by Holly
Bake up a pan of Homemade Gingerbread for the warm and tingly taste of the winter holiday season. This simple recipe produces moist and tender cake flavored with the pleasant bite of ginger spice. Molasses provides depth of flavor and body.
Serve warm with dollops of whipped cream or a scoop of vanilla ice cream, and a cup of homemade eggnog on the side for a luscious Christmas treat.
Why Is It Called Gingerbread?
As you no doubt know, gingerbread is really cake and not bread. According to Wikipedia, in past centuries ginger was preserved in honey. This candied confection was referred to as gingerbread. Nowadays, of course, we buy dried, powdered ginger for use in all sorts of sweet and savory recipes.
Throughout the Middle Ages in Europe, gingerbread was baked into cakes, cookies, and gingerbread men which are still popular around the holidays. The candy studded gingerbread house that has become a tradition wherever Christmas is celebrated has its origins in Germany.
How to Make Gingerbread
Mixing gingerbread is just like preparing a cake batter.
- Combine dry ingredients in one bowl and wet ingredients in another (per recipe below).
- Make a well in the center of the dry ingredients and pour in wet ingredients.
- Stir from the center out to combine, slowly incorporating the flour mixture and minimizing lumps.
- Pour batter into a pan and bake.
I use buttermilk in my recipe for the lift and softness produced by the acids reacting with the baking soda. If you don’t have any buttermilk on hand, it’s easy to make a substitute version:
- Stir 1 tablespoon of white vinegar into 1 cup of whole milk.
- Allow it to sit for five minutes to thicken.
You can alter the spice according to your preference. Cinnamon, cloves or other warming spices work well and will give this easy dessert more of a spice cake character.
How to Store It
Wrap leftovers tightly in plastic wrap and place in zippered bags. Gingerbread will keep 4 days at room temperature, or up to a week in the fridge.
- Freezing is also an option for up to six months in freezer bags. Be sure gingerbread is completely cool before freezing to prevent the top from becoming gooey when thawed.
- Thaw in the refrigerator or at room temperature, or in your microwave at a low setting.
Holiday Treats and Cookies
- Eggnog Cookies – fav holiday drink in a cookie!
- Peppermint Brownies – perfect to indulge in
- Easy Gingerbread Fudge – ready in 20 mins!
- Homemade Peppermint Bark – no baking required!
- Gingerbread Muffins – with spiced crumble topping
Gingerbread
Prep Time 20 minutes
Servings 16 slices
Course Cake, Dessert
Cuisine AmericanIngredients
- 2 ½ cups flour sifted (measure before sifting)
- 1 teaspoon baking soda
- ⅛ teaspoon salt
- 1 tablespoon ginger
- 1 egg
- 1 cup molasses
- ¼ cup sugar
- 1 cup buttermilk
- 3 tablespoons melted butter
Instructions
- Preheat oven to 350°F. Grease a 9x9 cake pan.
- Whisk flour, baking soda, salt and ginger in a small bowl.
- Combine egg, molases, sugar, buttermilk, and melted butter in a separate bowl.
- Using a hand mixer, mix wet and dry ingredients just until smooth. Pour into prepared pan and bake 45 min or until a toothpick comes out clean.
