My Mothers Gingerbread
Warm, nostalgic, and bursting with fragrant spices, My Mother’s Gingerbread is the quintessential holiday treat that will transport you straight to cozy family gatherings. Crafted from simple pantry staples like molasses, brown sugar, and a medley of warming spices—ginger, cinnamon, and cloves—this dessert boasts a delightfully soft and moist texture thanks to the addition of boiling water in the batter. With a quick prep time of 15 minutes and a bake time of 35, you'll have a homemade gingerbread ready to serve in under an hour. Perfectly spiced and slightly sweet, it's divine served warm with a dollop of whipped cream, a dusting of powdered sugar, or a scoop of velvety vanilla ice cream. Whether you're enjoying it as an afternoon treat or a festive dessert, this classic recipe is a testament to the comforting magic of family traditions.
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Recipe Information
Ingredients
- 120 grams unsalted butter
- 200 grams brown sugar
- 200 ml molasses
- 1 piece large egg
- 250 grams all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground cloves
- 0.5 teaspoon salt
- 120 ml boiling water
Instructions
Preheat your oven to 175°C (350°F). Grease and lightly flour an 8x8 inch (20x20 cm) baking pan or line it with parchment paper.
In a large bowl, cream together the butter and brown sugar until light and fluffy, about 2-3 minutes using a hand or stand mixer on medium speed.
Mix in the molasses until fully incorporated, then beat in the egg until smooth.
In a separate medium bowl, combine the all-purpose flour, baking soda, ground ginger, ground cinnamon, ground cloves, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Carefully stir in the boiling water until the batter is smooth. The batter will be fairly thin, which is normal.
Pour the batter evenly into the prepared baking pan and smooth the top with a spatula.
Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the gingerbread comes out clean.
Remove the pan from the oven and let the gingerbread cool in the pan for about 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Serve warm or at room temperature, optionally dusted with powdered sugar, or topped with whipped cream or vanilla ice cream.
Nutrition Facts
Calories |
3421 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.7 g | 142% | |
| Saturated Fat | 62.0 g | 310% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 452 mg | 151% | |
| Sodium | 2692 mg | 117% | |
| Total Carbohydrate | 594.3 g | 216% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 397.2 g | ||
| Protein | 33.3 g | 67% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 844 mg | 65% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 4614 mg | 98% | |
*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.
