Very Moist Gingerbread
A rich, moist gingerbread with warm spices and deep molasses flavor, perfect for cozy gatherings and holiday celebrations, appealing to spice lovers and dessert enthusiasts.
Ingredients
Instructions
- Cream the butter until smooth. Add sugar and beat until light and fluffy.
- Beat in the eggs, molasses, and buttermilk until well combined.
- In a separate bowl, combine the flour, ground ginger, cinnamon, cloves, and salt.
- Dissolve the baking soda in the boiling water.
- Gradually add the flour mixture to the creamed mixture, alternating with the soda water, beginning and ending with the flour mixture. Beat well after each addition.
- Pour the batter into a greased baking pan.
- Bake at 350°F (175°C) for 40 minutes or until a toothpick inserted into the center comes out clean.
- Allow to cool slightly, then cut into squares while warm.
- Serve with Cool Whip topping.
Tips & Substitutions
For an extra touch of flavor, consider adding chopped nuts or raisins to the batter. If you don't have buttermilk, you can substitute with regular milk mixed with a teaspoon of vinegar or lemon juice. Ensure your margarine or butter is at room temperature for easy creaming. This gingerbread pairs beautifully with Cool Whip topping, adding a delightful creaminess.
Serving Suggestions
Serve the gingerbread warm or at room temperature, topped with Cool Whip for added sweetness. It makes a wonderful dessert on its own or can be paired with a scoop of vanilla ice cream. For a festive touch, consider serving it alongside Mary Viktorin's Kolaches during holiday gatherings.
Storage & Reheating
Store any leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 3 months. When ready to enjoy, thaw at room temperature or warm in the microwave for a few seconds to bring back its moistness.
Nutrition & Diet Analysis (per serving)
Each serving of Very Moist Gingerbread contains roughly 399 calories, with 2g protein, 64g carbohydrates, and 16g fat. It is an excellent source of potassium (22% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 650mg per serving (28% 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, you can substitute whole wheat flour for all-purpose flour, but keep in mind that it may alter the texture slightly, making it denser. Consider using a mix of half whole wheat and half all-purpose for a better result.
What can I do if my gingerbread turns out too dry?
If your gingerbread is dry, it may have been overbaked. To prevent this in the future, check for doneness a few minutes earlier than the suggested time. If it’s already baked, you can serve it with a drizzle of warm molasses or additional Cool Whip to restore moisture.
Can I make this gingerbread ahead of time?
Absolutely! You can bake the gingerbread a day in advance and store it covered to maintain moisture. Just be sure to let it cool completely before wrapping it. This allows the flavors to deepen, making it even more delicious when served.
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).