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Looking for a gingerbread cake with a moist pudding like consistency

Is there such a thing as a really moist gingerbread cake recipe with a very very moist consistency? I'm not into any recipes made with beer.


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    1. re: javaandjazz

      Pudding in British parlance is not the same as American. This is a steamed cake.

      OP - do you have in mind the pudding like consistency of commercial 'pudding' cake mixes, or the moistness of a banana or pumpkin bread?

      I can think of a couple routes:
      - start with a cake mix that produces the consistency that you like, and load it up with ginger.

      - start with a pumpkin bread/muffin recipe, and again, maximize the ginger seasoning. The pumpkin or other fruit puree will keep it moist.

    2. Prepare your cake and allow it to cool for about half an hour.
      Use a fork to poke holes into the cake, creating rows of holes that are about half an inch apart. Dissolve about half an ounce of plain (used flavored if you prefer) gelatin in a half cup of boiling water. When it's completely dissolved, stir in a cup of cold water and drizzle the gelatin over the cake. Cover and chill for half a day.

      1. Not sure exactly what you're looking for, but this one(second recipe on the page) comes with its own sauce baked in--it's delicious.


        1. My recipe card is home, but this one looks just like it. It's the way I've been making gingerbread since I was in my teens, and everybody has always seemed to love it:


          1 Reply
          1. re: pclondon

            Thanks, I copied this one into my recipes.

          2. The one my mom always made, which is very very moist, very dark and very easy (and contains neither beer nor nuts), is Craig Claiborne's, in the 1961 New York Times Cookbook. (Unfortunately the recipe is not online anywhere, it's still in copyright so I can't post it here, and the book is out of print - it's worth looking for in a library, though, it's full of recipes that are still very good.)

            6 Replies
            1. re: benbenberi

              you can post ingredients verbatim and paraphrase directions , quoting the source.

              1. re: magiesmom

                Here it is then - Moist Gingerbread (based on Craig Claiborne's 1961 recipe):

                2 1/3 c flour
                1 c molasses
                1/2 c butter
                pinch salt
                3/4 tsp baking soda
                1 tsp ginger
                1 tsp cinnamon
                1/4 tsp cloves
                1 c sour cream

                1. In a saucepan heat molasses and butter to a boil. Remove from heat.
                2. Sift together flour, soda, spices.
                3. When molasses is slightly cooled, add the sour cream.
                4. Stir in flour mixture.
                5. Pour batter into a 9x9 pan. Bake at 350° for about 40 min.

                You can serve it with a glaze or sauce or ice cream, but I like it best with plain, fresh whipped cream.

                  1. re: javaandjazz

                    Nope, no eggs. It's a bit of an oddball recipe, as far as that goes. But it works. It's definitely cake, with a very moist, dense crumb.

                    1. re: benbenberi

                      I may give this a try, thanks. But I'd have to triple the ginger!!

                  2. re: benbenberi

                    This is very like the one I make, except I use buttermilk and an egg.

              2. I'm not sure exactly what you are looking for, but this recipe is absolutely amazing. It has no beer - I've actually never seen a recipe for gingerbread that did.


                9 Replies
                1. re: CanadaGirl

                  The very popular Grammercy tavern one does have beer

                  1. re: magiesmom

                    I don't doubt they exist, just that I've never seen one :)

                    What type of beer is in it?

                    1. re: CanadaGirl

                      Guinness Stout. Here is the then-pastry chef at Gramercy Tavern's recipe from her cookbook, which is the version I make: http://www.epicurious.com/recipes/foo...

                      And the version published in Gourmet, which other than having twice the sugar and less ginger, has the same ingredients and method, and is, as magiesmom says, very popular here: http://www.epicurious.com/recipes/foo...

                      1. re: Caitlin McGrath

                        Thanks! I'll give it a try and see if it is better than my current very good recipe

                        1. re: CanadaGirl

                          If you like the ginger flavor I suggest the first link given by Caitlin McGrath. I find it much more interesting as the second one , for me, is way too sweet. But , yes, it is wildly popular here.

                    1. re: javaandjazz

                      Hmmm. I just tried it and it worked for me. I reall can't recommend te recipe enough. Try a google search for "chatelaine deluxe gingerbread"

                      1. re: CanadaGirl

                        got it, I could not get it this morning. Thanks!

                        1. re: javaandjazz

                          If you try it - and I hope you do - I recommend letting it sit a day before eating it. It jut gets better. I also recommend using bourbon instead of rum in the sauce (but the sauce is really optional IMHO). Rum is good, but bourbon is better :)

                  2. I ended up making the steamed gingerbread pudding from epicurious. It was very good but none of us cared for the hard sauce.

                    1. Make gingerbread cake however you like it. Serve it with lemon curd and maybe even whipped cream.

                      1. Perhaps I am alone, but I've succumbed to using fresh grated ginger root in mine. Sharp and adult and delicious.

                        6 Replies
                        1. re: lemons

                          not alone. i do this too, and for ginger cookies also.

                          1. re: lemons

                            I use LOTS of candied ginger in mine. Plus an obscene amount of spice, including black pepper.

                            1. re: CanadaGirl

                              How about using all 3 forms of ginger - dried, fresh and candied?

                              1. re: paulj

                                Now there's some spice. I already use 1/3 candied and 4 tsp ground. I have no experience using fresh in baked goods - any suggestions?

                                1. re: CanadaGirl

                                  I grate it with a ginger grater (ceramic) or a box grater using the small holes. You have to be a little patient and occasionally re-slice the end of the ginger to take off the fibers that remain. And, oh, yes, I do peel it before grating. My recipe, from the Cafe Beaujolais Cb, calls for fresh, so I don't have a firm ratio, but I'd probably start out with a tablespoon of fresh for each teaspoon of dried, the old 3/1 ration of fresh/dried that I use for a rule of thumb. Candied ginger doesn't go in g'bread hereabouts; DH eats it all.

                                  1. re: lemons

                                    Another ginger option - the ginger spread from The Ginger People.