Kentucky Gingerbread
Kentucky Gingerbread is a moist, spiced cake with rich molasses flavor, perfect for cozy gatherings and lovers of warm, aromatic desserts.
Ingredients
Instructions
- Cream together shortening and sugar.
- Add egg and beat well.
- Sift together flour, baking soda, salt, cinnamon, and ginger.
- Combine molasses and hot water.
- Alternately add the molasses mixture and flour mixture to the creamed mixture, mixing well after each addition.
- Pour the batter into a greased and floured 9 x 9 x 2-inch pan.
- Bake in a 350°F oven for 45 minutes.
- Cool for 5 minutes, then remove from the pan and cut into squares.
Tips & Substitutions
For a lighter texture, ensure your shortening is at room temperature before creaming with sugar. If you don’t have shortening, you can substitute it with butter or coconut oil. Adjust the spices to your preference; adding a pinch of nutmeg can enhance the flavor. Be careful not to overmix once you add the flour, as this can result in a denser cake.
Serving Suggestions
This gingerbread is delightful served warm, dusted with powdered sugar or topped with whipped cream. It pairs beautifully with a warm beverage, such as spiced cider or coffee. For a twist, serve alongside a scoop of vanilla ice cream for a comforting dessert experience. Consider serving it with the Pineapple-Angel Food Cream Cake for a delightful dessert spread.
Storage & Reheating
Store leftover Kentucky Gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. To reheat, simply microwave a square for about 10-15 seconds or warm it in an oven at 350°F for about 5 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Kentucky Gingerbread contains roughly 278 calories, with 6g protein, 58g carbohydrates, and 3g fat. It is a good source of iron (16% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 934mg per serving (41% 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 in this recipe. However, it may result in a denser gingerbread. You can also try using a blend of both flours to achieve a lighter texture while still enjoying the health benefits of whole grains.
How can I make this recipe gluten-free?
To make Kentucky Gingerbread gluten-free, substitute the all-purpose flour with a gluten-free all-purpose flour blend. Ensure that the blend contains xanthan gum to help with the texture. Additionally, double-check that all other ingredients are certified gluten-free.
What can I add to make the gingerbread more festive?
For added festivity, consider mixing in chopped nuts, dried fruits, or even chocolate chips to the batter. You can also enhance the aroma by adding a dash of cloves or allspice. Topping it with a cream cheese frosting can also elevate its flavor for special occasions.
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).