Gingerbread, October 2011
Childhood memories of warm whipped cream-topped gingerbread put me in search of a recipe for moist, soft cake with a ginger bite. This recipe was pretty close to what I remembered. Make it traditional or gluten-free. For dairy free, use a butter substitute, and top it with nondairy whipped topping. Soyatoo whipped topping, in a pressurized can, tastes like the real thing.
| Old Fashioned Gingerbread | Print |
Recipe type: Dessert
Author: Eileen Beran
Prep time:
Cook time:
Total time:
Serves: 9
Ingredients
- 1/2 cup (1 stick) butter or butter substitute, softened
- 1/2 cup sugar
- 1 egg
- 1/2 cup mild molasses (not blackstrap)
- 1 1/2 cup flour (see Note for gluten-free flour adaptation)
- 1/2 teaspoon salt
- 1 1/2 teaspoon baking soda
- 2 teaspoons ground ginger
- 3/4 teaspoon cinnamon
- 1/2 cup boiling water
Instructions
- Preheat oven to 350°F. Lightly oil 8 x 8 pan.
- In a large mixing bowl or stand mixer bowl, cream together butter and sugar. Add egg and beat well. Add molasses and beat to combine.
- In a separate medium bowl, combine flour, salt, baking soda, ginger, and cinnamon, and whisk to combine. Gradually add dry ingredients to wet ingredients and beat just until combined. Add boiling water and beat just until smooth, scraping sides once if using stand mixer. Batter will be thin.
- Place in pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool pan on rack.
- Serve warm or cool. Top with a dollop of whipped cream (1/2 pint heavy cream beaten with 1/2 tablespoon sugar and optional zest of one orange) or nondairy whipped topping.
Serving size: 1 square; Calories: 366; Fat: 21g; Saturated fat: 13g; Unsaturated fat: 0g Carbohydrates: 43g; Sugar: 22g; Fiber: 1g; Protein: 4g; Cholesterol: 84mg.
Note
Note: For gluten-free version, use a gluten-free flour blend such as Namaste Gluten-Free Perfect Flour Blend. Check the label—if your blend does not contain xanthan gum, add 1 teaspoon xanthan gum.)
(Recipe adapted from “Mom’s Molasses Bars” recope on Namaste Gluten-Free Perfect Flour Blend package.)
Shared at Simply Sugar & Gluten-Free Slightly Indulgent Tuesday.
[…] upon that seemed to have the least amount of ingredients and the most ones I had on hand was this one, which is precisely the recipe that I have adapted to be even a little healthier. For my simple […]
I mean “piece” : ) Ha, Pie would be good, too.
xoxo
I could go for a big pies of this right now! : )
xoLexie | Lexie’s Kitchen
that looks and sounds yummy It’s nice that it’l also work with gluten-free flours, though i’m not strictly gluten-free. just wondering, why not blackstrap molasses?
Although I like using blackstrap molasses in recipes, when I used it in this cake it turned out bitter.