Nutty Gingerbread Cake

This recipe is from the copy of Chatelaine Cookbook that my Mom gave me when I moved out.They called it Nut-Topped Spicy Gingerbread.My copy dates from 1965. It has served me well over the years for many classic homespun recipes, and when I couldn’t find my Mom’s recipe for the cake I remembered, this did the trick perfectly.


1 well-beaten egg

½ cup sugar

½ cup dark molasses

¼ cup melted butter

1 cup milk

2 cups sifted all-purpose flour

¾ tsp baking soda

¾ tsp ginger

2 tsp baking powder

½ tsp salt

½ tsp nutmeg

1 tsp cinnamon

3 tbsp melted butter

¼ cup brown sugar

¾ cup chopped walnuts

Mix first five ingredients together thoroughly. Add sifted dry ingredients gradually, beating constantly.

Combine melted butter, brown sugar and nuts and spread in the bottom of a greased deep 8 inch/17 cm square pan. Pour batter on top.

Bake at 375F/190C for approximately 40 minutes, or till a knife inserted in the centre comes out clean. Invert on a platter and serve warm with fresh fruit or fruit compote and whipped cream or ice cream, as desired.

Serves 10-12.

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