My Best Gingerbread
A rich and spicy gingerbread with warm cinnamon, ginger, and cloves, complemented by sweet molasses flavors, perfect for holiday gatherings or cozy treats.
Ingredients
- 1/2 cup butter ⓘ
- 1/2 cup sugar ⓘ
- 1 egg ⓘ
- 2 1/2 cups flour, sifted ⓘ
- 1 1/2 teaspoons soda ⓘ
- 1 teaspoon cinnamon ⓘ
- 1 teaspoon ginger ⓘ
- 1/2 teaspoon cloves ⓘ
- 1/2 teaspoon salt ⓘ
- 1 cup molasses ⓘ
- 1 cup hot water ⓘ
- 1 cup shortening ⓘ
- 1/2 cup black molasses ⓘ
- 1/2 tsp. salt ⓘ
- 2 c. flour ⓘ
- 1 tsp. ginger ⓘ
- 1 c. sugar ⓘ
- 2 eggs ⓘ
- 1/4 tsp. soda
Instructions
- Combine sugar, molasses, hot water, cloves, cinnamon, and lemon in a saucepan large enough to hold plums.
- Bring ingredients to a boil and cook, uncovered, for 5 minutes.
- Add plums and bring mixture to a boil; lower heat and simmer the plums for 10 to 20 minutes, until they are tender but still hold their shape.
- Remove cooked fruit from the syrup and set aside.
- When all plums are cooked, return all the plums to the syrup.
Tips & Substitutions
For a richer flavor, consider using dark brown sugar instead of regular sugar. You can substitute half of the butter with applesauce for a lower-fat version. If you prefer a spicier gingerbread, increase the ginger to 2 teaspoons. Sifting the flour is crucial for a lighter texture. If you don't have black molasses, regular molasses will work, but the flavor will be milder.
Serving Suggestions
Serve your gingerbread warm, topped with whipped cream or a scoop of vanilla ice cream for a delightful treat. It pairs beautifully with Buttered Rum-Nut Rolls for a festive brunch. For a cozy dessert, consider serving it with a side of spiced apples or a drizzle of caramel sauce.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 4 days. For longer storage, wrap it tightly and freeze for up to 3 months. To reheat, place slices in a microwave for 15-20 seconds or in a preheated oven at 350°F for about 5 minutes, keeping it moist.
Nutrition & Diet Analysis (per serving)
Each serving of My Best Gingerbread contains roughly 1682 calories, with 23g protein, 227g carbohydrates, and 76g fat. It is an excellent source of protein (47% of the Daily Value), iron (46% of the Daily Value), and calcium (43% of the Daily Value), and a good source of dietary fiber and vitamin A. Note that it is relatively high in sodium, at 2562mg per serving (111% 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 a healthier option, but it may alter the texture slightly. Start with 50% whole wheat and 50% all-purpose to maintain a good balance.
How can I make this recipe gluten-free?
To make this gingerbread gluten-free, use a gluten-free all-purpose flour blend. Ensure it contains xanthan gum to help with texture. The flavor should still be delightful!
What can I add for a frosting or glaze?
For a simple glaze, mix powdered sugar with a bit of milk until smooth and drizzle over the cooled gingerbread. Cream cheese frosting also pairs wonderfully for a richer taste.
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).