Sugar Rush Gingerbread Spice Cake
Wednesday, Dec 04, 2019

Professor Fehder at a Stand Mixer

Black Friday was a little different this year in my house. Instead of shopping and fighting the crowds for the best deals, I was planning a party to sit in front of the television. My episode of Sugar Rush Christmas debuted on Netflix, so I invited my closest friends and family to watch me and my partner Toni Lynn Dickinson compete for $10,000.

We filmed the show many, many months ago, and I was finally given the green light to announce my participation the week before it aired. Only people who were directly involved with the show knew if I won or lost. Although I did know the final outcome, I was watching for the first time with everyone and had no idea how I was going to be portrayed.

Sugar Rush features four teams that participate in three timed rounds of pastry making: a cupcake round, a confection round and the cake round. One by one, celebrity judges eliminate a team in each round. Many variables are considered, including appearance, taste and time. It’s a nerve-wracking experience, but I had the best teammate possible – Chef Dickinson, who taught me at the International Culinary Center in New York City. I asked Chef Toni to be my partner for the show because we work well together and have retained a wonderful relationship over the past ten years.

Since the name of my episode was “Here Comes Santa Claus” we had to incorporate gingerbread in some shape or form. I’m sharing with you my Gingerbread Spice Cake Recipe that we made on the show. This cake is best served the same day for maximum freshness and moistness. It’s full of holiday spices and perfect for this season.

And if you want to find out if the judges liked it, please check out the episode “Here Comes Santa Claus” on Netflix’s Sugar Rush Christmas!

Gingerbread Spice Cake

Y: 1 1/2 Sheet Pans


Butter: 13 Tablespoons

Brown Sugar: 1 cup

Eggs: 3

Flour: 3 + 2/3 cups

Ground Ginger: 1 1/2 Tablespoon
Baking Powder: 1 Tablespoon
Salt: 1 teaspoon

Cinnamon: 1 Tablespoon
Ground Cloves: 3/4 teaspoon
Ground Nutmeg: 3/4 teaspoon
Boiling Water: 12 oz.

Baking Soda 1 1/2 teaspoon
Molasses: 1 cup


In a separate bowl, combine the flour, ginger, baking powder, salt, cinnamon, cloves, and nutmeg. Set aside.

In a separate bowl, combine baking soda and water, set aside.

Cream butter and sugar in a mixer with the paddle attachment.

Add eggs, one at a time, to the mixer. Scrape bowl and mix until combined.

Add molasses to mixer, scrape and mix until combined.

Alternate dry ingredients and baking soda mixture in three batches.

Spray cake pans generously with pan spray. Pour cake batter into pans and bake at 350 degrees Fahrenheit for 30-40 minutes until cake springs back to touch.

Diane Fehder teaches baking as part of Rowan College at Burlington County’s Culinary Arts program on the Mount Holly Campus.