Dark Molasses Gingerbread from Miss Edna Lewis

Welcome to Our Sunday Café, we are pleased you stopped by for a visit. Today we are offering another delicious recipe from our kitchen. We hope you enjoy it as much as we did…

I really like Gingerbread. I spent some time this morning looking around at the largest Gingerbread recipe collection out there, Google! It is fun to search and find, but you will find so many. And then, which do you finally choose to make? I have about 6 bookmarked right now. I found many different styles of recipes and then kept on looking until I found this one that I wanted to make.

This one from Miss Edna Lewis, as featured on The Wednesday Chef. Maybe it was the gently stewed rhubarb on the side that caught my eye, but still, it is the gingerbread that I desire. I spotted it months ago, and have thought about it often since then. I did a bit of research on Miss Lewis, she was a very interesting lady. Brave and feisty and also a  great cook. Just possibly her personality is what influenced me to want to bake this gingerbread. You see, I like feisty!

Now it would be really easy to think, that on a Sunday morning I get to walk into the kitchen and simply start in, and complete the whole recipe from start to finish, taking great photo shots along the way. But alas no, this is a real kitchen where sometimes I run low on a needed ingredient. Today is exactly a day like that. I do not have enough molasses to complete the recipe until a trip to the store has been completed.

However I am unable to get to the store right now, you see Honey worked the late shift last night and parked in a spot that renders my car prisoner until he is up for the day. I just don't have the heart to wake a tired man while he sleeps.

While I wait for his waking, I have kept busy and completed a couple of other tasks. I picked the raspberries and the white currants. Oh and I took some rhubarb out of the freezer to thaw, maybe some gently stewed rhubarb will be served with our gingerbread.

Dark Molasses Gingerbread served with poached rhubarb.

Dark Molasses Gingerbread

from:  Miss Edna Lewis and Scott Peacock
350-degree oven
1 stick butter, plus more to butter baking pan
2 c cake flour *
1/4 t baking soda
2 t baking powder
1/2 t ginger
1/2 t cloves
1 t cinnamon
1/2 t salt
e eggs
1 1/2 c molasses

Bring 1 c water to a boil, add a stick of butter, set aside to let the butter melt.

Whisk together flour and all dry ingredients. Whisk water into the flour mixture.

Beat eggs and molasses, whisk until eggs are beaten. Whisk into the flour-water mixture, continue to whisk until smooth.

Pour into a buttered 8-inch cake pan. Bake 40 - 45 minutes or until cake tests done.

A skewer inserted into the center will come out with no unbaked batter sticking to it, the interior of the cake will be moist.

Let cool.

Mascarpone and Yogurt  with Vanilla

1 container 8 oz Mascarpone cheese
1/3 c powder sugar
1/2 c greek style yogurt
1 t vanilla

Beat cheese, beat in remaining ingredients, beat until fluffy. Serve with Gingerbread and stewed fruit.


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  1. I LOVE gingerbread and that mascarpone topping looks so luscious. I've never cooked with rhubarb - tried to grow it for awhile but we had too dry a season that year. Thanks for sharing.

  2. What a delicious way to enjoy gingerbread. Gingerbread is one of my favorites and the darker the better.


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