hold onto grudges.
I learned a lot from my estranged mother, valuable lessons, intended or not. I learned how to be self-sufficient, and how to use my stubborn-ness to my advantage and I learned how to forgive.
I learned how to use a dry spaghetti stick to check if a cake is done or not.
Most importantly, through the absence of love, I learned how to love my own children, and to let them know through hugs, kindness and thoughtful gestures as often as I possibly can. I likely shout at them more often than I should, don’t get me wrong, I’m not a perfect parent, but I do try, and my children do know they are loved (I asked the nearly 15-year-old this morning to make sure!).
This gingerbread recipe is the first cake recipe I ever recall making. It was one of my firm favourites as a child, but not something I’ve ever made in my adulthood.
Well, that’s not completely true – after moving to the UK (where there is a decided lack of Crosby’s molasses!) I attempted this recipe using Lyle’s black treacle. Goodness me what a solid black lump it was! Inedible! So the recipe became forgotten in my notebook of handwritten recipes brought over from Canada.
Last year I discovered that equal proportions of golden syrup and treacle are a perfect Crosby’s molasses substitute (do check out my old fashioned soft molasses cookies recipe!), and so I decided to try it with this gingerbread recipe.
Ingredients you need to make gingerbread cake with lemon sauce
- butter or vegetable shortening
- granulated sugar
- free range egg
- Crosby’s molasses, or a blend of black treacle and golden syrup
- boiling water
- all-purpose flour (plain flour)
- bicarbonate of soda
- salt
- ground ginger
- ground cinnamon
- one fresh lemon
- vanilla extract
How to make this easy gingerbread cake recipe
- Cream together the butter and sugar.
- Add the egg and beat well.
- Add the treacle and golden syrup (or Crosby’s molasses) and boiling water. Stir well.
- Sift over the dry ingredients.
- Mix until there are no lumps.
- Pour into a greased and lined 9-inch cake tin and bake for 30-35 minutes.
To prepare the lemon sauce, simply combine the sugar, butter and lemon juice in a small saucepan and bring to the boil over a medium-high heat.
Turn the heat down and simmer, stirring constantly for five minutes, until the sauce thickens.
Remove from heat and add the vanilla. Serve over slices of warm gingerbread cake.
Easy Gingerbread Cake – Recipe Video
Excuse the cracks on the top of the cake – it’s not supposed to look like that. I am still trying to get to grips with my brand new oven It’s a fan oven and I’m still trying to get used to the temperature and timings, given I’ve never owned a fan oven before. I have to say I am loving it though!
This cake was unbelievably fluffy and moist, which I didn’t expect of something rich and dark like gingerbread! And the lemon sauce was a lovely tart counterpoint to the molasses. Thank you for sharing this with the
-YUM! – M. Bradburn-Robertson
I honestly don’t know where the original recipe came from, but I’ve included both the original and my UK adapted version for your perusal. The lemon sauce is something we never had at home, but rather, during village gatherings, pot luck dinners and whatnot, gingerbread with lemon sauce was something usually on the menu.
The tart lemon really compliments the rich cake. Do try it – it really does work!
How many Weight Watchers Point is in this recipe?
There are 12 Smart Points per serving of this recipe.
Warm Gingerbread Cake with Lemon Sauce
Ingredients
for the gingerbread cake
- 150 grams unsalted butter
- 2 tbsp granulated sugar
- 1 large free-range egg
- 130 grams golden syrup see notes
- 200 grams black treacle see notes
- 250 ml boiling water
- 350 grams plain flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
for the lemon sauce
- 125 grams granulated sugar
- 30 grams unsalted butter
- 1 lemon juice only (about 3 tbsp)
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 180 °C/ 160 °C fan/ 350 °F and grease and line a 9-inch square cake tin.
- Cream together the butter and sugar until light and fluffy.
- Beat in the egg until well combined.
- Add the golden syrup, treacle and boiling water, and stir well.
- Sift over the plain flour, bicarbonate of soda, salt and ground spices.
- Stir until well combined (there should be no lumps of flour!).
- Pour into the prepared cake pan and bake for 30-35 minutes, or until a skewer inserted in the centre comes out clean.
- To prepare the lemon sauce, combine sugar, butter and lemon juice in a small saucepan and bring to the boil over a medium-high heat. Turn the heat down and simmer, stirring constantly, for five minutes, until the sauce thickens. Remove from heat and add the vanilla. Serve over slices of warm gingerbread cake.
Video
Notes
Nutrition
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Mum of three, daydream adventurer, OU Life Sciences graduate, occasional crafter, ex-pat Canadian & quite possibly Britain's most northerly food blogger.
Megan says
December 26, 2017 at 2:01 pmI made this for Christmas dessert this year. My grandmother has dementia and is easily upset particularly by activity in the kitchen which used to be her domain. So I made this a week ahead and froze it. On Christmas Eve the water pump went so we had no water, luckily we have a lake right there in the yard, so we hauled water for washing dishes and flushing toilets. On Christmas Day right before all the vegetables were cooked we lost power. On my grandmother’s property is my great grandfathers old hunting camp which has a propane stove, so up we went to do the potatoes, gravy and other veg. We didn’t go back to heat the cake, but we did put the lemon sauce in hot water to warm it up. I think I over cooked it because it was thick like caramel. We served the cake with whipped cream (beaten with a manual egg beater, who even has those anymore?) and drizzled the lemon sauce over. It was a hit and very nostalgic for some members of my family. the only thing was that it was not a very tall cake, wondering if I did something wrong because yours looks like it is quite tall where mine was about 2 inches tall. Very yummy, thank you
Elizabeth says
December 26, 2017 at 5:17 pmThis sounds like an absolutely perfect Christmas, thank you for sharing your story with me! Yes, the cake stands about two inches high – it might be the way I cut and photographed it that makes it look taller than it is, and the sauce is quite thick, yes. Wishing you all the best for the rest of the festive period and for 2018 when it comes! 🙂
Sarah says
March 5, 2016 at 1:53 pmI have had this bookmarked on my laptop for months as it is also my childhood favourite from school. I finally made it and the sponge was perfect, but I managed to make lemon toffee for the sauce! My fault – I forgot to put the sugar in, then added it to boiled butter! Tasted nice, but nearly pulled a filling out! We shall have it again tomorrow with the correctly made sauce.
sharon martin says
February 28, 2016 at 1:05 pmlooks delicious, nothing like a warm piece of ginger cake, love the idea of the lemon sauce too
Martina Evans says
October 6, 2015 at 2:14 pmInteresting. I never would have thought of using lemon sauce on top of gingerbread cake. However, it sounds amazing. I was going to make gingerbread cookies for Christmas. But from your delectable recipe, I’m going to make this instead. Thanks.
Kate Cass says
April 25, 2015 at 7:59 amI love your recipes there seems to b something or everyone,especially in my family. My dad adores ginger, loves it in so many recipes but thus really looks like his perfect cup of tea. Love the lemon sauce with it. What a fantastic idea, a spaghetti stick never used it before but certainly will be now, such a simple idea but love it x x ty again!
Ursula Hunt says
April 13, 2015 at 11:19 amThis will be delightful as a sweet
Johanna GGG says
April 6, 2015 at 12:42 pmHaving children really makes you think about your own childhood – so sorry to hear yours was tough but it must be a triumph to give your children the love that you never had. I had some lovely gingerbread cakes in my childhood and I remember some having lemon icing – my mum was a great fan of lemon but I wasn’t – and yet I find the combination makes me nostalgic for a childhood that wasn’t perfect but was full of love. Your gingerbread looks fantastic and if this couldn’t melt a cold heart then perhaps nothing could.
Johanna GGG recently posted…Marzipan Easter egg cupcakes
Natally says
April 2, 2015 at 9:53 amLooks so good!
Choclette says
April 1, 2015 at 1:18 pmThat is such a beautiful piece of writing Elizabeth and far from the idyllic Canadian childhood I had imagined you having. Life can be so tough, but it sounds as though you’ve managed to turn things around quite brilliantly. I may not have had a father that wanted me, but I had a mother who did.
Oh and the cake sounds delicious too – I often make sharp lemon icing to go with gingerbread, but I like the idea of your lemon sauce even better.
Choclette recently posted…Pecan and Maple Ginger Tiffin – We Should Cocoa #56
Jean says
March 29, 2015 at 9:47 amWhat a sad story of your childhood, I’m so glad to hear you have children of your own that you love and cherish so much.
The cake looks delicious, love the idea of a lemon sauce and what a great tip about the spaghetti stick!
DANIELLE VEDMORE says
March 28, 2015 at 11:15 pmLovely post and a lovely recipe 🙂 Its true there is no perfect parent (or person!) Life is one hard lesson and Im a firm believer that everything happens for a reason x
Annaloa Hilmarsdottir says
March 28, 2015 at 2:29 pmA co0mpletely unexpected combination of lemon and ginger, but the more I think about the more it works. Thank you for the inspiration.
Ness says
March 26, 2015 at 11:12 amYour life is such an amazing story in so many aspects. I can’t imagine having a childhood like yours as I was brought up by my mum and my nan in the same house. I still have a notebook of recipes that I took to university with me 20 years ago but my handwriting is not nearly as nice as yours! Thanks for linking up.
Ness recently posted…Jewel Box Cake
Heather Haigh says
March 23, 2015 at 8:43 pmI love the combination of ginger and lemon. I love gingerbread cake. I must make this.
Paul Wilson says
March 23, 2015 at 2:52 amLove gingerbread cake, I bet the sauce contrasts really well.
Kate - gluten free alchemist says
March 15, 2015 at 11:33 pmSounds like you are doing a pretty amazing job, despite history! I have never had a great maternal relationship either and I know I am constantly worried that it might get passed on to my daughter….. I try hard to counter the negative learning!
The cake looks amazing… I love the combination of ginger and lemon and whether they are meant to be there or not, the cracks in the cake look perfect! The photos are great too…..
Kate – gluten free alchemist recently posted…St Clement’s Cakes – gluten free (with dairy free/fatless sponge)
Nazima Pathan says
March 14, 2015 at 5:01 pmBeautifully written Elizabeth, the imagery is bringing across what you went through and it is so good that in the end you have been able to not only survive but thrive.
I am a sucker for gingerbread, the lovely warm, spicy sweetness and sticky texture is so delicious. Yum!
Nazima Pathan recently posted…Want to know how to make millefeuille? Here is an easy rhubarb and strawberry version!
Sally - My Custard Pie says
March 14, 2015 at 3:31 pmI was lucky enough not to have the tough childhood you had although it wasn’t all a bed of roses. My parents were not demonstrative – I think it’s a generational thing. Like you I try to make sure my own two know they are loved – you do the best you can. The person who gains is you. Really touching story and you are brave to share it. Ginger is my favourite cake flavour and I love the cracks.
Sally – My Custard Pie recently posted…Escape to a desert island – visiting Sir Bani Yas
Anita-Clare Field says
March 14, 2015 at 2:45 pmThis looks lovely and although I am not an avid baker I do enjoy ginger. Also a very heart warming and touching story – Lovely 🙂
Anita-Clare Field recently posted…Poulet Basquaise
carolynla says
March 13, 2015 at 8:59 pmlooks nice
i dont normally like ginger and i think it looks appetising
Camilla @FabFood4All says
March 13, 2015 at 5:04 pmI’m so with you on th elife is too short ot hold a grudge ethos. They say what doesn’t kill you makes you stronger and I would certainly say you’re a shining example. You learned how not to be a mum and set about giving your kids the childhood you never had – good on you and be proud of yourself and your wonderful family. Never heard of using spaghetti to test cakes but a genious idea and far cheaper than using a scewer so shall try that next time, thankds for the tip:-) Thanks also for linking to my cake:-)
Camilla @FabFood4All recently posted…3 Ingredient Banana Nutella Pancakes
chintal kakaya says
March 13, 2015 at 9:06 amSuch a heartfelt story you’ve shared and as others have already mentioned it’s wonderful that you nurture your kids and make them feel loved. No one is perfect I find myself telling mine off a lot bve ut we love them dearly. Love the recipe too ginger and lemon, as for the oven I have always owned a fan oven but changing brands meant playing around with the dial. Get yourself an oven thermometer you’ll see a big difference xxxx
Maya Russell says
March 13, 2015 at 7:29 amMmmm! The lemon sauce would be good on banana cake too.
Elizabeth says
March 13, 2015 at 8:10 amOoh I bet it would! 🙂
Elizabeth recently posted…The Ultimate Super Mario Bros Birthday Party!
Dom says
March 12, 2015 at 9:32 pmWow Elizabeth. What an amazing story!! It is quite incredible to learn things about people that you just wouldn’t think. Amazing cake. It reminds me of a school dinners type pudding, especially with the lemon sauce. I love that. Thanks so much for the brilliant entry to Simply Eggcellent. Xx
Elizabeth says
March 13, 2015 at 8:11 amI think we’ve all got stories to share if we choose to. I felt I had to be honest with this post, but yes, the cake is super! Now that I know the golden syrup/treacle combo I will be making this for my family regularly – with the sauce, of course! 🙂
Elizabeth recently posted…Grain-free Almond Pancakes
Janice says
March 12, 2015 at 9:21 pmWhat an honest and heart rending post. It makes me all the more grateful for my own childhood, in saying that, you are a surviver and a very successful one, your family are a credit to you. Thank you for sharing your bake with me for Recipe Clippings and Happy Mothers Day X
Janice recently posted…Marbled Chocolate Cheesecake Muffins
Elizabeth says
March 13, 2015 at 8:12 amThank you Janice, and Happy Mother’s Day to you too! 🙂
Elizabeth recently posted…#ExtraVeg March 2015 – A Simple Way to a Healthier Diet {A Food Blogging Challenge}
Olivia Jade says
March 12, 2015 at 5:24 pmOh wow! These look super duper yummy, and I am craving them right now!
Elizabeth says
March 13, 2015 at 8:12 amGo make a batch! 😀
Elizabeth recently posted…DIY Super Mario Bros Birthday Party Invitation {A Step-by-Step Tutorial}
Kavey says
March 12, 2015 at 4:24 pmOne of my absolute favorite types of cake, never had it with lemon sauce before but like that idea a lot!
Kavey recently posted…My Grandfather’s Spicy Tomato Ketchup | The Recipe Tree
Elizabeth says
March 13, 2015 at 8:13 amIt’s something we used to have at the village hall. I don’t know if it’s normally done elsewhere, but I remember that combination fondly 🙂
Elizabeth recently posted…46 Fabulously Frugal Feasts {The Credit Crunch Munch Round Up}
Keep Calm and Fanny On says
March 12, 2015 at 3:38 pmI think the cracks are appealing, both in your story and the cake… It makes it all real. Who needs ‘perfect’ and what i it anyway? You seem like a wonderful Mother, thanks for sharing your story, your cake, your cracks…
Keep Calm and Fanny On recently posted…Going Dutch in the Oven
Elizabeth says
March 12, 2015 at 3:42 pmThank YOU for reading, and for your wonderful comment. I am very grateful xx
Becca @ Amuse Your Bouche says
March 12, 2015 at 3:16 pmThanks for sharing your story, it’s great that at least you try to remain fairly positive about it. Your cake looks incredible, but I have no idea how you’d use a spaghetti stick to test it for doneness! Should it come out soft?!
Becca @ Amuse Your Bouche recently posted…Vegetarianism for beginners: 11 tips for new vegetarians
Elizabeth says
March 12, 2015 at 3:26 pmThanks Becca 🙂 Haha, I suppose I should clarify about the spaghetti stick! You use it like a skewer – just poke it in and take it out – if it comes out clean the cake is done!
Sarah Maison Cupcake says
March 12, 2015 at 2:55 pmI think it’s great to focus on your relationship with your own children. I hope they will have happier memories to look back on and that this gingercake can be one of them.
Sarah Maison Cupcake recently posted…30 tips flower arranging: my crash course at Judith Blacklock Flower School
Elizabeth says
March 12, 2015 at 3:27 pmI think often there is a cycle of behaving in the way one was treated during their childhood. Recognising when things aren’t right is a good thing, and I’ve tried to react in a positive way to it. There’s always a silver lining. 🙂