Angel Gingerbread
Angel Gingerbread is a moist, spiced cake with rich molasses flavor, perfect for holiday gatherings and cozy family desserts, showcasing warm cinnamon, nutmeg, and ginger notes.
Ingredients
Instructions
- Combine molasses, beaten eggs, and sugar in a mixing bowl.
- Sift together flour, soda, salt, cinnamon, nutmeg, ground cloves, and ginger.
- Gradually add dry ingredients to the molasses mixture and mix well.
- Stir in melted shortening until fully incorporated.
- Add hot water last and mix until smooth.
- Pour batter into a greased and floured 9 x 9-inch pan.
- Bake at 350°F for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. You can substitute half of the flour with whole wheat flour for added nutrition. If you don't have shortening, melted butter works well. Make sure to sift the dry ingredients to avoid clumps, ensuring a smooth batter. For a spicier kick, increase the ginger or add a pinch of black pepper.
Serving Suggestions
This Angel Gingerbread pairs beautifully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. It also complements a warm cup of spiced tea or coffee. For a festive touch, drizzle with a simple glaze made from powdered sugar and milk. Serve alongside a light salad like Granny Smith Apple Salad for a balanced meal.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to three days. For longer storage, refrigerate for up to a week. To reheat, simply warm individual portions in the microwave for 10-15 seconds or in a preheated oven at 350°F until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Gingerbread contains roughly 486 calories, with 5g protein, 46g carbohydrates, and 33g fat. It is an excellent source of dietary fiber (48% of the Daily Value), and a good source of iron and vitamin C. Note that it is relatively high in sodium, at 996mg per serving (43% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different sweetener instead of sugar?
Yes, you can use brown sugar or coconut sugar as a substitute for regular sugar. Both options will add a deeper flavor to the gingerbread. Adjust the quantity to taste, as some sweeteners may be sweeter than granulated sugar.
What can I do if my batter is too thick?
If your batter is too thick, you can add a bit more hot water, one tablespoon at a time, until you reach the desired consistency. Be careful not to add too much at once, as you want to maintain the integrity of the batter.
Is this recipe suitable for freezing?
Absolutely! Once cooled, you can freeze slices of the gingerbread in an airtight container or freezer bag for up to three months. To serve, thaw in the refrigerator overnight and reheat as needed for a delicious treat.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).