Martha Craver'S Fluffy Gingerbread
A rich, spicy gingerbread with deep molasses flavor and tender texture, perfect for cozy gatherings or holiday celebrations that love warm, aromatic desserts.
Ingredients
Instructions
- Cream the butter with sifted brown sugar.
- Add the eggs and molasses and mix well.
- Sift together the flour, soda, salt, cinnamon, ginger, and cloves, then add to the wet mixture.
- Pour in the boiling water and stir until smooth.
- Pour the batter into a greased pan.
- Bake at 350°F for 30 to 35 minutes or until done.
Tips & Substitutions
For a lighter texture, make sure to cream the butter and sugar until fluffy. If you don't have molasses, you can substitute it with a mix of honey and brown sugar, though the flavor will differ slightly. Adding a pinch of nutmeg can enhance the spice profile. Consider serving with a dollop of whipped cream for extra richness.
Serving Suggestions
This fluffy gingerbread pairs beautifully with a cup of tea or coffee. Serve it warm with whipped cream or a scoop of vanilla ice cream for dessert. It also makes a delightful breakfast treat alongside Pumpkin-Spice Pancakes or as a sweet snack during the day. Add a sprinkle of powdered sugar on top for presentation.
Storage & Reheating
Store any leftover 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 2 months. To reheat, simply place slices in the microwave for 10-15 seconds or warm them in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Martha Craver'S Fluffy Gingerbread contains roughly 1113 calories, with 13g protein, 181g carbohydrates, and 39g fat. It is an excellent source of calcium (37% of the Daily Value), iron (33% of the Daily Value), and protein (26% of the Daily Value), and a good source of dietary fiber. Note that it is relatively high in sodium, at 1269mg per serving (55% 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. To maintain fluffiness, consider mixing half whole wheat and half all-purpose flour.
Is it possible to make this recipe vegan?
To make a vegan version, replace the butter with a plant-based alternative and use flax eggs instead of regular eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water equals one egg). Make sure the molasses is vegan-friendly.
How do I know when the gingerbread is done baking?
Check for doneness by inserting a toothpick into the center of the gingerbread. If it comes out clean or with a few moist crumbs, it's ready. Avoid overbaking, as this can dry out the cake.
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).