Old-Fashioned Gingerbread
Old-Fashioned Gingerbread is a delightful, spiced cake that brings warmth and nostalgia to any gathering. With its rich molasses flavor and a hint of ginger and cinnamon, it pairs beautifully with whipped cream or lemon sauce. Perfect for holiday celebrations or cozy family dinners.
Ingredients
Instructions
- Cream shortening and sugar.
- Add eggs and molasses.
- Sift together flour, baking soda, cinnamon, and ginger.
- Add dry ingredients to the first mixture.
- Add boiling water.
- This will be a very thin batter.
- Pour into a greased and floured 9 x 13-inch pan.
- Bake at 350° for 40 minutes.
- Good with whipped cream or lemon sauce.
Tips & Substitutions
For a lighter texture, consider using half butter and half shortening instead of all shortening. If you prefer a spicier flavor, increase the ginger to 1/2 tsp. Make sure to sift the dry ingredients to avoid lumps, and let the batter sit for a few minutes before baking to enhance the flavors. This gingerbread pairs beautifully with whipped cream or lemon sauce for a delightful finish.
Serving Suggestions
Serve this gingerbread warm, topped with a dollop of whipped cream or a drizzle of lemon sauce for a refreshing contrast. It also makes a fantastic dessert alongside a cup of tea or coffee. Consider pairing it with a side of fresh fruit for a balanced treat. For a creative twist, try it with a scoop of vanilla ice cream.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it tightly in plastic wrap and refrigerate for up to a week. To reheat, simply warm individual pieces in the microwave for about 10-15 seconds or enjoy it cold.
Nutrition & Diet Analysis (per serving)
Each serving of Old-Fashioned Gingerbread contains roughly 406 calories, with 2g protein, 70g carbohydrates, and 14g fat. It is an excellent source of potassium (23% of the Daily Value) and iron (20% of the Daily Value), and a good source of calcium.
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 substitute the molasses in this recipe?
Yes, you can substitute molasses with honey or maple syrup, but keep in mind that it will alter the flavor slightly. Using dark corn syrup can also work, though it will be less flavorful. Adjust the sweetness according to your taste.
What can I do if my gingerbread turns out too dry?
If your gingerbread is too dry, it may be due to overbaking or too much flour. To rescue it, consider adding a drizzle of warm syrup or serving it with a sauce, such as lemon sauce, to enhance moisture.
Can I freeze the gingerbread for later use?
Absolutely! You can freeze the gingerbread once it has cooled completely. Wrap it tightly in plastic wrap and aluminum foil, then place it in a freezer-safe bag. It can be frozen for up to 3 months. Thaw it in the refrigerator overnight 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).