Christina Straley'S Gingerbread
A rich, spiced gingerbread with warm flavors of ginger, cinnamon, and cloves, perfect for holiday gatherings or cozy desserts, offering a moist and flavorful treat.
Ingredients
Instructions
- Cream together the sugar, butter, and lard until light and fluffy.
- Add the beaten egg and molasses, mixing well.
- In a separate bowl, sift together the flour, soda, ginger, cinnamon, cloves, salt, and baking powder.
- Gradually add the dry ingredients to the wet mixture, mixing thoroughly.
- Stir in the hot water until the batter is smooth.
- Pour the batter into a greased shallow pan.
- Bake in a preheated 350°F (175°C) oven for 40 to 45 minutes.
- Allow to cool before serving.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you don't have lard, you can substitute it with more butter or vegetable shortening. Make sure to sift your dry ingredients well to avoid clumps in the batter. Adding a pinch of nutmeg can also enhance the spice profile. For a gluten-free version, try using a gluten-free all-purpose flour blend.
Serving Suggestions
Serve warm or at room temperature, optionally with a dusting of powdered sugar or a drizzle of icing. This gingerbread pairs beautifully with a dollop of whipped cream or vanilla ice cream. It also makes a delightful accompaniment to a cup of spiced tea or coffee. Consider serving it alongside a fresh Cranberry Cottage Salad for a refreshing contrast.
Storage & Reheating
Once cooled, store any leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze it; wrap slices tightly in plastic wrap and then place them in a freezer bag. To reheat, simply microwave a slice for about 20 seconds or warm it in a preheated oven at 350°F for 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Christina Straley'S Gingerbread contains roughly 211 calories, with 3g protein, 44g carbohydrates, and 3g fat. It is a good source of iron (13% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 656mg per serving (29% 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 honey instead of molasses?
Yes, you can substitute honey for molasses, but it will alter the flavor and sweetness. Molasses has a distinct taste that adds depth to gingerbread, while honey will make it sweeter and less spicy. If using honey, consider reducing the sugar slightly to balance the sweetness.
Is it possible to make this recipe vegan?
To make this gingerbread vegan, replace the egg with a flax egg or applesauce. Use a plant-based butter substitute instead of the butter and lard mixture. Ensure that the molasses and other ingredients are also vegan-friendly. The texture may differ slightly, but it will still be delicious.
What can I do if my batter is too thick?
If your batter appears too thick, gradually add more hot water, a 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 proper balance of wet and dry ingredients. A smooth batter will ensure even baking.
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).