Best Gingerbread Ever
A rich, spiced gingerbread with deep molasses flavor, perfect for holiday gatherings or cozy treats, appealing to those who love warm, aromatic baked desserts.
Ingredients
Instructions
- Cream the shortening and butter together.
- Add the sugar and beat well.
- Beat in the egg and molasses.
- Sift together the dry ingredients: flour, baking soda, baking powder, cinnamon, ground ginger, ground cloves, and salt.
- Gradually stir the dry mixture into the wet ingredients.
- Add the hot water last and mix well until the batter is very fluid.
- Pour the batter into a greased 9 x 13-inch baking pan.
- Bake in a 350°F oven for 35 to 40 minutes or until a cake tester comes out clean.
- Allow to cool, then cut into squares.
- Serve with whipped cream or nutmeg sauce.
Tips & Substitutions
For a deeper flavor, consider using dark molasses instead of regular. If you need a dairy-free option, substitute the butter with vegan margarine. Make sure to sift the flour and dry ingredients to ensure a light texture. If you prefer a spicier gingerbread, increase the amount of ground ginger or add nutmeg. This recipe is versatile and can be adapted to suit your taste.
Serving Suggestions
This gingerbread pairs beautifully with whipped cream or a drizzle of nutmeg sauce for added richness. It can also be served alongside a warm beverage, like spiced cider or coffee. For a delightful twist, consider serving it with a scoop of vanilla ice cream. For more dessert inspiration, browse more American recipes that feature comforting flavors.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap individual squares in plastic wrap and freeze them for up to 3 months. To reheat, simply place the squares in a microwave for a few seconds or warm them in a preheated oven at 350°F for about 10 minutes to restore their moisture.
Nutrition & Diet Analysis (per serving)
Each serving of Best Gingerbread Ever contains roughly 135 calories, with 1g protein, 32g carbohydrates, and 1g fat. It is a good source of calcium (11% of the Daily Value) and potassium (10% of the Daily Value). Note that it is relatively high in sodium, at 774mg per serving (34% 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute whole wheat flour for all-purpose flour, but the texture may be denser. If you choose to do so, you might want to increase the liquid slightly to compensate for the absorbency of whole wheat flour.
How can I make this recipe gluten-free?
To make this gingerbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that your baking soda and baking powder are also gluten-free. The texture may vary, so check for doneness with a cake tester.
What can I do if my batter is too thick?
If your gingerbread batter is too thick, you can add a little more hot water, a tablespoon at a time, until you reach the desired fluid consistency. Be careful not to add too much, as it can affect the baking time and 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).