Gingerbread(100 Years Old)
A classic gingerbread cake with warm spices and rich molasses flavor, perfect for holiday gatherings and cozy desserts, appealing to all ages and spice lovers.
Ingredients
Instructions
- Pour the batter into a 9 x 12-inch greased and floured pan.
- Bake at 350°F (175°C) for 20 to 25 minutes.
- Make the sauce; pour it over the cake while still warm.
Tips & Substitutions
For the best flavor, use fresh spices; ground cinnamon, ginger, and cloves should be aromatic. If you don't have buttermilk, you can substitute it with 1/2 cup of milk mixed with 1/2 tablespoon of vinegar or lemon juice. Make sure the shortening is softened but not melted for easy mixing. This gingerbread pairs well with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert.
Serving Suggestions
Serve the gingerbread warm, drizzled with the sauce you prepared. It pairs wonderfully with a cup of tea or coffee. For a festive touch, serve alongside Luscious Strawberry Party Punch for a refreshing contrast. You can also add a sprinkle of powdered sugar on top for a decorative finish. Enjoy it as a delightful snack or a dessert after a hearty meal.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, microwave individual slices for about 10 seconds or warm in the oven at 300°F (150°C) for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Gingerbread(100 Years Old) contains roughly 465 calories, with 10g protein, 75g carbohydrates, and 14g fat. It is an excellent source of protein (20% of the Daily Value), and a good source of calcium and iron. Note that it is relatively high in sodium, at 2036mg per serving (89% 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 different types of flour for this gingerbread?
Yes, you can experiment with whole wheat flour for a healthier option, but it may change the texture slightly. If using gluten-free flour, ensure it’s a blend that works well for baking to maintain the gingerbread's structure. Adjust the liquid slightly if necessary.
What can I do if I don't have molasses?
If you don't have molasses, you can substitute it with honey or maple syrup, though this will alter the flavor slightly. For a more similar taste, mix dark corn syrup with a bit of brown sugar to mimic the rich depth of molasses.
How can I make the gingerbread spicier?
To enhance the spiciness, increase the amount of ginger and cinnamon in the recipe. You could also add a pinch of cayenne pepper for a surprising kick. Just be careful not to overpower the other flavors.
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).