Lillian Dodge'S Gingerbread
A warm, spicy gingerbread with rich molasses and aromatic spices, perfect for holiday gatherings or cozy evenings, offering a classic, comforting flavor profile.
Ingredients
Instructions
- Cream the shortening and sugar together.
- Add the beaten egg, molasses, and sifted dry ingredients (flour, soda, ginger, salt, cinnamon, cloves).
- Add hot water and beat until the mixture is smooth.
- Pour into a greased shallow pan and bake in a 325° to 350°F oven for 35 minutes.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of mild. If you need a dairy-free option, substitute butter with a plant-based shortening. Make sure to sift your flour to avoid lumps in the batter. For added texture, you could mix in some chopped nuts or dried fruit, which can elevate the gingerbread even further.
Serving Suggestions
Serve this gingerbread warm with a dollop of whipped cream or a scoop of vanilla ice cream for a delightful dessert. It pairs beautifully with a hot cup of tea or coffee. For a festive touch, consider drizzling a simple icing over the top, or serve alongside a fruit compote for a refreshing contrast. It also makes a great addition to holiday dessert tables.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to three days. If you want to keep it longer, wrap it tightly in plastic wrap and freeze for up to three months. To reheat, simply place individual slices in the microwave for about 10-15 seconds or warm in a preheated oven at 350°F for a few minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Lillian Dodge'S Gingerbread contains roughly 488 calories, with 11g protein, 103g carbohydrates, and 8g fat. It is an excellent source of dietary fiber (58% of the Daily Value), iron (42% of the Daily Value), and calcium (30% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 1780mg per serving (77% 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 it may result in a denser texture. For best results, try using half whole wheat and half all-purpose flour to maintain a lighter cake while adding a bit of whole grain nutrition.
How can I make this recipe gluten-free?
To make this gingerbread gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose contains xanthan gum to help bind the ingredients together. Additionally, check that all other ingredients, especially baking soda, are certified gluten-free.
What can I do if my gingerbread is too dry?
If your gingerbread turns out dry, try adding a bit more hot water to the batter next time. You can also consider adding an extra egg or a tablespoon of applesauce, which adds moisture. If it’s already baked, serving it with a warm sauce or ice cream can help counteract the dryness.
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).