Grandmother Durham'S Gingerbread
A warm, flavorful gingerbread with rich molasses and spice notes, perfect for holiday gatherings or cozy winter afternoons, appealing to those who love classic baked treats.
Ingredients
Instructions
- Add soda to boiling water and mix.
- Combine all other ingredients in the order given.
- Pour batter into a greased and floured 13 x 9 x 2-inch pan.
- Bake at 350°F for 55 minutes.
- Serve with Cool Whip.
Tips & Substitutions
For a richer flavor, consider substituting half of the sugar with brown sugar. If you want to enhance the spice profile, add an extra half teaspoon of cinnamon or ginger. Be sure to sift the flour with the spices to ensure even distribution. To make this recipe dairy-free, you can replace Crisco with a vegan butter alternative. Remember to mix the soda thoroughly into the boiling water for the best rise.
Serving Suggestions
This gingerbread pairs beautifully with Cool Whip, which adds a light and creamy contrast to the spiced cake. You can also serve it with a scoop of vanilla ice cream for a delightful dessert. For a festive touch, consider garnishing with a sprinkle of powdered sugar or serving alongside a warm cup of spiced tea or coffee.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly and freeze for up to three months. To reheat, simply place individual pieces in the microwave for about 10-15 seconds or warm in the oven at 300°F for 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Grandmother Durham'S Gingerbread contains roughly 476 calories, with 5g protein, 69g carbohydrates, and 23g fat. It is an excellent source of dietary fiber (58% of the Daily Value), vitamin C (26% of the Daily Value), and iron (21% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 2058mg 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 whole wheat flour instead of all-purpose flour?
Yes, you can substitute up to half of the all-purpose flour with whole wheat flour for a healthier option. However, keep in mind that whole wheat flour may result in a denser texture. Adjusting the liquid slightly may also be necessary, as whole wheat flour absorbs moisture differently.
What can I do if my gingerbread is too dry?
If your gingerbread turns out dry, you can try adding a bit of molasses or a spoonful of applesauce to moisten it. For future bakes, ensure not to overmix the batter and check for doneness a few minutes early, as ovens may vary.
Can I make this gingerbread ahead of time?
Absolutely! You can bake the gingerbread a day or two in advance. Just make sure to cool it completely before storing. Wrap it in plastic wrap or foil, and it will stay fresh. When ready to serve, warm individual pieces slightly for the best flavor.
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).