Gingerbread(Recipe 100 Years Old)
A rich, aromatic gingerbread with warm spices and deep molasses flavor, perfect for festive occasions or cozy gatherings, appealing to those who love classic holiday treats.
Ingredients
Instructions
- Cream bacon fat or lard with sugar until light.
- Add eggs, one at a time, beating thoroughly after each addition.
- Beat in molasses.
- Sift dry ingredients together, then add alternately with buttermilk to the creamed mixture, beating until smooth.
- Pour the batter into a greased 13 x 9 x 2-inch pan.
- Bake at 350°F for 35 to 40 minutes.
Tips & Substitutions
For a richer flavor, consider substituting butter for bacon fat or lard. If you don't have buttermilk, mix regular milk with a tablespoon of vinegar and let it sit for a few minutes. Ensure your molasses is dark for the best depth of flavor. If you prefer a spicier version, add extra ginger or cinnamon to enhance the profile.
Serving Suggestions
Serve gingerbread warm or at room temperature, optionally topped with whipped cream or a dusting of powdered sugar. This dish pairs beautifully with a warm cup of spiced cider or a scoop of vanilla ice cream. For a delightful brunch, consider serving it alongside a fresh Salad Medley or Hot Bacon Dressing For Lettuce Or Endive.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 5 days. You can also refrigerate it for longer freshness. To reheat, wrap individual pieces in foil and warm in a 300°F oven for about 10 minutes, or microwave for 15-20 seconds until just warm.
Nutrition & Diet Analysis (per serving)
Each serving of Gingerbread(Recipe 100 Years Old) contains roughly 298 calories, with 6g protein, 54g carbohydrates, and 7g fat. It is a good source of protein (13% of the Daily Value) and calcium (13% of the Daily Value). Note that it is relatively high in sodium, at 668mg per serving (29% 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 bacon fat or lard?
Yes, you can use unsalted butter or vegetable shortening as alternatives. Butter will give a slightly different flavor, but it will still yield a delicious gingerbread. If using vegetable shortening, keep in mind it has a neutral taste, which may alter the final flavor profile.
What can I do if my gingerbread is too dry?
If your gingerbread turns out dry, it may be due to overmixing or overbaking. Make sure to mix just until combined and check for doneness a few minutes early. If it's already dry, you can serve it with a warm sauce or custard to add moisture back in.
Can I freeze gingerbread?
Absolutely! Gingerbread freezes well. Wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It can be frozen for up to 3 months. To thaw, leave it in the refrigerator overnight or at room temperature for a few hours.
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).