Gingerbread
User Reviews
4.9
Gingerbread
Description
This Gingerbread recipe combines softened butter and packed dark brown sugar creamed together before adding molasses, egg, and vanilla for richness and depth. The dry ingredients include all-purpose flour, baking soda, cinnamon, ground ginger, cloves, and salt, mixed separately then incorporated into the wet ingredients. Boiling water is stirred in last to create a smooth, thin batter that bakes into a moist, tender cake.
Baked at 350°F in a 9-inch square pan for about 40 minutes, the finished gingerbread is moist with warm spice flavors enhanced by molasses’ characteristic richness. The recipe suggests topping with homemade whipped cream or warm lemon curd to complement the spice profile.
Storing gingerbread in an airtight container at room temperature maintains freshness up to three days. This recipe has a family heritage and is adapted closely from a classic source, maintaining traditional flavors and texture.
Ingredients
- ½ cup butter softened to room temperature (may substitute vegetable shortening, unsalted, preferably European-style
- ½ cup dark brown sugar firmly packed
- 1 cup unsulphured molasses (do NOT use blackstrap molasses -- check the back of your bottle/ingredients to make sure it is not blackstrap)
- 1 large egg
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon cloves ground
- ¾ teaspoon salt
- 1 cup water boiling
- Whipped Cream for topping, optional
Instructions
- Preheat oven to 350F (175C) and prepare a 9"x9" (23x23cm) metal baking pan by either generously greasing and flouring or by lining with parchment paper. Set aside.
- Combine butter and brown sugar in a large bowl and use an electric mixer to beat until creamy.
- Add molasses and stir until well combined.
- Add egg and vanilla extract. Stir well.
- In a separate bowl, whisk together flour, baking soda, ground cinnamon, ground ginger, ground cloves, and salt.
- Gradually add dry ingredients to wet until completely combined.
- Carefully stir in boiling water until ingredients are smooth and well-combined.
- Pour batter into prepared baking pan and bake in the center rack of 350F (175C) preheated oven for 40 minutes or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Allow to cool before slicing and serving. This Gingerbread tastes best when topped with whipped cream!
Notes
- Whipped cream homemade or warm lemon curd make traditional topping choices.
- Store gingerbread covered at room temperature up to 3 days for best freshness.
- This family recipe closely follows a traditional Good Housekeeping version.
Nutrition Information
Show DetailsNutrition Facts
Serving: 9large slices
Amount Per Serving
Calories 383 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 383kcal | 19% |
| Carbohydrates | 67g | 22% |
| Protein | 4g | 8% |
| Fat | 11g | 17% |
| Saturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 405mg | 17% |
| Potassium | 618mg | 13% |
| Fiber | 1g | 4% |
| Sugar | 40g | 80% |
| Vitamin A | 346IU | 7% |
| Vitamin C | 1mg | 1% |
| Calcium | 102mg | 10% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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