Fluffy Gingerbread
Fluffy gingerbread offers warm spices and rich molasses flavor in a moist, tender cake perfect for holiday gatherings or cozy desserts. Easy to prepare and crowd-pleasing.
Ingredients
Instructions
- Sift the flour, soda, salt, cinnamon, ginger, and cloves together three times.
- Work the butter with a spoon until creamy.
- Gradually add the brown sugar, beating after each addition until light and fluffy.
- Add the well-beaten eggs and mix well.
- Add one-quarter of the flour mixture and blend.
- Add the molasses and beat until smooth.
- Add the remaining flour mixture and beat well.
- Stir in the boiling water until blended.
- Pour the batter into a greased 10 x 13-inch pan.
- Bake in a moderate 350°F oven for 45 minutes.
- Allow to cool before icing with buttercream frosting if desired.
Tips & Substitutions
For a lighter texture, ensure your ingredients are at room temperature before mixing. You can substitute the molasses with maple syrup for a different flavor profile, although it will alter the taste slightly. If you don’t have ground cloves, you can omit them or use allspice as a substitute. Remember to sift the dry ingredients well to avoid clumps for a smoother batter.
Serving Suggestions
This fluffy gingerbread pairs beautifully with a dollop of whipped cream or a scoop of ice cream, making it a perfect dessert for any occasion. For an extra treat, consider serving it alongside Mamie'S Corn Pudding for a delightful meal. It can also be enjoyed as a cozy snack with a cup of tea or coffee, adding warmth to your day.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, refrigerate it for up to a week. To reheat, warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Fluffy Gingerbread contains roughly 602 calories, with 5g protein, 77g carbohydrates, and 38g fat. It is an excellent source of dietary fiber (68% of the Daily Value), iron (44% of the Daily Value), and calcium (36% of the Daily Value), and a good source of protein. Note that it is relatively high in sodium, at 3000mg per serving (130% 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. Start with a 50-50 blend of whole wheat and all-purpose flour to maintain fluffiness while adding more nutrition.
How do I know 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. If there’s wet batter on the toothpick, bake for an additional 5 minutes and check again.
Can I freeze the gingerbread?
Yes, you can freeze the gingerbread! Wrap it tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe container. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before serving.
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).