Angel Gingerbread(This Recipe Is 75 Years Old.)
Angel Gingerbread is a classic, moist gingerbread cake with rich molasses flavor, perfect for cozy gatherings and those who enjoy warm, spicy baked treats.
Ingredients
Instructions
- Beat the egg.
- Add melted shortening and set aside.
- Sift together flour, sugar, salt, and ginger and add to the egg mixture, beating thoroughly.
- Add molasses.
- Dissolve baking soda in boiling water; add the water mixture to the combined ingredients and beat until smooth.
- Pour into a greased 8-inch square pan.
- Bake in a 350°F oven for 25 to 30 minutes.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of white sugar. If you need a gluten-free alternative, try a 1:1 gluten-free flour blend. Ensure the molasses is unsulfured for the best taste. To enhance the ginger flavor, you could add a pinch of ground cinnamon or nutmeg. Keep an eye on the baking time, as ovens can vary.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a cup of hot tea or coffee. You might also enjoy it alongside a slice of Raisin Nut Cake for a sweet treat platter. A sprinkle of powdered sugar on top adds a nice finishing touch.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. To reheat, place in a preheated oven at 350°F for about 10 minutes, or microwave in short intervals until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Angel Gingerbread(This Recipe Is 75 Years Old.) contains roughly 199 calories, with 1g protein, 14g carbohydrates, and 16g fat. Note that it is relatively high in sodium, at 1205mg per serving (52% 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 substitute the egg in this recipe?
Yes, you can use a flaxseed egg as a substitute. Mix 1 tablespoon of ground flaxseed with 2.5 tablespoons of water and let it sit for about 5 minutes until it thickens. This works well in most baking recipes, including this gingerbread.
What can I do if my batter is too thick?
If your batter seems too thick, you can add a little more boiling water, a tablespoon at a time, to reach the desired consistency. Be careful not to overdo it, as you want a smooth but pourable batter for even baking.
How can I tell when the gingerbread is done baking?
To check if the gingerbread is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, it’s ready. Be cautious not to overbake, as this can lead to a dry texture.
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).