Holiday Gingerbread Cake With Molasses Whipped Cream

Recipe from Jessica B. Harris

Adapted by Tejal Rao

Published December 19, 2024

  • Linda Xiao for The New York Times. Food Stylist: Judy Kim.
Media 1 of 1
Total Time
50 minutes, plus cooling
Prep Time
15 minutes
Cook Time
35 minutes
Rating
4(383)
Comments
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This recipe for hot-water gingerbread — using an old but reliable technique for a moist, tender cake that starts with a base of molasses and boiled water — comes from the cookbook author and culinary historian Dr. Jessica B. Harris, who included it in “A Kwanzaa Keepsake and Cookbook” (Scribner), updated in 2024 after its first 1995 edition. Here, the dessert is part of a six-course menu celebrating Nia, or purpose, the fifth principle of the holiday, though Dr. Harris bakes the simple cake throughout the season. The gingerbread, as well as the barely sweetened cream you should dollop generously on top, are both simple to make, and rich with the smoky, complex flavor of molasses. —Tejal Rao

Featured in: This Classic Kwanzaa Cookbook Invites Improvisation

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Ingredients

Yield:8 servings

FOR THE CAKE

  • 4 tablespoons melted butter, plus more for greasing the baking pan

  • 1 cup molasses

  • ½ cup boiling water

  • 2¼ cups/288 grams all-purpose flour

  • 1 ½ teaspoons ground ginger

  • 1 teaspoon baking soda

  • ½ teaspoon ground cinnamon

  • ½ teaspoon salt

  • ¼ cup/50 grams packed dark brown sugar

FOR THE MOLASSES WHIPPED CREAM

  • 1 cup/240 milliliters heavy whipping cream

  • 3 tablespoons molasses

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

72 grams carbs; 49 milligrams cholesterol; 455 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 11 grams saturated fat; 17 grams fat; 1 gram fiber; 334 milligrams sodium; 5 grams protein; 44 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 350 degrees. Butter an 8-inch square baking pan.

  2. Step 2

    In a heatproof medium bowl, combine the molasses and boiling water. Sift the flour, ginger, baking soda, cinnamon and salt into the molasses mixture. Add the melted butter and brown sugar and beat well either by hand or with an electric mixer. Pour the batter into the prepared pan.

  3. Step 3

    Bake until a toothpick inserted in the middle comes out clean, about 35 minutes.

  4. Step 4

    While the cake bakes, prepare the whipped cream: In a medium bowl, whisk the cream with a wire whisk, slowly drizzling the molasses into the cream. Whisk until the cream is whipped into firm peaks. (Alternatively, you can use an electric mixer.)

  5. Step 5

    Let the cake cool directly in the pan, then cut into 8 rectangular pieces and serve with dollops of molasses whipped cream. Leftover cake will keep, refrigerated, for up to 2 days.

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Ratings

4 out of 5
383 user ratings
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Comments

Therese

Years ago, I found a similar recipe that called for hot coffee rather than water. It's one of my favorites. Try it - it increases the complexity of flavor.

Erin

@Su I made this with blackstrap and it was so bitter I couldn’t eat it. I would go with a much lighter version (such as Grandmas) next time.

Su

In this and nearly all recipes calling for molasses, you can safely use whatever style you like best, or that fits your mood. Light molasses will keep this relatively sweet and mild. Blackstrap will make it less sweet and more intensely earthy/bitter-molasses flavor. You *could* use golden syrup (light British treacle), but then you would have a golden syrup-flavored cake.

Nikki

We made it with blackstrap and it’s basically black in color (way darker than the NYT pics) and very strongly flavored, but I like it. If you’re going with blackstrap, you NEED the whipped cream or something else to break up the flavor a little (we also tried a bit of powdered sugar and a bit of raspberry jam, both good). Incredibly simple to make.

Allegra

Substituted 2 inches grated ginger for the ground, added a little fresh cracked black pepper, and used mild molasses. So good day one, outta this world on day two!

Julie

Added crystalized ginger and shredded ginger

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Credits

Adapted from “A Kwanzaa Keepsake and Cookbook” by Jessica B. Harris (Scribner, 2024)

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