Gingerbread Man Cake

I know it is the New Year already but best to post this delicious cake late than wait until the next holiday. I took the holidays off from posting recipes but I still was cooking different things and this was one of them.

I collect gingerbread items; my big tree is full of gingerbread ornaments only; for 20 years a family tradition was to make gingerbread houses; I have over 20 gingerbread cookie cutters;  I have a giant gingerbread cookie pan; various cake pans with a gingerbread theme; cupcake liners, bags, supplies, etc.  I make gingerbread ornaments to hang, I even made a bowl once.

Besides all of the above I enjoy making gingerbread goodies; cookies, cakes, bread, etc.  I love the smell and the combination of molasses and all of the “pumpkin pie” spices.  Williams Sonoma had an adorable pan that I just had to have – I cannot seem to say no.  Here is the recipe that came with the pan which I have changed a little.

Gingerbread Man Cake

  • 1-3/4 cups flour
  • 1-1/2 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 1/4 tsp. salt
  • 6 tbsp. butter
  • 2/3 cup firmly packed light brown sugar (use dark brown sugar if you want more of a molasses taste)
  • 2 eggs
  • 3/4 cup molasses
  • 3/4 cup milk (I used 2%)

Have all of the ingredients at room temperature (allow 30 minutes or so).  Preheat your oven to 350°F and grease and flour the gingerbread pan (see below).  You can use any pan but of course around the holidays it is nice to use a gingerbread pan.

Sift together the first seven ingredients (all of the dry ingredients) in a bowl.

In another bowl beat the butter on medium speed until creamy; add the sugar and beat for a few minutes.  Add the eggs, one at a time, and beat until incorporated; then add the molasses.

Add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour and mix until just combined.

Pour the batter into the prepared pan and tap the pan on the countertop to release any air bubbles.  I always do this with all of the cakes I make.  Using a small offset spatula, spread some of the batter up the sides of the pan.  Bake until a toothpick inserted into the center of the bread comes out clean, 50 to 60 minutes.

Transfer the pan to a wire rack and let cool for 10 minutes.  Invert the loaf onto the rack and let cool completely.  Glaze or decorate as desired with royal icing or serve with a dollop of whipped cream.

Recipe by

IMG_2181 IMG_2184

See  my recipe for Old-fashioned Gingerbread Cake.  Between the two recipes this new one is richer with the addition of brown sugar and milk.  They are both good…

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