Light-As-A-Feather Gingerbread
A moist, spiced gingerbread with rich molasses and warming ginger and cinnamon flavors, perfect for holiday gatherings or cozy winter treats.
Ingredients
Instructions
- Pour boiling water over the shortening.
- Add sugar, molasses, and beaten eggs to the mixture.
- Sift together the dry ingredients and add them to the wet mixture, beating until smooth.
- Grease and flour a 13 x 9-inch pan.
- Bake at 350°F (175°C) for 40 minutes. Serve with applesauce if desired.
Tips & Substitutions
For a lighter texture, ensure your eggs are at room temperature before mixing. If you don't have shortening, butter or a plant-based alternative can work, but may alter the flavor slightly. To enhance the spice, consider adding a pinch of nutmeg. Always sift your flour to avoid clumps. This gingerbread pairs beautifully with *Fresh Peaches And Dumplings* for a delightful dessert experience.
Serving Suggestions
Serve the gingerbread warm or at room temperature, drizzled with a simple glaze or accompanied by whipped cream. It also tastes fantastic with a side of applesauce for added moisture and flavor. For a cozy twist, pair it with a cup of spiced tea or coffee. Consider serving with *Grandma Davidson'S Custard Pie* for a delightful dessert spread.
Storage & Reheating
Allow the gingerbread to cool completely before storing. Wrap it tightly in plastic wrap or aluminum foil and keep it in an airtight container at room temperature for up to 3 days. For longer storage, freeze it for up to 3 months. To reheat, simply thaw at room temperature, then warm in the oven at 300°F (150°C) for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Light-As-A-Feather Gingerbread contains roughly 904 calories, with 1g protein, 95g carbohydrates, and 61g fat. It is an excellent source of calcium (34% of the Daily Value), and a good source of iron and potassium. Note that it is relatively high in sodium, at 2809mg per serving (122% 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?
Yes, you can substitute up to half of the plain flour with whole wheat flour for added nutrition, but the texture may be denser. For gluten-free options, use a 1:1 gluten-free flour blend. Keep in mind that this may change the final outcome slightly, so adjust the baking time as needed.
How can I make this recipe vegan?
To make this gingerbread vegan, replace the eggs with a flaxseed or chia seed mixture (1 tablespoon of seeds mixed with 2.5 tablespoons of water per egg). Use a plant-based shortening and ensure your molasses is free from animal products. This maintains moisture and flavor while keeping the recipe vegan-friendly.
What can I do if my gingerbread is too dry?
If your gingerbread turns out dry, you can serve it with a generous dollop of whipped cream or ice cream to add moisture. Another option is to drizzle a simple syrup made from equal parts sugar and water over the slices before serving. This will enhance the flavor and add a delightful moisture to the dish.
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).