Century Old Gingerbread
A richly spiced, dark gingerbread with deep molasses flavor, perfect for holiday gatherings or cozy winter evenings, appealing to those who enjoy traditional, hearty baked treats.
Ingredients
Instructions
- Cream the shortening and sugar together until well blended.
- Add the egg and molasses, mixing thoroughly.
- Sift together the dry ingredients: flour, ginger, cloves, soda, and salt, then incorporate into the wet mixture.
- Add hot water gradually and beat until the batter is smooth.
- Pour the batter into a shallow pan and bake for 45 minutes at 350°F.
- Serve with thin sugar frosting if desired.
Tips & Substitutions
For best results, ensure all ingredients are at room temperature before mixing. You can substitute the shortening with unsalted butter for a richer flavor. If you prefer a spicier kick, increase the ginger slightly. This gingerbread pairs beautifully with a thin sugar frosting, which can be made with powdered sugar and a splash of milk.
Serving Suggestions
Serve the gingerbread warm or at room temperature, optionally drizzled with a thin sugar frosting. It pairs wonderfully with a cup of tea or coffee. For a delightful twist, try serving it alongside a scoop of vanilla ice cream or a dollop of whipped cream. This recipe is perfect for holiday gatherings or cozy winter evenings.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to 5 days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply warm in the oven at 300°F for about 10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Century Old Gingerbread contains roughly 1549 calories, with 2g protein, 50g carbohydrates, and 152g fat. It is a good source of potassium (13% of the Daily Value), iron (12% of the Daily Value), and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 1963mg per serving (85% 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 up to half of the all-purpose flour with whole wheat flour for added nutrition and a slightly nuttier flavor. Just keep in mind that it may alter the texture slightly, making it denser.
What can I use instead of molasses?
If you don't have molasses, you can substitute with an equal amount of honey or maple syrup. However, this will change the flavor profile of the gingerbread, making it sweeter and less robust.
How can I tell when the gingerbread is done baking?
The gingerbread is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. It should also spring back lightly when touched. Keep an eye on it towards the end of the baking time to avoid overcooking.
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).