My Grandmother'S Gingerbread
A rich, spiced gingerbread with deep molasses flavor, perfect for holiday gatherings or cozy afternoons, appealing to those who enjoy warm, comforting baked treats.
Ingredients
Instructions
- Sift together the dry ingredients: flour, soda, ginger, cinnamon, and salt.
- Cream the shortening until smooth.
- Add the egg and beat well.
- Alternately add the dry ingredients and boiling water to the creamed mixture, beating after each addition.
- Pour the batter into a greased pan or double the recipe for a 13 x 9 x 2-inch pan.
- Bake at 350°F until a toothpick inserted in the center comes out clean, about 30 minutes.
- The gingerbread will be thin but is very flavorful and moist.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of regular molasses. If you don't have shortening, unsalted butter can be a great substitute. Make sure to sift your dry ingredients well to avoid clumps. You can also add chopped nuts or raisins for extra texture. This gingerbread pairs beautifully with Apple Streusel Squares for a delightful dessert spread.
Serving Suggestions
Serve the gingerbread warm or at room temperature, perhaps topped with a dollop of whipped cream or a scoop of vanilla ice cream. It also pairs well with a steaming cup of chai or coffee. For a festive touch, consider serving alongside Linda's Green Beans for a balanced meal during holiday gatherings.
Storage & Reheating
Once cooled, store 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 place a slice in the microwave for about 10-15 seconds or warm it in the oven at 300°F for 5-10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of My Grandmother'S Gingerbread contains roughly 1011 calories, with 10g protein, 97g carbohydrates, and 67g fat. It is an excellent source of iron (25% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 1558mg per serving (68% 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, whole wheat flour can be used for a healthier option, but it may result in a denser texture. You might want to mix it with all-purpose flour for a lighter gingerbread. Start with half and half to see how you like the flavor and texture.
How can I make this recipe gluten-free?
To make this gingerbread gluten-free, substitute all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum, or add it separately to help with binding. Adjust the baking time slightly as needed, keeping an eye on the texture and doneness.
What can I add to enhance the flavor of the gingerbread?
Consider adding a teaspoon of ground cloves or nutmeg for additional warmth. Freshly grated ginger can also add a wonderful zing. Experimenting with citrus zest, like orange or lemon, can provide a refreshing contrast to the spices.
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).