Old Fashioned Gingerbread Recipe Southern Living
Topic: Old Fashioned Gingerbread Recipe Southern Living
Old Fashioned Gingerbread Recipe Southern Living
Nothing says “Christmas” like the sweet and spicy aroma of a newly cooked pan of gingerbread. We’re not talking about the crisp cookies or the icing-and-candy-covered houses. The flavour of those Christmas treats cannot compete with a slice of soft, strongly spiced gingerbread cake.
The baking and sharing gingerbread tradition began in Europe some hundred years ago. It spread to the colonial South as families relocated to the region and took their recipes and traditions. Dried spices like cinnamon, nutmeg, mace, allspice, and cloves came by sea in Southern ports and spread inland because they were easier to transport and store.
Whole dried spices can be stored for months and preserve their flavour and scent. When paired with inexpensive sweets (such as molasses or honey) and farmstead essentials (such as butter and eggs), gingerbread could be created at home by home bakers when more expensive ingredients were not available, which is why it became such a popular delicacy.
If you don’t have all of the ground spices, you can use two teaspoons of pumpkin pie spice in place of the black pepper.
Old Fashioned Gingerbread Recipe Southern Living
PrintOld Fashioned Gingerbread Recipe Southern Living
- Prep Time: 20
- Cook Time: 120
- Total Time: 2 hours 20 minutes
- Yield: Serves 9
Ingredients
- 2/3 cup dark brown sugar, packed
- Molasses or sorghum syrup, 2/3 cup
- 2/3 cup hot water
- 1/4 cup cubed cold unsalted butter
- 1 tsp. baking soda
- A half teaspoon kosher salt
- A single huge egg
- 1 ½ cups all-purpose flour, additional more for baking
- 2 tablespoons ginger powder
- 1 teaspoon cinnamon powder
- A quarter teaspoon of ground nutmeg
- 1/4 teaspoon allspice, ground
- A quarter teaspoon of ground cloves
- 1/4 teaspoon ground black pepper
- For dusting, use powdered sugar.
- Whipped Brown Sugar with Ginger Cream
Instructions
- Preheat oven to 350 degrees Fahrenheit. In a medium mixing basin, combine brown sugar, molasses, boiling water, and cubed butter until the butter melts. Mix in the baking soda and salt. Allow standing for about 25 minutes, or until lukewarm. Whisk in the egg.
- In a separate bowl, whisk together flour, ginger, cinnamon, nutmeg, allspice, cloves, and black pepper; add to brown sugar mixture and stir until smooth. Pour into a 9-inch square pan that has been generously greased (with butter or cooking spray) and dusted.
- Bake for 20 to 25 minutes, or until a toothpick inserted into the centre comes out clean. 10 minutes in the pan. Incredible gingerbread entirely on a wire rack, about 1 hour. (For the best texture, wrap securely in plastic wrap or store in an airtight container overnight before serving.)
- Keep in an airtight container for up to three days.
- Sprinkle with powdered sugar and cut into 9 squares just before serving. Whipped Cream with Brown Sugar and Ginger
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People Also Ask:
What can you substitute for molasses in gingerbread recipe?
Dark corn syrup is a good substitute for molasses if you want a molasses flavour. It has a faint molasses flavour and a comparable consistency. If you require a cup of molasses, use a cup of dark corn syrup instead. In gingerbread cookies, dark corn syrup is advised as a molasses replacement.
What were some of the main ingredients of the original gingerbread?
Initially, rye flour and honey were seasoned with ginger, cinnamon, cloves, nutmeg, and, occasionally, black pepper. Wheat flour, eggs, butter, golden syrup, maple syrup, dried fruit and nuts, and various flavourings and leaveners became prevalent as recipes were altered.
What is traditional gingerbread?
Gingerbread is a general term for various baked foods spiced with ginger, cloves, nutmeg, and cinnamon and sweetened with honey, sugar, or molasses. Gingerbread treats range from a soft, moist loaf cake to something resembling a ginger snap.
What kind of molasses do you use for gingerbread?
Blackstrap molasses has a more robust flavour and a darker appearance, but heating or fancy molasses produces a better-tasting finished product. Cooking molasses is the most used in gingerbread because it combines the most outstanding qualities of both: dark, flavorful, and sweet.
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