Gingerbread
The sweet and spicy aroma of freshly baked Gingerbread will make your home smell like Christmas! This dense moist cake is a timeless classic!
Servings: 9 servings
Equipment
Ingredients
For the pan:
- Shortening for greasing pan
- Flour for dusting pan
For the Gingerbread:
- 2 ⅓ cups all-purpose flour
- ½ cup shortening
- ⅓ cup sugar
- 1 cup molasses
- ¾ cup hot water
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- ¾ teaspoon salt
- 1 large egg
For serving:
- Caramel Sauce if desired
- Lemon Sauce if desired
- Lemon Curd if desired
Instructions
- Preheat oven to 325°F. Grease and flour the bottom and sides of a 9x9x2-inch baking pan and set aside.
- Beat all of the gingerbread ingredients with an electric mixer on low speed for 30 seconds. Stop the mixer and scrape the sides of the bowl. Continue to mix on medium speed for 2-3 minutes. Pour into prepared pan.
- Bake 50-55 minutes or until a toothpick inserted near the center tests clean.
- Serve with Caramel Sauce, Lemon Sauce, or Lemon Curd, if desired.
Notes
- Be careful not to overmix the batter.
- The type of molasses you choose will have a significant impact on the flavor of the final product. I like to use Unsulphered Molasses since it is the sweetest and most mild-tasting. Sulphered Molasses is less sweet and more minerally with a more pungent molasses taste. Black-strap Molasses is not very sweet at all and has an almost licorice taste.
Nutrition
Serving: 1square | Calories: 365kcal | Carbohydrates: 60g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 2g | Cholesterol: 21mg | Sodium: 338mg | Potassium: 593mg | Fiber: 1g | Sugar: 35g | Vitamin A: 31IU | Vitamin C: 0.01mg | Calcium: 88mg | Iron: 3mg
