Hot Water Gingerbread
Warm your home with the nostalgic aroma of Hot Water Gingerbread, a moist and richly spiced dessert that's perfect for cozy gatherings or afternoon tea. This classic recipe combines pantry staples like molasses, ground ginger, cinnamon, and cloves, creating a deep, warming flavor profile that’s beautifully complemented by its soft, tender crumb. The unique addition of hot water ensures a smooth batter and irresistibly moist texture, while brown sugar and melted butter lend a caramel-like sweetness. Quick to prepare in just 15 minutes and baked to perfection in under 40 minutes, this versatile treat is ideal for holiday celebrations or a comforting weekday indulgence. Serve it warm, topped with whipped cream or a dusting of powdered sugar, and enjoy a timeless dessert that pairs perfectly with a cup of tea or coffee. Keywords: hot water gingerbread, classic gingerbread recipe, moist gingerbread dessert, holiday baking, spicy molasses cake.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 teaspoon Baking soda
- 2 teaspoons Ground ginger
- 1 teaspoon Ground cinnamon
- 0.5 teaspoon Ground cloves
- 0.5 teaspoon Salt
- 0.75 cup Brown sugar, packed
- 0.5 cup Unsalted butter, melted
- 0.5 cup Molasses
- 0.75 cup Hot water
- 1 piece Large egg
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and grease an 8x8-inch baking pan or line it with parchment paper.
In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, ground ginger, cinnamon, cloves, and salt. Set aside.
In a large mixing bowl, combine the brown sugar and melted butter, stirring until smooth and creamy.
Add the molasses to the butter and sugar mixture, then stir in the hot water. Mix until well combined.
Lightly beat the egg, then add it to the wet ingredients along with the vanilla extract. Stir until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring gently until the batter is smooth. Be careful not to overmix.
Pour the batter into the prepared baking pan, spreading it evenly.
Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean.
Remove the gingerbread from the oven and let it cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Slice into squares or rectangles and serve warm or at room temperature. Optionally, top with whipped cream or a dusting of powdered sugar.
Nutrition Facts
Calories |
2862 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 62.7 g | 314% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 444 mg | 148% | |
| Sodium | 2638 mg | 115% | |
| Total Carbohydrate | 455.9 g | 166% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 266.8 g | ||
| Protein | 32.6 g | 65% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 596 mg | 46% | |
| Iron | 21.2 mg | 118% | |
| Potassium | 2932 mg | 62% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
