Gertrude'S Gingerbread
A warm, spiced gingerbread with rich molasses and aromatic spices, perfect for cozy gatherings or holiday treats, offering a classic comforting flavor.
Ingredients
Instructions
- Combine molasses, butter, and sugar in a mixing bowl.
- Add salt and spices; stir together until well mixed.
- Add beaten egg and sour milk; mix thoroughly.
- Sift together baking soda and flour, then gradually add to the wet mixture.
- Pour the batter into a greased baking tin.
- Bake for 40 minutes at 350°F (175°C).
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you don't have sour milk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Ensure your butter is softened to make blending easier. For an extra kick, you can add a pinch of nutmeg, which complements the spices well.
Serving Suggestions
Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. This gingerbread pairs beautifully with Strawberry Or Cherry Pudding for a festive touch. It can also be enjoyed alongside a cup of tea or coffee for a cozy afternoon treat.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, wrap tightly in plastic wrap and freeze for up to three months. To reheat, place slices in a microwave for about 10-15 seconds or warm in the oven at 350°F (175°C) for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Gertrude'S Gingerbread contains roughly 341 calories, with 9g protein, 70g carbohydrates, and 3g fat. It is an excellent source of vitamin C (24% of the Daily Value) and iron (20% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1824mg per serving (79% 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 in this recipe. However, the gingerbread may turn out denser and have a nuttier flavor. Consider adding an extra tablespoon of liquid to compensate for the absorption properties of whole wheat flour.
What is the best way to 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 crumbs attached, the gingerbread is ready. If it has wet batter on it, give it an additional 5 minutes and check again.
Can I add nuts or dried fruit to the batter?
Absolutely! Chopped walnuts, pecans, or raisins can enhance the texture and flavor of your gingerbread. Just make sure to fold them in gently along with the flour to avoid overmixing the batter.
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).