Yum Yum Gingerbread
Yum Yum Gingerbread boasts a rich, spicy flavor with a moist texture, perfect for cozy gatherings or holiday treats, appealing to those who love classic warm spices.
Ingredients
Instructions
- Blend molasses, sugar, shortening, and egg in an electric mixer for about 2 minutes.
- Sift dry ingredients and gradually add to the mixture.
- Add boiling water last to the batter.
- The batter will be thin.
- Pour the batter into an 8 x 8 x 2-inch pan.
- Bake at 350°F (175°C) for 25 to 30 minutes.
- The gingerbread will be very light and not dry.
Tips & Substitutions
For a richer flavor, consider using dark molasses instead of light. If you prefer a dairy-free option, substitute the shortening with coconut oil or a vegan butter alternative. Sifting the flour helps incorporate air and results in a lighter gingerbread. Adjust the spice levels to your taste; you can add more ginger or even a pinch of nutmeg for extra warmth.
Serving Suggestions
This gingerbread is delightful on its own but pairs beautifully with whipped cream or a scoop of vanilla ice cream for dessert. Consider serving it alongside a warm beverage like spiced cider or coffee. For a festive touch, top with a simple glaze or powdered sugar.
Storage & Reheating
Store leftover gingerbread in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. To reheat, place slices in the microwave for about 10-15 seconds or warm in the oven at 300°F (150°C) for 5-7 minutes until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Yum Yum Gingerbread contains roughly 427 calories, with 1g protein, 17g carbohydrates, and 40g fat. Note that it is relatively high in sodium, at 1004mg per serving (44% 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 in this recipe. However, the texture may be denser, so consider mixing half whole wheat and half all-purpose for a better balance.
What can I use instead of shortening?
If you don't have shortening, you can use unsalted butter or coconut oil as a substitute. Both will add a different flavor but will maintain the moisture needed for the gingerbread.
How can I tell when the gingerbread is done baking?
To check if the gingerbread is done, insert a toothpick in the center. If it comes out clean or with a few moist crumbs, it’s ready. Avoid overbaking to keep it light and moist.
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).