Great Grandma'S Gingerbread(100 Years Old)
A nostalgic and warmly spiced gingerbread with rich molasses flavor, perfect for holiday gatherings and cozy occasions, appealing to all who enjoy classic, flavorful baked treats.
Ingredients
Instructions
- Cream butter and sugar until light and fluffy.
- Add beaten egg, molasses, and all dry ingredients.
- Add hot water last and beat until smooth.
- Bake at 350°F for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of regular sugar. If you're out of molasses, you can substitute with honey or maple syrup, but the taste will differ slightly. To ensure your gingerbread is moist, avoid overmixing once you add the dry ingredients. If you like a spicier kick, increase the ginger and cinnamon to suit your taste. This recipe pairs beautifully with Pumpkin Pie(Serves 8; 0 Grams Of Cholesterol).
Serving Suggestions
Serve your gingerbread warm, topped with whipped cream or a scoop of vanilla ice cream for a delightful contrast. It also goes well with a hot cup of tea or coffee. For an extra touch, drizzle some caramel sauce over the top or serve alongside a slice of Hard Top Cake for a dessert spread that will impress your guests.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 5 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply place slices in a microwave for 10-15 seconds or warm them in an oven at 300°F for about 5-10 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Great Grandma'S Gingerbread(100 Years Old) contains roughly 772 calories, with 16g protein, 159g carbohydrates, and 18g fat. It is an excellent source of dietary fiber (93% of the Daily Value), iron (67% of the Daily Value), and calcium (46% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 2710mg per serving (118% 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 up to half of the all-purpose flour in this recipe. However, be aware that it may make the gingerbread denser and slightly affect the flavor. You might want to add an extra tablespoon of hot water to maintain moisture.
How can I tell when the gingerbread is fully baked?
The gingerbread is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Keep an eye on it during the last few minutes of baking to avoid overcooking, as this can result in a dry texture.
Can I add nuts or dried fruit to the recipe?
Absolutely! Chopped nuts like walnuts or pecans, or dried fruits such as raisins or cranberries, can add texture and flavor. Just be sure to fold them in gently after mixing the batter to avoid overmixing.
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).