This recipe is for Old Fashioned Gingerbread, not cookies, but real gingerbread, that is a cake and doesn’t resemble a cookie whatsoever. This is a very spicy, dark cake that I wouldn’t recommend if you don’t like molasses. But for a molasses lover, this is an amazing cake!
Old Fashioned Gingerbread – A Taste of Home
There are a few baked goods that remain forever distinctive in my memory from my childhood, Nana’s molasses bars or whipped shortbread , but some of these uniquely memorable flavors are no longer made much anymore. Perhaps it is because of its sharp spiciness and super dark molasses taste, but one of these almost lost tastes is gingerbread. Now yes, yes, while you can still find plenty of gingerbread cookies, what we are really looking for is some old fashioned, real gingerBREAD. That is, a ginger loaded, dark molasses baked good that is made in CAKE form.
First, A Discussion On Molasses
Before we can get to the making of gingerbread, it might be a good idea to familiarize ourselves with the different types of molasses, as we’ll be using it in our gingerbread recipe. There are two basic types of molasses – fancy and blackstrap.
Fancy molasses comes from crushing sugar cane and clarifying and evaporating the resulting liquid. When fancy molasses is made, it is usually produced as a specific product, meaning the manufacturers specifically intended to make this type of molasses.
Blackstrap molasses, meanwhile, is actually just a by-product of regular sugar production. It is what is left when no more white sugar can be extracted from the liquid that comes from the sugar cane.
Cooking Molasses – Manufacturers will sometimes combine fancy and blackstrap, to end up with cooking molasses, a more palatable, sweeter version of blackstrap.
If you use fancy molasses, you end up with a much sweeter, more lightly colored finished product. Blackstrap molasses will make it darker, as well as giving it a slightly bitter, more noticeable robust flavor.
For old fashioned gingerbread, you should definitely use whatever you prefer. Blackstrap will give a more intense flavor and a very dark appearance, but cooking or fancy molasses will result in a finer tasting finished product. Cooking molasses is the most commonly used in gingerbread, as it has the best from both, it’s dark, flavorful and delicious.
How to Make Old Fashioned Gingerbread
- Cream your butter and sugar together, just like you were making cookies.
- Add in your egg and molasses and mix them a fine batter forms.In a separate bowl, whisk together your dry ingredients until well combined.
- Mix the two together, mixing slowly so as not to overwork them.
- Add the cup of hot water into the mix and work it until it looks just like cake batter.
- Pour into a well-greased and floured 9×9 pan.
- Bake until a knife inserted comes out clean.
More Gingerbread Recipes For You To Try
If you really want to amp it up, you can add all kinds of different frostings and flavorings, like buttercream and cream cheese, but that’s entirely up to you. I used my Buttercream Icing on it which was a perfect sweet foil to the dark molasses flavor. You can also use my Cream Cheese Icing for another great taste combination! This is the perfect treat to remind you of home and of childhood; sweet, tangy ginger and spices, with plenty of sweetness and tender, moist texture. What could be better than a warm slice of old fashioned gingerbread?
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Old Fashioned Gingerbread
Old Fashioned Gingerbread is an actual gingerbread cake, a spicy and dark cake topped with simple whipped cream or even a cream cheese buttercream icing.
- Prep Time
- 10 minutes
- Cook Time
- 50 minutes
- Total Time
- 1 hour
- Karlynn Johnston
- 1/2 cup white sugar
- 1/2 cup butter
- 1 egg
- 1 cup molasses
- 2 1/2 cups flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 teaspoons cinnamon
- 1 1/2 teaspoons ginger
- 1 teaspoon cloves
- 1 cup water
Kick the tires and light the fires to 350 degrees.
Cream your butter and sugar together. Then add in your egg and the molasses, whichever you chose to use.
Whisk your dry ingredients together well in a separate bowl. Slowly blend them into the wet mixture, until just combined. The lowest setting on my mixer does such a great job.
When done, take the cup of hot water and add into the mix, combining until it looks like cake batter now, more liquidy.
Pour into a well greased and floured 9x9 pan, and tap it to get the bubbles out.
Bake at 350 degrees until a knife inserted comes out clean, about 40-50 minutes believe it or not, it takes a long time to bake! But keep an eye on it because everyone's ovens are different. I used my Butter Cream Icing on it which was a perfect sweet foil to the dark molasses flavor.
Slice and enjoy.
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.