In our home, it’s not officially Christmas until I make Old-Fashioned Gingerbread.
Everyone talks about gingerbread men and gingerbread houses during the holidays, and both of those items are really cute. But, to me, they look better than they taste.
I don’t like crisp, hard-baked gingerbread cookies. Maybe it’s because my mom never made gingerbread people or houses. She made gingerbread cake and served it warm from the oven with a dollop of cream cheese frosting sprinkled with lemon zest on top. From scratch.
Oh, my goodness, the smell of the gingerbread baking made salivary glands go into overdrive. And the taste? Amazing.
Many people think it takes too long to make a cake from scratch so they buy a cake mix. I’m sure the cake mix is probably a good product, and you may want to try it.
However, I’d like to share my recipe for homemade gingerbread with you. It’s darker in appearance than the picture shown on the box. That’s probably because my recipe calls for molasses. That’s what gives it the darker color, rich aroma, and depth of flavor.
- 1/2 cup sugar, white or brown
- 1 egg
- 1 1/2 teaspoon ground ginger
- 1 1/2 teaspoon baking soda
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 cup softened butter
- 2 1/2 cups all-purpose flour
- 1 cup molasses
- 1 cup hot water (hot from the tap, not boiling)
- Butter a 9x9x2 inch baking pan and set aside. Turn your oven on and set it for 350 degrees F.
- Sift flour into a small bowl along with the ginger, baking soda, nutmeg, and salt.
- Cream the butter and sugar in a large bowl, and add the egg. Beat well.
- Add the molasses to the butter mixture and beat well.
- Add the sifted dry ingredients to the butter mixture a little at a time. Mix well after each addition until all is incorporated.
- Carefully stir in the hot water and mix well.
- Pour the batter into the baking pan and place in the preheated oven.
- Bake at 350 degrees F. for 40-45 minutes until a toothpick inserted into the middle comes out clean.
- Serve warm plain or with a dollop of whipped cream or cream cheese frosting.
I made Gingerbread this past weekend so, for me, it’s officially Christmas!
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Merry Christmas, Joan~ I’m with you on the gingerbread cookie thing – not a fan, but a CAKE, however, tweaks my interest! Hugs and Happy New Year!
Warm gingerbread cake is amazing. Merry Christmas and a big hug to you, Sue. Hope the New Year will be joyful.
This looks so delicious! I always serve my gingerbread cake with lemon curd. Makes my mouth water just thinking about it. lol Merry Christmas, Joan. Thank you for the recipe.
I’ll have to try it with lemon curd. Just about anything lemon flavored seems to go well with gingerbread cake. Merry Christmas and Happy New Year, Donna.
Thanks for the wonderful recipe, Joan. I can almost smell it already!
Hey, Jacquie. Wishing you the happiest of holidays and a grand new year.