Favorite Old Fashioned Gingerbread Recipe - Allrecipes.com
Favorite Old Fashioned Gingerbread Recipe
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Favorite Old Fashioned Gingerbread
See how to make soft, spicy gingerbread for the holidays. See more
  • READY IN hrs

Favorite Old Fashioned Gingerbread

Recipe by  

"This is everyone's holiday favorite, even the busy cook's, because it is so easy to make."

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Ingredients Edit and Save

Original recipe makes 1 9-inch square cake Change Servings
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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
Kitchen-Friendly View
  • PREP 25 mins
  • COOK 1 hr
  • READY IN 1 hr 45 mins
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Reviews More Reviews

Most Helpful Positive Review
Nov 13, 2005

This gingerbread, handsdown, is the best I've ever tasted. I doubled the spices, used a whole cup of robust molasses, and added 1/2 cup applesauce. It turned out moist and absolutely delish. I've made it twice already and even those who swear they hate gingerbread say that this is to die for. Here's a secret idea that I got from a restaurant...Toast a slice in a toaster over then drizzled with caramel sauce (homemade is the best) and add a scoop of vanilla ice cream. Amazing. I will be making this forever.

 
Most Helpful Critical Review
Jan 20, 2008

Awful, dry as a bone with no flavor. If the recipe needs as much attention as the reviewers say, than they shouldn't be giving it 5 stars. Submit a new recipe with the successful changes please.

 
Oct 14, 2007

OMG this is probably the BEST cake recipe I've found on this website!! It tasted much better than I expected. I doubled all the spices, replaced half of the butter with applesauce, replaced the molassass with 1/2 cup brown sugar and 1/2 cup honey. I will DEFINITELY be making this again!

 
Oct 16, 2003

This is really good. I recommend increasing the cinnamon and ginger to at least 2 teaspoons each. I personally like my gingerbread a bit more moist, so I will add a little bit more water next time (maybe an additional 2 tablespoons of water). I baked in a springform pan as well (9 1/2 ") and it was really pretty. You can sprinkle powdered sugar over the top for a nice presentation.

 
Nov 23, 2010

I give this recipe 5 stars, but with a disclaimer... it depends on which kind of molasses is used, a triumphant 5 stars using Unsulphured, but a paltry 2 stars using Blackstrap. Here's why: Please remember there are three distinctly different choices when it comes to molasses, as it will impact your recipe's flavor quite a lot. 1) Unsulphured Molasses is the sweetest, with a mild molasses taste. 2) Sulphured Molasses is less sweet, more minerally, with a stronger molasses taste. 3) Blackstrap Molasses is not very sweet at all, has a hard, licorice-like flavor... so choose carefully, your satisfaction will depend on it. And yet how many of these recipes recommend any one kind... they just say molasses...lol, is it just me?

 
Nov 12, 2003

We loved this moist gingerbread. I put it in a loaf pan, which worked out great. A creamcheese with orange peel frosting tops this well. Especially when you're sharing it with the office! They raved about it! I added 2 tsp. of ginger, but kept everything else as Charles submitted it. It has a lot of flavor and the texture was light and moist. Great with a rich cup of coffee!

 
Dec 30, 2005

Great basic. Tripled the ginger, cinnamon, and clove. 1/2 cup of apple sauce. Rest as is with whip cream. Next time, I might try the darkest molasses I can find. Unsalted butter please.

 
Nov 12, 2003

Delicious gingerbread. Will make again. Especially good with ice cream. In my oven, the 1 hour cooking time was too much-it started to scorch at 50 mins. Will begin checking at 45 mins next time. Thank you!

 

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Nutrition

  • Calories
  • 375 kcal
  • 19%
  • Carbohydrates
  • 65.3 g
  • 21%
  • Cholesterol
  • 51 mg
  • 17%
  • Fat
  • 11.2 g
  • 17%
  • Fiber
  • 1.1 g
  • 5%
  • Protein
  • 4.4 g
  • 9%
  • Sodium
  • 435 mg
  • 17%

* Percent Daily Values are based on a 2,000 calorie diet.

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