Prize Gingerbread
Prize Gingerbread offers a warm, spiced flavor with the richness of molasses and ginger, complemented by the moist texture of sour milk and butter. Perfect for cozy gatherings or holiday treats, it can be enjoyed warm or cold, topped with whipped cream for added indulgence. A classic comforting dessert.
Ingredients
Instructions
- Mix together sour milk, molasses, sugar, melted butter, sifted flour, ginger, and soda, then add the unbeaten egg and beat lightly.
- Pour the batter into a shallow pan and bake in a moderate oven at 350°F (175°C) for 20 minutes.
- Serve warm or cold, topped with whipped cream if desired.
Tips & Substitutions
For a richer flavor, consider substituting half of the molasses with honey or maple syrup. If you don't have sour milk, you can make your own by adding a tablespoon of vinegar or lemon juice to regular milk and letting it sit for a few minutes. Be careful not to overmix the batter after adding the egg to keep the gingerbread light and fluffy.
Serving Suggestions
Serve the gingerbread warm or cold, and consider topping it with a dollop of whipped cream for added indulgence. It pairs beautifully with a cup of tea or coffee, making it a delightful afternoon treat. You might also enjoy it alongside a refreshing Pineapple Picnic Salad for a balanced meal.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and freeze for up to three months. When ready to enjoy, thaw at room temperature and gently warm in the oven to retain its moist texture.
Nutrition & Diet Analysis (per serving)
Each serving of Prize Gingerbread contains roughly 649 calories, with 3g protein, 102g carbohydrates, and 27g fat. It is an excellent source of potassium (33% of the Daily Value), iron (29% of the Daily Value), and calcium (21% of the Daily Value), and a good source of vitamin C.
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 all-purpose flour in this gingerbread recipe. However, the texture may be denser, so consider using a mix of both flours for a lighter result.
What can I use if I don't have molasses?
If you don't have molasses, you can substitute it with an equal amount of dark corn syrup or honey. Keep in mind that these substitutes will alter the flavor slightly, but they will still yield a delicious gingerbread.
How can I make this recipe gluten-free?
To make this gingerbread recipe gluten-free, substitute the all-purpose flour with a gluten-free flour blend. Make sure the blend includes xanthan gum for proper texture, and adjust the baking time as necessary to ensure it's fully cooked.
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).