Refrigerator Gingerbread
A rich, flavorful gingerbread with warm spices and molasses, perfect for festive occasions or cozy gatherings, with a moist texture and aromatic punch.
Ingredients
Instructions
- Cream together the sugar and shortenings.
- Add molasses.
- Add eggs, beating well.
- Mix flour, baking powder, soda, salt, and ginger.
- Add dry ingredients alternately with buttermilk.
- Store in refrigerator until ready to use.
- Make 2 (8 x 8-inch) pans.
- Microwave 5 minutes or until almost done on High.
- Let stand 10 minutes directly on countertop (cake will continue to cook).
- In regular oven, bake at 350° for about 40 minutes.
Tips & Substitutions
For a lighter texture, consider substituting half of the shortening with applesauce. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for 5 minutes. Make sure to measure your flour correctly to avoid a dense gingerbread; spoon it into the measuring cup rather than scooping.
Serving Suggestions
Serve the gingerbread warm, topped with a dollop of Cool Whip or whipped cream for added richness. It pairs beautifully with a warm cup of spiced cider or coffee. For a delightful twist, try serving it alongside a scoop of vanilla ice cream or even with slices of fresh fruit. This gingerbread makes a lovely addition to holiday dessert spreads.
Storage & Reheating
Once cooled, store any leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to a week. To reheat, slice and microwave for about 30 seconds or warm in the oven at 350°F for 10-15 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Refrigerator Gingerbread contains roughly 137 calories, with 2g protein, 16g carbohydrates, and 8g fat. Note that it is relatively high in sodium, at 744mg per serving (32% 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 freeze the gingerbread?
Yes, you can freeze the gingerbread. After it has cooled completely, wrap individual pieces tightly in plastic wrap and then place them in a freezer-safe bag. They can be frozen for up to 3 months. To thaw, simply leave them at room temperature for a few hours or microwave for a few seconds.
What can I use instead of molasses?
If you don't have molasses, you can substitute with an equal amount of honey or maple syrup for a different flavor profile. Keep in mind that this may alter the sweetness and texture slightly, so adjust sugar content accordingly. For a deeper flavor, try using dark corn syrup or a combination of brown sugar and water.
How can I tell when the gingerbread is done baking?
The gingerbread is done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. The edges should also start to pull away from the sides of the pan. If using a microwave, it should be firm yet slightly springy to the touch. Be careful not to overbake, as it can become dry.
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).