Are you a good multitasker?  In this day and age, it’s basically a necessity to be able to multitask and do it quite well.  I like to think I’m pretty good at it.  Growing up in the age of constant distractions had left me quite able to juggle all the things constantly thrown at me. 

I’m almost always doing at least two things at a time.  I’ve already admitted my TV is on if I’m home.  Which means, it’s pretty much always on.  At night I give it my full attention save for thinking about writing, recipes, and the like.  But during the day, I’m watching while writing or talking to Mom or baking or online shopping or some crazy and overwhelming combination of several of those tasks.


But my best writing is done with The Chew or The View on in the background or in between bouts of browsing dresses from my favorite online stores.  And Mom and I have some amazing conversations over the hum of the KitchenAid and the clink of measuring cups.

That’s not to say I don’t have moments of mental cloudiness and multitasking failure.  Editing photos while watching the news leads me to hear a tease for a story.  I want to hear that story for one reason or another.  Twenty minutes later, as I upload the last photo into my blog post, I hear the news anchor sign off.  I had forgotten about the story and didn’t really hear a single word of the newscast.



Writing emails or leaving blog comments while watching a nighttime drama somehow turns writing “cookies” into “crime” and “scrumptious” into “scalpel”.  I either jar myself back to reality and my work or call it a night and focus on TV for a much needed break.  So if I ever leave you a crazy blog comment, now you know why.

I was multitasking when making this Gingerbread recipe.  Waffles were also on the menu.  I had a bowl for the dry ingredients for the Gingerbread and a bowl for dry ingredients for the waffles.  The Gingerbread recipe calls for baking soda, the waffles for baking powder.  I knew this and kept reminding myself.  But then I watched my hand dump a teaspoon of baking powder into the Gingerbread.  Luckily I caught myself and fished most of it out and there was no issue with the end product.  No issue except I wanted to eat the whole thing.



I told you I would share this recipe when I made the Pear Gingerbread Cake, and now I’m finally getting around to it.  This is such an incredible recipe, I shouldn’t have made you wait this long. 

If you like Gingerbread, look no further than this recipe.  It is the perfect Gingerbread.  It’s super easy to make, in the pan and into the oven in about 10 minutes.  Be sure not to overbake it, as it’s very easy to do and gets dry if overbaked.  We don’t want any dry Gingerbread here.  And when taken out of the oven at the right time, this Gingerbread is crazy moist and super spicy.  Those warm spices comforting you, the flavor intensified by crystallized ginger.  The cake is dense with a large crumb, just what Gingerbread should be, that rich molasses flavor shining through.  So take a break from all that multitasking and make some Gingerbread.


4.8 from 4 reviews
Prep time: 
Cook time: 
Total time: 
Serves: 12
  • 3 cups all-purpose flour
  • 2 tablespoons ground ginger
  • 2 teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ¾ teaspoon ground cloves
  • ½ teaspoon ground allspice
  • ¼ teaspoon kosher salt
  • 3 tablespoons crystallized ginger, minced
  • 1 ¼ sticks unsalted butter, room temperature
  • 1 cup packed light brown sugar
  • 3 large eggs
  • 1 cup cane syrup or molasses
  • 1 cup boiling water
  • Zest of 2 oranges
  1. Preheat oven to 350 degrees F. Butter a 9 by 13 inch pan and line the bottom with parchment. Butter the parchment.
  2. In a medium bowl, stir together flour, ginger, baking soda, cinnamon, cloves, allspice, and salt. In a large bowl, cream butter and sugar until light and fluffy. I did this by hand but a hand or stand mixer would work as well. Stir in molasses, zest, and eggs, one at a time. Continue mixing until once again light and fluffy. Carefully mix in the boiling water. Gradually mix in the flour mixture, a whisk may be helpful to eliminate lumps. When almost fully mixed, add the crystallized ginger and mix until the batter comes together.
  3. Pour batter into prepared pan. Bake for 25-30 minutes, rotating halfway through if necessary, until a toothpick inserted in the center comes out with a few moist crumbs. Cool at least 30 minutes in pan; it may be cooled completely in the pan. May be served warm or at room temperature. May be stored at room temperature in a completely air tight container for up to 2 days, or frozen in pieces, wrapped in plastic and foil and placed in a zipper bag for up to 4 months.
Recipe adapted from Bobby Flay

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  1. I am a constant mult-tasker! And omg this gingerbread is beautiful, I bet it made your house smell amazinggg

    • Thanks, Kayle! There is nothing like the smell of baked goods. I love when I walk upstairs or leave the house and come back in and get another whiff of it. It’s such a pleasant surprise.

  2. Perfect color and texture! Beautiful cake, Laura!!

  3. I love gingerbread! I would love to dig into this cake with some warm tea RIGHT now. I love all your tasty recipes!

    • Awwww . . . thank you so much 🙂 This is the perfect winter recipe, right along side some tea of coffee!

  4. This gingerbread I am sure is so delicious! And, I am not good at multitasking at all. I can only do one thing at a time. Yes, I can clean the house while watching TV or listening to music, but that’s about the extent of it. I cook with the TV in the background, but I don’t pay much attention to TV. I don’t even like to talk to anybody while I cook. :). It’s my relaxation time.

    • Thanks, Julia! I agree that time in the kitchen is time to relax, but if I don’t have some background noise it will drive me crazy.

  5. As hard as it is to believe, this is the first time I have tasted gingerbread. It is very good. I had a lot of pickled ginger as a child, I like it in sushi, and I’ve had candied ginger, my Dad called it candy to us. I liked the Lemon Gingerbread muffins and now this. I’ve got to take the time to learn to bake with ginger. People tell me I’m good at multitasking, I don’t know, I think it’s just that I’m a bit scatter brained and I jump from one thing to another as I think of it.

    • Thanks, Linda! I love pickled ginger too. I’ve only had it a couple times, but the flavor is fantastic. Love candied ginger too. It’s really easy to bake with ginger. Kind of like cinnamon, it’s hard to over do it and it melds well with many, many flavors.

  6. Looks so perfect! The smell of baking gingerbread is to die for, I wish my house smelled like it 24/7. Great recipe!

    • Thanks, Natalie! I wish they made candles that actually replicated the amazing smell of things like gingerbread baking, instead of the imposters they sell!

  7. I’ve only had gingerbread cookies, never just gingerbread. I liked it! It was an experience, for sure. I liked all the warm spices, molasses, and how moist it was. It sorta felt like it was missing something tho. Like butter cream frosting or something…..maybe cuz I felt like I was eating cake, lol.

    • I’m glad you got to try something new and enjoyed it, Kristy! Dad said he thought it needed frosting too 🙂

  8. I’m not the worlds biggest gingerbread fan, but these were very good.

  9. I LOVE gingerbread! I like that you added candied ginger…never done that before! I multi-task a lot too but sometimes I have multi-tasking burnouts and multi-tasking accidents. LOL

    • Thanks, Ruby! Candied ginger really adds that extra punch of flavor. Don’t we all have multi-tasking accidents sometimes? 🙂

  10. I love gingerbread Laura!! Ever since you posted your gingerbread muffins, I’ve had it back on the brain again. 🙂 I love these photos too! I want to reach through the screen =)

    • This is the best gingerbread I’ve ever had, Sally. You would love it! Thanks for the sweet words about my photos too! You know how much I struggle with them, and your comment means so much 🙂

  11. This looks like PURE comfort! I would love to eat this for breakfast and smear it with a bit of almond butter or pumpkin butter. Yum!! 🙂

    • It is super comforting! Pumpkin butter sounds like a great addition. Thanks, Hannah, and thanks for visiting 🙂

  12. It looks moist and delicious!

  13. This looks totally delicious!

  14. This looks so good! I’ve never made actual gingerbread, just cookies or gingerbread flavored things. Need to try it!

  15. Love your gingerbread recipe, Laura – especially the crystallized ginger! Great addition, and definitely adding it to my next batch of gingerbread. Thanks!

    • Crystallized ginger is such a wonderful addition to gingerbread. It almost melts into the cake and is heavenly. Thanks, Katrina!

  16. I love gingerbread! I have to refrain from making molasses, gingerbread, etc stuff all year – the avg person doesn’t love it in July, but I do 🙂 Great looking cake!

    • I love gingerbread too! I have no problem eating it year round either. So comforting anytime! Thanks, Averie 🙂

  17. Oh my I need this in my life. I LOVE gingerbread. Thank you for sharing!

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