This is a rich, warmly spiced gingerbread cake recipe from my Canadian childhood. This remarkably light and fluffy cake is served with a generous spoonful of warm lemon sauce, just as they did in the village potluck suppers I used to attend as a child.
This gingerbread recipe is the first cake recipe I ever recall making as a child. It was one of my firm favourites growing up, and my brother and I used to make it for our mother all the time.
After moving to the UK, where Crosby’s molasses, the key ingredient in this Canadian recipe, is decidedly lacking, I attempted this recipe using Lyle’s black treacle.
Goodness me what a solid black lump that cake was! Inedible! So the recipe became forgotten in my notebook of handwritten recipes brought over from Canada.
I subsequently discovered that equal proportions of golden syrup and treacle are a perfect Crosby’s molasses substitute.
Ingredients you need to make gingerbread cake with lemon sauce
for the gingerbread cake
- 150 grams of butter or vegetable shortening
- 2 tbsp granulated sugar
- 1 free-range egg
- 1 cup Crosby’s molasses or a blend of black treacle and golden syrup (see printable recipe)
- 250 ml boiling water
- 350 grams of all-purpose flour
- 1 tsp bicarbonate of soda
- 1/2 tsp salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
for the lemon sauce
- 125 grams of granulated sugar
- 30 grams butter
- 1 fresh lemon
- 1 tsp 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.
How to make lemon sauce for gingerbread
- Combine the sugar, butter and lemon juice in a small saucepan and bring to a boil over 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.
Excuse the cracks on the top of the cake – it’s not supposed to look like that. I was still trying to get to grips with a brand-new oven. It was a fan oven and I was still trying to get used to the temperature and timings, given I’d never owned a fan oven before.
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 world -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, rather, during village gatherings, pot-luck dinners and whatnot, gingerbread with lemon sauce was usually on the menu.
The tart lemon really compliments the rich cake.
Do try it – it really does work!
Recipe Difficulty Levels
Easy
Requires basic cooking skills and ingredients you most likely already have in your kitchen.
Moderate
Requires more experience, preparation and/or cooking time. You may have to source special ingredients.
Challenging
Recipes requiring more advanced skills and experience and maybe some special equipment.
Warm Gingerbread Cake with Lemon Sauce
Ingredients
for the gingerbread cake
- 150 grams 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 Shetland sea salt
- 1 tsp ground ginger
- 1 tsp ground cinnamon
for the lemon sauce
- 125 grams granulated sugar
- 30 grams butter
- 1 lemon juice only (about 3 tbsp)
- 1 tsp vanilla extract
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Equipment
Instructions
- Preheat your oven to 180 °C/ 160 °C fan/ 350 °F and grease and line a 9-inch square cake tin.
- Cream together 150 grams butter and 2 tbsp granulated sugar until light and fluffy.
- Beat in 1 large free-range egg until well combined.
- Add 130 grams golden syrup, 200 grams black treacle and 250 ml boiling water and stir well.
- Sift over 350 grams plain flour, 1 tsp bicarbonate of soda, 1/2 tsp Shetland sea salt, 1 tsp ground ginger and 1 tsp ground cinnamon.
- 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 125 grams granulated sugar, 30 grams butter and the juice of 1 lemon (around 30 ml) in a small saucepan and bring to a boil over medium-high heat.
- Turn the heat down and simmer, stirring constantly, for five minutes, until the sauce thickens.
- Remove from heat and add 1 tsp vanilla extract.
- Serve over slices of warm gingerbread cake.
The Ultimate Super Mario Birthday Party!
I 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
This 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! 🙂
I 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.
looks delicious, nothing like a warm piece of ginger cake, love the idea of the lemon sauce too
Interesting. 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.
I 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!
This will be delightful as a sweet
Having 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.
Looks so good!
That 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.
What 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!
Lovely 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
A co0mpletely unexpected combination of lemon and ginger, but the more I think about the more it works. Thank you for the inspiration.
Your 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.
I love the combination of ginger and lemon. I love gingerbread cake. I must make this.
Love gingerbread cake, I bet the sauce contrasts really well.
Sounds 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…..
Beautifully 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!
I 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.
This looks lovely and although I am not an avid baker I do enjoy ginger. Also a very heart warming and touching story – Lovely 🙂
looks nice
i dont normally like ginger and i think it looks appetising
I’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:-)
Such 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
Mmmm! The lemon sauce would be good on banana cake too.
Ooh I bet it would! 🙂
Wow 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
I 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! 🙂
What 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
Thank you Janice, and Happy Mother’s Day to you too! 🙂
Oh wow! These look super duper yummy, and I am craving them right now!
Go make a batch! 😀
One of my absolute favorite types of cake, never had it with lemon sauce before but like that idea a lot!
It’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 🙂
I 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…
Thank YOU for reading, and for your wonderful comment. I am very grateful xx
Thanks 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?!
Thanks 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!
I 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.
I 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. 🙂