This gingerbread cake squares recipe combines the old-fashioned flavor of molasses with the warming spices of cinnamon and ginger in a moist and fluffy texture that tastes like the holidays!
Forget the Christmas cookies! This holiday season, put on your favorite tunes and serve up a plate of Frank Sinatra's favorite gingerbread squares! You'll feel like you've taken a bite of the holidays. It's the perfect end to a comforting fall meal.
Table of Contents
Nancy Sinatra's Secret Book of Frank's Favorite Desserts
Frank Sinatra was born in Hoboken, New Jersey, and married his first wife, Nancy Barbato, in 1939 at the age of 23. He rose to fame in the 1940's as the lead singer for Tommy Dorsey and his orchestra. With his newfound popularity came fan curiosity about his likes, and in 1945 Nancy published a little-known booklet entitled Desserts Frankie Loves, a copy of which was later donated to the Hoboken Historical Museum. While perusing their collection of Sinatra memorabilia, I was lucky enough to come across this special publication containing a bit of baking instruction, a little marital advice, and 8 dessert recipes that Nancy had put together for the fans of her beloved husband. This gingerbread cake recipe, which she called "Sigh Guy Gingerbread," was among its contents. I published two other recipes from the booklet: Frank's Favorite Spicy Pumpkin Pie Recipe, and Frank's Favorite Lemon Pie.
Gingerbread Cake Ingredients
There are only a few simple ingredients in this old fashioned recipe:
- Lard - gives the gingerbread a rich flavor, crumbly texture and fluffy tenderness.
- Boiling Water - Adds moisture and melts the lard so it can be incorporated into the cake.
- Molasses - Adds color, moisture, and a rich, robust flavor.
- All purpose flour - provides structure for the cake and helps bind the ingredients together.
- Ginger - A warming spice that is predominant in gingerbread.
- Cinnamon - Another warming spice that adds fall flavor.
- Salt - An overall flavor enhancer.
- Baking Soda - Helps the cake rise and gives it an airy texture.
- Powdered Sugar (optional) - To dust on top for sweetness and appearance, if desired.
A Note About Lard (aka Manteca)
Lard is not widely used today due to its high concentration of saturated and hydrogenated fats. While I wouldn't make it part of my regular diet, when I make vintage recipes I want to bake and taste them with their original, authentic ingredients -- the real deal! Therefore, I used lard to make this exactly as Mr. Sinatra had it. You can substitute vegetable shortening, but the flavor and texture will be slightly different. If you choose to use lard, you will likely find it in the baking aisle of your grocery store where the shortening is sold.
How to Make Gingerbread Cake Squares
- Add lard to a large bowl and pour in boiling water. Stir until lard is melted and mixture is smooth, then add the molasses and stir until thoroughly combined.
- In a separate bowl, sift flour once then add ginger, cinnamon, salt, and baking soda. Sift this mixture three times.
- Add the dry ingredients to the wet ingredients. Stir until flour is thoroughly moistened, then beat by hand with a wooden spoon for one minute. Mixture will be golden brown and creamy.
- Pour into a greased 8x8 pan and bake at 350 degrees f for 40-50 minutes, or until a wooden toothpick inserted in the center comes out clean.
- Set pan on a wire rack to cool for 10-15 minutes, then remove from pan. You can cut into squares and serve immediately while it's warm. Mrs. Sinatra suggests serving it with one or more of the following sides: apple sauce, stewed fruit, apple butter, jam, or whipped cream cheese. If you prefer to serve it at room temperature, you can sprinkle the top with a bit of powdered sugar for a snow-capped look.
Expert Tips for Perfect Gingerbread Cake
- Sift the flour multiple times. It may be tempting to skip this step, but sifting ensures a smooth consistency to the flour while incorporating air into it for a light and fluffy cake texture.
- Use fresh spices and baking soda. If you don't bake often, ingredients in your baking cabinet may be past their expiration dates. To ensure fresh and potent flavor and proper rise, make sure your items are not stale.
- Use Light molasses in this recipe. Molasses is not a terribly common ingredient, so be sure you choose the correct one. Light molasses (also called original) is sweeter than dark (also called robust), and is the type usually used in baking.
- Use a wooden toothpick or cake tester to check for doneness before removing cake. It should come out clean from the center of the cake, with no residue. Mrs. Sinatra said to bake for approximately 25 minutes, but it took about 50 minutes in my oven, so keep your eyes on it. All ovens vary a little bit. The first time I made this I didn't let it bake long enough, and it sunk slightly in the middle. Trust your cake tester, or else it might take you a couple of tries to get it right.
Do you Want to Use a Different Size Pan?
Use this handy conversion chart from the Food Network to help you convert to a different size baking pan.
This is a great recipe to make for the holidays. I love a creamy pumpkin pie or an apple pie as much as anybody, but at this time of year I'm getting tired of the same desserts over and over. This ginger-molasses cake recipe is a traditional dessert that's perfect at the end of a delicious meal. The old fashioned molasses-forward flavor has Christmas written all over it. It's easy to cut into small portions, and the best thing is that it only takes minutes to mix up. Just two bowls, with no messy floured surface to clean up, or time-consuming gingerbread house to build. It makes entertaining at your favorite holiday that much easier! We hope you'll give it a try!
Have a comment or a vintage recipe you'd like to share? We'd love to hear from you! Please rate, comment, or send me an email at [email protected].
Frank Sinatra's Favorite Gingerbread Cake Squares Recipe
Ingredients
- ½ cup lard
- ½ cup boiling water
- 1 cup molasses
- 2-½ cups all purpose flour sifted
- 1 teaspoon ginger
- ¾ teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon baking soda
Instructions
- Preheat oven to 350 degrees F. Grease bottom and sides of an 8x8 baking pan.
- Measure lard and place in a large mixing bowl.
- Add hot water and stir until melted and throughly combined.
- Stir in molasses and mix.
- In a separate bowl, sift flour once, then add ginger, cinnamon, and baking soda.
- Sift flour mixture again, 3 times.
- Add flour mixture to the shortening/molasses mixture and stir until flour is moistened. Then beat by hand with a wooden spoon for one minute, until mixture is smooth and creamy.
- Pour into the greased baking pan and bake in the center of the oven for 40-50 minutes, or until a wooden toothpick or cake tester placed in the center comes out clean and dry.
- Cool for 10-15 minutes. Remove from cake pan, cut into squares and serve.
Notes
-
- Sift the flour multiple times. It may be tempting to skip this step, but sifting ensures a smooth consistency to the flour while incorporating air into it for a light and fluffy cake texture.
-
- Use fresh spices and baking soda. If you don't bake often, ingredients in your baking cabinet may be past their expiration dates. To ensure fresh and potent flavor and proper rise, make sure your items are not stale.
-
- Light molasses is what you should use in this recipe. Molasses is not a terribly common ingredient, so be sure you choose the correct one.
-
- Use a wooden toothpick or cake tester to check for doneness before removing cake. It should come out clean from the center of the cake, with no residue. Mrs. Sinatra said to bake for approximately 25 minutes, but it took about 35 minutes in my oven, so keep your eyes on it.