My Best Gingerbread(This Recipe Is Over 100 Years Old.)
A classic, warmly spiced gingerbread with rich molasses flavor, perfect for festive gatherings and cozy winter moments, appealing to all ages and holiday enthusiasts.
Ingredients
Instructions
- Cream together butter or shortening, sugar, and egg.
- Sift together flour, baking powder, cinnamon, ginger, salt, and cloves.
- Combine hot water and molasses.
- Add dry ingredients alternately with the liquid mixture a little at a time, beating after each addition.
- Pour batter into a greased, paper-lined 9 x 9-inch pan.
- Bake at 350°F for 45 minutes.
- Serve with whipped cream or other whipped topping.
Tips & Substitutions
For a richer flavor, consider using brown sugar instead of granulated sugar. You can also substitute the butter with coconut oil for a dairy-free option. Make sure to sift the flour and spices together to ensure even distribution of the leavening agents. If you prefer a spicier gingerbread, feel free to increase the ginger and cinnamon slightly.
Serving Suggestions
This gingerbread pairs beautifully with whipped cream or vanilla ice cream for a delightful dessert. You can also serve it with a warm cup of tea or coffee. For an extra touch, drizzle some caramel sauce or top with chopped nuts. It makes a wonderful holiday treat, reminiscent of classic American recipes.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, you can freeze it for up to three months. To reheat, simply warm individual slices in the microwave for about 10-15 seconds or in a preheated oven at 350°F for about 5-10 minutes until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of My Best Gingerbread(This Recipe Is Over 100 Years Old.) contains roughly 205 calories, with 1g protein, 16g carbohydrates, and 16g fat. It is a good source of vitamin C (15% of the Daily Value). Note that it is relatively high in sodium, at 586mg per serving (25% 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 a different type of molasses?
Yes, you can use light or dark molasses depending on your preference. Dark molasses will give a richer flavor, while light molasses will be milder. Avoid using blackstrap molasses as it can be too bitter for this recipe.
What can I add to the gingerbread for extra flavor?
You can add chopped nuts like walnuts or pecans for texture. Dried fruits such as raisins or currants also work well. Additionally, incorporating a splash of vanilla extract can enhance the overall flavor profile of the gingerbread.
How do I know when the gingerbread is done baking?
To check if the gingerbread is done, insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready. Be careful not to overbake, as this can lead to a dry texture.
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).