8 servings (serving size: 1 slice)

Look for crystallized ginger on the spice aisle at your supermarket.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Beat first 3 ingredients in a large bowl with a mixer at medium speed until well-blended. Add molasses; beat 1 minute. Lightly spoon flours into dry measuring cups; level with a knife. Combine flours and next 4 ingredients (flours through allspice) in a small bowl, stirring well with a whisk. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; beat well after each addition

Step 3

Pour batter into an 8-inch round cake pan coated with cooking spray; sharply tap pan once on counter to remove air bubbles. Sprinkle with crystallized ginger. Bake at 350° for 25 minutes or until cake springs back when touched lightly in center. Cool in pan 10 minutes on a wire rack. Remove from pan; serve warm.

Ratings & Reviews


November 22, 2015
Tender, moist and crumbly on the inside while delightfully crispy on the outside, this might be the best gingerbread I ever ate. Like all gingerbreads, it's even better the next day. Used a whole egg but otherwise followed the recipe, except that I like awhile tablespoon of ginger. Wonderful with vanilla ice cream for desert, with plain yogurt for Breakfast, or just by itself.

rstarrlemaitre's Review

March 28, 2013
Only subtly sweet, which I liked since it lets the ginger take center stage. I recommend serving a la mode!