Gingerbread Cake With Crystallized Ginger

by Cindi SutterFounder of The Spirited Table® - Recipe and photo by Diana Rattray - Southern Food Expert

Crystallized ginger adds more ginger flavor and texture to this delicious gingerbread recipe. Top warm gingerbread with whipped cream or whipped topping for a fabulous dessert.

Dessert Sauces

Old-Fashioned Gingerbread

Buttermilk Spice Cake

6 Tbsp butter
1/3 cup light brown sugar, firmly packed
1/2 cup molasses
2 large eggs
1 3/4 cups sifted flour
1 tsp baking soda
1/4 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground allspice
dash ground nutmeg
1 tsp ground ginger
1/4 cup finely chopped crystallized ginger
1/2 cup buttermilk
granulated sugar


  1. Cream butter and brown sugar until light and fluffy; beat in molasses. Beat in eggs, one at a time. Sift together flour, baking soda, salt, cinnamon, allspice, nutmeg, and ground ginger.

  2. Add sifted dry ingredients alternately with buttermilk, beating after each addition. Stir in the crystallized ginger.

  3. Grease a 9-inch square baking pan and sprinkle lightly with granulated sugar. Pour in gingerbread batter and sprinkle top with more granulated sugar.

  4. Bake the gingerbread at 350° for 25 to 35 minutes. Serve gingerbread warm or cold with whipped cream, lemon sauce, or other dessert topping.

More Gingerbread:
Gingerbread with Cream Cheese Topping
Hot Water Gingerbread
Old-Fashioned Gingerbread
Sharon's Gingerbread
Spiced Gingerbread