Gingerbread cake with molasses meringue topping recipe from 1965

Taffy meringue gingercake (1965)

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This delicious gingerbread cake has a light and fluffy molasses meringue topping — perfect for the holidays! Get the retro recipe right here.

Taffy meringue gingercake: A gingerbread cake with molasses meringue on top

Vintage 60s recipe for meringue gingerbread cakeALSO SEE: 6 traditional gingerbread recipes (1910)

Vintage 60s recipe for meringue gingerbread cake

Gingerbread cake with molasses meringue

Yield: 9
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes


  • 1/2 cup Kellogg's All-Bran cereal
  • 1/2 cup Brer Rabbit Molasses
  • 1/4 cup shortening
  • 1/4 cup boiling water
  • 2 egg yolks
  • 1 cup sifted flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon ginger
  • 2 egg whites
  • 1 tablespoon Brer Rabbit Molasses


  1. Measure Kellogg's All-Bran, Brer Rabbit Molasses, shortening and boiling water into mixing bowl.
  2. Stir until shortening is melted.
  3. Add egg yolks and beat well.
  4. Let stand 5 minutes.
  5. Sift together flour, baking powder, soda, salt and spices; add to bran mixture, stirring only until combined.
  6. Spread in greased 9- by 9-inch baking pan. (If the Teflon-coated pan is used, no greasing is needed).
  7. Bake in moderate oven (350 F) about 20 minutes.
  8. Cool slightly.
  9. For the meringue: Beat egg whites until foamy.
  10. Add molasses and beat until stiff.
  11. Spread over slightly cooled gingercake.
  12. Return to oven and bake an additional 8 minutes or until golden brown.
  13. Yields 9 three-inch square servings.

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Nutrition Information:
Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 373Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 56mgSodium: 212mgCarbohydrates: 69gFiber: 2gSugar: 57gProtein: 8g

Click Americana offers approximate nutrition information as a general reference only, and we make no warranties regarding its accuracy. Please make any necessary calculations based on the actual ingredients used in your recipe, and consult with a qualified healthcare professional if you have dietary concerns.

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