"Mama'S Gingerbread" (Mrs. Ruth Clapp)(Molasses Cake)
Mama's Gingerbread is a warm, spiced molasses cake with rich ginger and cinnamon flavors. Its moist texture and optional raisins make it perfect for cozy gatherings or holiday treats. Baked in a pan or muffins, it's a comforting dessert that appeals to all ages with its classic, aromatic taste.
Ingredients
Instructions
- Mix the eggs, brown sugar, molasses, shortening or margarine, and boiling water together.
- Add flour mixed with baking powder, salt, soda, and spices to the wet ingredients.
- Pour the batter into a greased 9 x 12-inch pan or muffin tins (24).
- Add raisins to the batter after pouring into the baking pan.
- Lightly press raisins into the batter with a fork.
- Bake at 350°F for about 30 minutes, or less for muffins.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of light brown. If you don't have shortening, butter or coconut oil can be good substitutes. Ensure your molasses is fresh for optimal taste. Adjust the spices according to your preference; add more ginger or cinnamon for a spicier kick. For a twist, try adding a touch of nutmeg or clove. This gingerbread pairs wonderfully with a dollop of whipped cream.
Serving Suggestions
Serve warm or at room temperature. This gingerbread is delightful on its own but can be enhanced with a drizzle of cream cheese frosting or a scoop of vanilla ice cream. For a festive touch, consider pairing it with a spiced tea or a glass of warm apple cider. It also makes a great addition to holiday gatherings alongside treats like Sweet Potato Cobbler.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. To keep it fresh longer, you can freeze the cooled gingerbread for up to 3 months. When ready to enjoy, thaw at room temperature and reheat in the oven at 350°F for about 10 minutes for a warm treat.
Nutrition & Diet Analysis (per serving)
Each serving of "Mama'S Gingerbread" (Mrs. Ruth Clapp)(Molasses Cake) contains roughly 532 calories, with 3g protein, 55g carbohydrates, and 34g fat. It is a good source of calcium (18% of the Daily Value). Note that it is relatively high in sodium, at 1111mg per serving (48% 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, for the best texture, consider using a mix of whole wheat and all-purpose flour. Whole wheat flour will give the gingerbread a heartier taste and a denser texture, which can be quite enjoyable.
What if I don't have raisins?
If you don't have raisins, you can substitute them with other dried fruits like chopped dates, currants, or cranberries for a similar sweetness. Alternatively, you can omit them entirely for a simpler version of this gingerbread. It will still be delicious without the added fruit.
Can I make this recipe gluten-free?
Yes, you can make this gingerbread gluten-free by using a gluten-free all-purpose flour blend. Make sure the blend contains xanthan gum to help with the structure. While the texture may vary slightly, the flavors will still shine through, making it a great option for those avoiding gluten.
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).