Gingerbread Recipe – Cinnamon, Cardamom & Orange Spice Cake

Last Updated on 4 months by Neha Deshmukh

Gingerbread Recipe – Cinnamon, Cardamom & Orange Spice Cake

Hello friends! There’s just something magical about the aroma of gingerbread baking in the oven, isn’t there? It instantly transports me back to cozy winter evenings and festive celebrations. I’ve been tweaking this recipe for years, and I’m so excited to finally share my version of this classic spiced cake with you. It’s warm, comforting, and bursting with flavour – a little slice of happiness with every bite.

Why You’ll Love This Recipe

This isn’t your average gingerbread. We’re taking things up a notch with a beautiful blend of spices, a hint of orange zest, and a touch of whole wheat flour for a slightly nutty flavour and lovely texture. It’s perfectly spiced, not too sweet, and incredibly moist. Plus, it’s surprisingly easy to make! Whether you’re baking for the holidays or just craving a comforting treat, this gingerbread is sure to become a new favourite.

Ingredients

Here’s what you’ll need to create this spiced masterpiece:

• 2 tablespoon + 1 teaspoon unsalted butter, melted (approx. 36g)
• ¾ cup + 1 tablespoon all-purpose flour (approx. 90g)
• ¾ cup + 1 tablespoon whole wheat pastry flour (approx. 90g)
• 1 teaspoon ground ginger (approx. 5g)
• 1 teaspoon ground cinnamon (approx. 3g)
• ½ teaspoon baking soda (approx. 2.5g)
• ½ teaspoon cardamom (approx. 2.5g)
• ½ teaspoon salt (approx. 3g)
• ½ teaspoon ground cloves (approx. 2.5g)
• 1 tablespoon sugar (approx. 12g)
• 2 tablespoon honey (approx. 30ml)
• ½ cup unsulphured molasses (approx. 120ml)
• 1 tablespoon peeled minced fresh ginger (approx. 15g)
• Zest of 1 orange
• 2 tablespoon sour cream or thick yogurt (approx. 30g)
• 1 lightly beaten egg
• 2 tablespoon warm water (approx. 30ml)

Ingredient Notes

Let’s talk ingredients! A few things make this gingerbread special.

• Whole Wheat Pastry Flour: Don’t skip this! It adds a lovely texture and subtle nutty flavour that complements the spices beautifully. If you can’t find it, you can substitute with all-purpose flour, but the texture will be slightly different.
• Cardamom: This is my secret weapon! It adds a warm, floral note that elevates the gingerbread to another level. Trust me on this one.
• Molasses: Unsulfured molasses is key for that classic gingerbread flavour. It’s richer and less bitter than blackstrap molasses.
• Fresh Ginger: While ground ginger is great, fresh ginger adds a vibrant zing that really brightens up the cake. Don’t be afraid to grate a little extra if you love ginger!

Gingerbread recipes vary quite a bit across the world. Some are soft and chewy, almost like a cookie, while others are firmer and more cake-like. This recipe leans towards the latter – a lovely, sliceable cake that holds its shape well.

Step-By-Step Instructions

Alright, let’s get baking!

1. First, preheat your oven to 325°F (163°C). Grease a 5-inch square baking pan with butter and line it with parchment paper, leaving an overhang on two sides. This will make it super easy to lift the gingerbread out later.
2. In a small bowl, whisk together the all-purpose flour, whole wheat pastry flour, ground ginger, cinnamon, baking soda, cardamom, salt, and cloves. Give it a good whisk to make sure everything is evenly distributed.
3. In a separate bowl, combine the melted butter, sugar, honey, molasses, fresh ginger, and orange zest. The aroma at this stage is amazing!
4. Now, stir in the sour cream (or yogurt), beaten egg, and warm water into the wet mixture until everything is smooth and combined.
5. Gradually add the dry ingredients to the wet mixture, mixing with a wooden spoon until just fully incorporated. Don’t overmix!
6. Pour the batter into the prepared pan and bake for 40-45 minutes, or until a toothpick inserted into the centre comes out clean.
7. Let the gingerbread cool completely in the pan before removing it using the parchment paper overhang. Then, slice and serve! A dollop of ice cream or whipped cream is always a good idea. Leftovers (if there are any!) can be stored at room temperature for up to 3 days.

Expert Tips

• Don’t overbake! Gingerbread can dry out easily. Start checking for doneness at 40 minutes.
• Use room temperature ingredients: This helps everything blend together smoothly.
• Line the pan with parchment paper: Seriously, it makes life so much easier.

Variations

• Vegan Gingerbread Adaptation: Substitute the egg with a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) and use a plant-based yogurt.
• Gluten-Free Gingerbread Adaptation: Use a blend of gluten-free flours – I recommend a mix of rice flour, almond flour, and tapioca starch. You might need to add a little extra liquid to achieve the right consistency.
• Spice Level Adjustment: If you’re a spice lover, feel free to increase the amount of ginger and cloves. If you prefer a milder flavour, reduce them slightly. My friend, Priya, loves to add a pinch of nutmeg too!
• Festival Adaptations: During Christmas, I love to decorate this gingerbread with a simple glaze and sprinkles. For Thanksgiving, a sprinkle of chopped pecans adds a lovely autumnal touch.

Serving Suggestions

This gingerbread is delicious on its own, but it’s even better with a little something extra. Try it with:

• A scoop of vanilla ice cream
• A dollop of freshly whipped cream
• A warm mug of spiced chai
• A drizzle of caramel sauce

Storage Instructions

Store leftover gingerbread at room temperature in an airtight container for up to 3 days. You can also freeze it for up to 2 months. Just wrap it tightly in plastic wrap and then in foil.

FAQs

What is the best way to measure the flour for this recipe?

I always recommend using the spoon and level method. Spoon the flour into your measuring cup and then level it off with a knife. This prevents you from packing too much flour into the cup, which can result in a dry gingerbread.

Can I substitute the molasses with another sweetener?

While molasses is key to the flavour, you can try substituting it with maple syrup or dark corn syrup in a pinch. However, the flavour will be slightly different.

What does cardamom add to gingerbread?

Cardamom adds a warm, floral, and slightly citrusy note that complements the other spices beautifully. It really elevates the flavour of the gingerbread!

How can I tell if my gingerbread is baked through?

Insert a toothpick into the centre of the gingerbread. If it comes out clean or with just a few moist crumbs, it’s done.

Can this gingerbread be frozen?

Yes! Wrap it tightly in plastic wrap and then in foil and freeze for up to 2 months. Thaw overnight in the refrigerator.