Hot Water Gingerbread
Hot Water Gingerbread is a warm, spiced treat with rich molasses and aromatic spices, perfect for cozy afternoons or holiday gatherings. Its moist texture and hearty nuts and raisins make it a comforting dessert or snack for those who enjoy bold flavors and classic baked goods.
Ingredients
Instructions
- Put molasses, shortening, and sugar in a mixing bowl.
- Dissolve baking soda in boiling water and pour into the bowl.
- Mix well and let cool.
- Add eggs, chopped nuts, and raisins.
- Mix and sift remaining dry ingredients: flour, salt, cinnamon, ginger, and cloves or allspice.
- Add the sifted ingredients to the wet mixture and mix well until smooth.
- Pour the batter into an 8 x 8 x 2-inch cake pan.
- Bake in a 350°F (175°C) oven for about 50 to 60 minutes.
Tips & Substitutions
For a richer flavor, consider substituting brown sugar for half of the granulated sugar. You can also add a teaspoon of vanilla extract for added depth. If you don’t have raisins, dried cranberries or chopped dates work well as alternatives. To ensure your gingerbread is moist, avoid overbaking it; check for doneness around the 50-minute mark.
Serving Suggestions
Serve hot water gingerbread with a dollop of whipped cream or a scoop of vanilla ice cream for a delicious dessert. It pairs beautifully with Creamed Celery for a unique meal experience. You can also enjoy it with a cup of tea or coffee, making it perfect for afternoon snacks or gatherings.
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 refrigerate for up to a week. To reheat, place a slice in the microwave for about 10-15 seconds, or warm in a preheated oven at 350°F for a few minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Hot Water Gingerbread contains roughly 688 calories, with 7g protein, 85g carbohydrates, and 38g fat. It is an excellent source of potassium (21% of the Daily Value), and a good source of iron and protein. Note that it is relatively high in sodium, at 610mg per serving (27% 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. To maintain moisture, consider adding an extra tablespoon of boiling water. Whole wheat flour will impart a nutty flavor that complements the spices in the gingerbread.
What can I substitute for shortening?
If you prefer not to use shortening, butter or coconut oil can be good substitutes. Just keep in mind that butter will add a richer flavor and slightly alter the texture, while coconut oil will give a hint of coconut taste. Use the same amount as the recipe calls for.
Can I add other spices to the recipe?
Absolutely! Feel free to experiment with spices like nutmeg or cardamom for a different flavor profile. Just be cautious with the quantity; start with a quarter teaspoon and adjust to your taste. This is a great way to personalize your gingerbread.
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).