Grandma Ruth'S Gingerbread
A warm, spiced gingerbread with rich molasses and ginger flavors, perfect for cozy gatherings and holiday festivities, complemented by ice cream or whipped cream.
Ingredients
Instructions
- Blend sugar, shortening, and eggs until well combined.
- Stir in molasses.
- Add flour, ginger, salt, baking soda, and cinnamon, alternating with buttermilk, and mix well.
- Pour batter into a greased and floured 13 x 9-inch pan.
- Bake at 350°F for 30 to 40 minutes.
- Serve warm with ice cream or whipped cream.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown. If you don't have buttermilk on hand, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Ensure you blend the ingredients thoroughly for a smooth batter, as this will help the gingerbread rise properly. You can also try adding a pinch of cloves for an extra layer of spice.
Serving Suggestions
This gingerbread pairs beautifully with whipped cream or vanilla ice cream for a delightful dessert. Consider serving it alongside a warm cup of spiced tea or coffee. You can also top it with a drizzle of caramel sauce or a sprinkle of powdered sugar for an elegant finish. For a complete meal, serve it as a sweet ending to a cozy evening featuring dishes like Easy Vegetable Casserole.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap the cake in plastic wrap and freeze it for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm slices in the microwave for 10-15 seconds or in a preheated oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Grandma Ruth'S Gingerbread contains roughly 1182 calories, with 14g protein, 190g carbohydrates, and 43g fat. It is an excellent source of calcium (40% of the Daily Value), protein (27% of the Daily Value), and potassium (23% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2690mg per serving (117% 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 flour in this recipe?
Yes, you can substitute all-purpose flour with whole wheat flour for a denser texture, although it may slightly alter the flavor. For a gluten-free option, try using a 1:1 gluten-free flour blend, but be sure to check for additional binding agents if needed.
What can I add to enhance the flavor of the gingerbread?
You might consider adding chopped nuts, such as walnuts or pecans, for added crunch and flavor. Dried fruits like raisins or cranberries can also complement the spices well. Additionally, a touch of blackstrap molasses can intensify the richness of the gingerbread.
How can I tell when the gingerbread is done baking?
To check if the gingerbread is fully baked, insert a toothpick into the center. If it comes out clean or with just a few crumbs attached, it's done. If there is wet batter on the toothpick, bake for an additional 5 minutes and check again.
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).