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Here we go again!  Remember the Gingerbread Waffles made from the leftover pieces of Gingerbread Houses?  Well, with only a 2 person Household, you can only eat Gingerbread Waffles so many days in a row and since I hate to throw good food away, I did it again!  I decided to make cookies with the Waffle Batter and wouldn’t you know, I did not think about putting extra sugar into it – Waffles don’t need a lot of sugar since you usually pour syrup on them or top with sweetened fruit and when we tasted the cookies – uh oh!  They tasted like Gingerbread Biscuits – not very palatable –  so instead of throwing the cookies away, I just dried them out and pulverized them again just like I did with the leftover House pieces.  I then used my Zucchini Bread Recipe as a guide and made a delicious moist Gingerbread Applesauce Cake with Raisins.  This was a delicious and satisfying Breakfast Delight!


So here is how I made the Gingerbread/Applesauce Cake.  The recipe can be adapted for use without the leftover Gingerbread pieces.  Just let me know and I will change it for whoever would like it.


Pictured below are the cookies – i left them uncovered for a couple of hours to dry them out – they were a moist cookies and would have been really good with some sugar and maybe some raisins added to them.


Gingerbread Waffle Cookies
 Gingerbread Waffle Cookies


Place the cookies in your Food Processor and chop them up, using the PULSE BUTTON at first;  once they are broken up, then turn it on and run just until they are a fine crumb – not more than a couple of seconds at a time.


Measure the crumbs – if you do not have 2 cups of crumbs, adjust the other ingredients accordingly



  • Gingerbread Crumbs

     Gingerbread Crumbs

    The remaining ingredients that you are going to need are:


    1 cup All-Purpose Flour

    1/2 tsp. Salt

    1/2 tsp. Baking Soda

    1 tsp. ground Cinnamon

    1/2 tsp. ground Ginger

    1/4 tsp. ground Cloves (optional)

    3 large Eggs

    1/2 cup Butter, melted

    1 tsp. Vanilla

    1 cup Brown Sugar

    1 cup Applesauce

    1/2 cup Raisins


    The Applesauce pictured below was homemade chunky Applesauce






    This cake was all made in the Food Processor, but if you don’t have one or prefer not use it, you can do this with a Portable Mixer, Standing Mixer, or even with hand implements.

    Once you have your crumbs, Applesauce and Rasins prepared and measured, begin making your cake.

    • Adjust the oven rack to the middle position and heat to 350 degrees.
    • Butter, or spray an 8 or 9″ round or square pan and set aside.
    • Combine the Flour, Salt, Baking Soda and Spices in a medium size bowl.
    • Place the Eggs in the Food Processor and run until they are well mixed.
    • Add the Brown Sugar, Butter and Vanilla and mix again.
    • Add the Applesauce and Pulse until it is well distributed.
    • Add the Flour Mixture and run until well – mixed.  (DO NOT OVERMIX!)
    • Add the Raisins and pulse, just until they are distributed throughout the batter.
    • Pour the mixture into the prepared pan;  tap lightly to level and then bake for 45 minutes or until a pick inserted in the middle comes out clean.
    • Allow the cake to cool on a wire rack before inverting onto a serving platter.
    Baked Cake
      Baked Cake


    Serve warm or at room temperature with Vanilla Ice Cream or top with a Cream Cheese Frosting.


    Cake Portion with Ice Cream
     Cake Portion with Ice Cream

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