Ingredients

This recipe serves 8–10 slices and uses classic ingredients for rich, flavorful gingerbread:

• 1/2 cup unsalted butter, softened
• 1/2 cup brown sugar, packed
• 1/2 cup molasses or dark treacle
• 1 large egg
• 1 cup hot water
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• Optional: 1/4 teaspoon nutmeg for extra warmth

Step-by-Step Instructions

1. Preheat the oven: Set your oven to 350°F (175°C). Grease a 9×9-inch baking pan or line it with parchment paper.
2. Mix wet ingredients: In a large bowl, cream together softened butter and brown sugar until light and fluffy. Beat in the molasses and egg until well combined.
3. Add hot water: Stir in hot water gradually — this will thin the mixture slightly and help keep the gingerbread moist.
4. Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg if using.
5. Make the batter: Slowly fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the texture tender.
6. Bake: Pour batter into prepared pan and smooth the top. Bake for 35–40 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool: Allow gingerbread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Tips for Perfect Old-Fashioned Gingerbread

• Molasses choice: Use blackstrap for a deeper, richer flavor or mild molasses for a lighter sweetness.
• Don’t overmix: Overmixing can make the cake dense — fold gently for a tender crumb.
• Spice balance: Adjust the ginger and cinnamon to taste; more ginger gives a zesty kick.
• Optional extras: Add chopped crystallized ginger, raisins, or chopped nuts for texture and flavor.

Serving Ideas

This gingerbread is versatile and can be enjoyed in many ways:

• Warm slices with a cup of tea or coffee ☕
• Top with custard or vanilla sauce for a classic pudding-style dessert 🍮
• Add whipped cream or a cream cheese glaze for extra indulgence 🍶
• Serve with fresh berries for a pop of color and freshness 🍓

Storage

Store leftover gingerbread in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly in plastic wrap and refrigerate for up to 1 week. This gingerbread also freezes well — wrap in foil or plastic wrap and freeze for up to 2 months. Thaw at room temperature before serving.

Variations

• Sticky gingerbread: Pour a simple syrup or honey glaze over the baked gingerbread for extra moistness.
• Chocolate twist: Add 1/2 cup of mini chocolate chips for a sweet surprise.
• Festive nuts: Fold in chopped pecans, walnuts, or almonds for added crunch.
• Spiced custard topping: Serve with a warm custard flavored with a hint of cinnamon or ginger for a cozy dessert.