Favorite Gingerbread
A moist, spiced gingerbread with rich molasses flavor and warming spices, perfect for festive gatherings and cozy afternoons, served with whipped cream or Cool Whip.
Ingredients
Instructions
- Mix shortening, sugar, and egg; blend molasses and boiling water separately. Sift together flour, soda, salt, ginger, and cinnamon.
- Combine all ingredients and beat until smooth. The batter will be thin.
- Pour the batter into a greased 9 x 9-inch pan.
- Bake at 325°F (163°C) for 45 to 50 minutes.
- Serve warm or cooled, with whipped cream or Cool Whip.
Tips & Substitutions
For a lighter gingerbread, consider substituting half of the shortening with applesauce, which adds moisture and reduces fat. If you prefer a spicier flavor, increase the ginger to 1.5 teaspoons. Make sure to sift the dry ingredients to avoid clumps, ensuring a smooth batter. This recipe can also be adapted to include chocolate chips for a twist, reminiscent of American recipes that blend flavors.
Serving Suggestions
Serve this gingerbread warm with a dollop of whipped cream or Cool Whip for a delightful contrast. It pairs wonderfully with a hot cup of tea or coffee. You can also serve it alongside a scoop of vanilla ice cream for a comforting dessert experience. For a festive touch, consider adding a drizzle of caramel sauce over the top.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, wrap the gingerbread tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place individual slices in the microwave for about 15-20 seconds until warm, or enjoy it cold for a delightful treat.
Nutrition & Diet Analysis (per serving)
Each serving of Favorite Gingerbread contains roughly 550 calories, with 5g protein, 66g carbohydrates, and 31g fat. It is a good source of iron (18% of the Daily Value), potassium (13% of the Daily Value), and calcium (11% of the Daily Value). Note that it is relatively high in sodium, at 554mg per serving (24% 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 type of fat instead of shortening?
Yes, you can substitute the shortening with butter or coconut oil for a richer flavor. Just ensure that the consistency remains similar, as butter will add a slight richness while still allowing the gingerbread to maintain its moist texture.
Is it possible to make this recipe gluten-free?
Absolutely! To make this gingerbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure your baking soda is gluten-free as well, and you should achieve a similar texture and taste.
Can I add nuts or dried fruit to the batter?
Certainly! Chopped walnuts or pecans add a nice crunch, while dried fruits like raisins or cranberries can enhance the flavor. Just be cautious not to add too much, as it may affect the batter consistency.
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).