Mother Anderson'S Gingerbread
A rich, spicy gingerbread with deep molasses flavor and warm spices, perfect for holiday gatherings or cozy winter treats, appealing to all ages.
Ingredients
Instructions
- Preheat oven to 350°F.
- In a mixing bowl, combine molasses, shortening, sugar, eggs, ginger, cinnamon, and baking soda.
- Gradually add boiling water while stirring.
- Mix in self-rising flour and regular flour until smooth.
- Pour batter into a greased 13 x 9 x 2-inch pan.
- Bake for 35 minutes or until a toothpick inserted into the center comes out clean.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular. If you don't have shortening, you can substitute with an equal amount of unsalted butter or coconut oil. To enhance the spices, try adding a pinch of nutmeg or allspice. Ensure the boiling water is added gradually to avoid cooking the eggs prematurely. Remember to sift your flours to prevent lumps.
Serving Suggestions
Serve warm, drizzled with a simple glaze made of powdered sugar and milk for added sweetness. This gingerbread pairs beautifully with Aunt Virginia'S Pumpkin Pie for a delightful dessert table. You can also top it with whipped cream or vanilla ice cream for a delightful treat. Enjoy it alongside a cup of spiced tea or coffee for a cozy experience.
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, simply slice a piece and warm it in the microwave for about 10 seconds or in the oven at a low temperature until just warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Mother Anderson'S Gingerbread contains roughly 2008 calories, with 29g protein, 229g carbohydrates, and 105g fat. It is an excellent source of iron (60% of the Daily Value), protein (58% of the Daily Value), and dietary fiber (53% of the Daily Value), and a good source of vitamin C. Note that it is relatively high in sodium, at 2484mg per serving (108% 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 make this gingerbread ahead of time?
Yes, you can prepare the gingerbread ahead of time. Bake it and allow it to cool completely, then wrap it tightly and store it in the refrigerator for up to a week. You can also freeze it for up to three months. Just ensure to defrost it in the fridge overnight before serving.
What can I use instead of self-rising flour?
If you don't have self-rising flour, you can make your own by combining 1 1/2 cups of all-purpose flour with 1 1/2 teaspoons of baking powder and 1/2 teaspoon of salt. This will provide the same leavening effect needed for the gingerbread.
Can I add extra spices to this recipe?
Absolutely! Feel free to customize the spice blend to your taste. Adding a teaspoon of ground cloves or a bit of fresh grated nutmeg can enhance the flavor profile. Just be cautious not to overpower the ginger and cinnamon, which are the stars of this recipe.
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).