Mom'S Old-Time Buttermilk Gingerbread
Mom's Old-Time Buttermilk Gingerbread offers warm spices and rich molasses flavor, making it perfect for cozy gatherings and holiday treats with a nostalgic touch.
Ingredients
Instructions
- Cream shortening and sugar; add beaten egg and light molasses.
- Mix well. Mix and sift together all-purpose flour, ginger, cinnamon, and salt.
- Dissolve baking soda in buttermilk.
- Add alternately with the flour mixture to the molasses mixture, beginning and ending with the flour mixture.
- Pour into a greased and floured 8-inch square cake pan.
- Bake at 350°F (175°C) for 45 minutes or until a tester comes out clean.
Tips & Substitutions
For a richer flavor, consider using unsalted butter instead of shortening. If you don't have buttermilk, you can substitute it with regular milk mixed with a tablespoon of vinegar or lemon juice. Sifting the flour and spices ensures a lighter texture. Also, feel free to add chopped walnuts or pecans for added crunch. This gingerbread pairs beautifully with Homemade Blue Cheese Dressing for a unique twist.
Serving Suggestions
Serve this delightful gingerbread warm, ideally with a dollop of whipped cream or a scoop of vanilla ice cream on the side. It can also be enjoyed with a cup of tea or coffee. For a festive touch, drizzle a simple glaze made of powdered sugar and lemon juice over the top. This gingerbread is perfect for holiday gatherings or cozy family dinners.
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 refrigerate for up to a week. To reheat, slice a piece and warm it in the microwave for 10-15 seconds or in the oven at 350°F (175°C) for about 5-7 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Old-Time Buttermilk Gingerbread contains roughly 546 calories, with 2g protein, 16g carbohydrates, and 54g fat. Note that it is relatively high in sodium, at 1234mg per serving (54% 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. Consider using a blend of half whole wheat and half all-purpose flour for a lighter outcome while still adding some nutritious value.
What can I add to enhance the flavor?
You can enhance the flavor by adding a teaspoon of ground cloves or nutmeg to the spice mix. Additionally, incorporating finely chopped crystallized ginger will deepen the ginger flavor and add a pleasant chewiness to the gingerbread.
Can I freeze the gingerbread?
Absolutely! To freeze, wrap the cooled gingerbread tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 3 months. When ready to enjoy, thaw it overnight in the refrigerator and allow it to come to room temperature before serving.
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).