Gingerbread Cake

Old-fashioned gingerbread cake, made extra moist and tasty with molasses and mince.

Gingerbread Cake from Pillsbury™ Baking

Tags: Cakes, Dessert/Sweets

  • Prep Time: 15 min
  • Cook Time: 55 min
  • Ready Time: 70 min
  • Yield: one (9x9-inch) cake


  • Pillsbury™ Baking Spray with Flour
  • 1 (9 oz.) package None Such® Classic Original Condensed Mincemeat, crumbled
  • 2 1/2 cups Pillsbury BEST™ All Purpose Flour, divided
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2 teaspoons ground ginger
  • 1/2 cup butter, softened
  • 1/2 cup sugar
  • 1 large egg
  • 1/2 cup molasses
  • 1/2 cup hot milk

LEMON GLAZE (optional)

  • 3 tbsps. plus 1 tsp. lemon juice
  • 1 1/2 cups powdered sugar

Preparation Directions

  • HEAT oven to 350°F (325°F for glass or dark pan). Spray 9x9-inch baking pan with baking spray. Combine mincemeat with 1/4 cup flour in small bowl; toss to coat.
  • COMBINE remaining flour, baking soda, salt and ginger in large bowl; set aside.
  • BEAT butter 1 minute in bowl of electric mixer. Add sugar; beat 1 minute. Add egg and blend. Add molasses; beat 1 minute. Add dry mix on low speed; blend. Add milk; beat until smooth. Fold in mincemeat.
  • POUR batter into pan. Bake 45 to 55 minutes or until toothpick inserted in center comes out clean and center of cake is firm to touch. Cool.
  • For Lemon Glaze: WHISK lemon juice into powdered sugar. Mix until smooth. Drizzle over cake. Allow glaze to set before cutting.

Nutritional Information Per Serving

Serving Size (1 slice, 1/9 of cake), Calories 370 (Calories from Fat 80), Total Fat 9g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 35mg, Sodium 400mg, Total Carbohydrate 70g (Dietary Fiber 1g, Sugars 45g), Protein 4g; Percent Daily Value*: Vitamin A 6%, Vitamin C 2%, Calcium 4%, Iron 10%.

*Percent Daily Values are based on a 2,000 calorie diet.

* Ensure all recipe ingredients are gluten free by referencing the ingredient labels, as products may vary. If uncertain, contact the ingredient manufacturer.