Gingerbread(Over 150 Years Old)
A warm, aromatic gingerbread with rich molasses flavor and spices, perfect for festive occasions or cozy gatherings, appealing to those who love classic baked treats.
Ingredients
Instructions
- Cream shortening and sugar; add molasses and beaten eggs.
- Sift dry ingredients together and add alternately to the creamed mixture with buttermilk.
- Beat well after each addition.
- Pour batter into a greased pan and bake for 45 minutes at 350°F.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. You can substitute half of the shortening with unsweetened applesauce for a healthier version. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar or lemon juice and let it sit for 10 minutes. This recipe can also be enhanced with chopped nuts or dried fruit for added texture.
Serving Suggestions
Serve gingerbread warm or at room temperature, optionally dusted with powdered sugar. It pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. For a festive touch, consider serving alongside a warm spiced apple cider or a slice of Pumpkin Cheese Torte.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, place individual slices in the microwave for 10-15 seconds or warm in the oven at 300°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Gingerbread(Over 150 Years Old) contains roughly 245 calories, with 3g protein, 24g carbohydrates, and 17g fat. It is a good source of dietary fiber (19% of the Daily Value) and calcium (12% of the Daily Value). Note that it is relatively high in sodium, at 971mg per serving (42% 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. For best results, consider using a mix of both types of flour to maintain a lighter crumb while adding some whole grain benefits.
How can I make this recipe gluten-free?
To make gingerbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains a binding agent, such as xanthan gum, to help the texture. Additionally, check that all other ingredients are certified gluten-free.
What can I add to make the gingerbread more festive?
You can enhance the festive flavor by adding chopped candied ginger, or decorating the top with icing and sprinkles. Alternatively, incorporate seasonal spices like nutmeg or cardamom for an extra layer of warmth that complements the existing spices.
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).