Old-Fashioned Gingerbread
📜 Collection: UK2 | ✍️ Attribution: Unknown | 📂 Category: Desserts A classic, dark, and moist gingerbread cake rich with molasses and a warm blend of aromatic spices. This traditional recipe yields a perfect, comforting dessert that pairs beautifully with whipped cream.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 15 mins | 40 mins | None | 1 9x13 inch cake |
🔪 Key Equipment
- large mixing bowl
- electric mixer
- sifter
- 9x13 inch baking pan
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 1/3 Cup | Fat | Shortening or butter, softened |
| 1/2 Cup | Sugar | Granulated |
| 1 Cup | Molasses | Dark |
| 1 | Egg | Beaten |
| 3 Cups | Flour | All-purpose |
| 1 Cup | Milk | Room temperature |
| 1/2 Teaspoon | Baking Soda | None |
| 1/2 Teaspoon | Salt | None |
| 1 Teaspoon | Ginger | Ground |
| 1/2 Teaspoon | Cloves | Ground |
| 1/2 Teaspoon | Cinnamon | Ground |
Instructions
Step 1: Preparation
- Preheat your oven to 350°F. Grease and flour a 9x13 inch pan.
Step 2: Creaming
- In a large bowl, cream the 1/3 cup fat and 1/2 cup sugar together with an electric mixer until light and fluffy. Beat in the 1 cup molasses and 1 beaten egg until well combined.
Step 3: Dry Ingredients
- In a separate bowl, sift together the 3 cups flour, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 1 teaspoon ginger, 1/2 teaspoon cloves, and 1/2 teaspoon cinnamon three times to ensure even distribution.
Step 4: Combining
- On low speed, add the dry mixture to the creamed ingredients in three parts, alternating with the 1 cup milk, beginning and ending with the dry ingredients. Mix until just combined.
Step 5: Baking
- Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted into the center comes out clean and the cake springs back lightly to the touch.
💡 Make-Ahead & Storage: Store the cake in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Original Recipe Scan
