Soft Gingerbread is a classic American dessert that captures the cozy essence of home baking. Made with rich molasses, warm spices like cinnamon, ginger, and nutmeg, and tenderized with sour milk or buttermilk, this cake-style gingerbread is incredibly moist, flavorful, and aromatic. Baked in a simple sheet pan, it rises to a soft, pillowy texture with just the right balance of sweetness and spice. Perfect for chilly days, holiday gatherings, or a comforting treat with a cup of tea, this gingerbread is a timeless favorite that brings old-fashioned charm to the modern table.
Ingredients
- 3 cups sifted flour (level)
- 1 tsp salt
- 1 tsp baking soda
- 1 tsp ginger
- 2 tsp cinnamon
- ½ tsp nutmeg (grated)
- 2 eggs ((arge)
- ¼ cup granulated sugar
- 5 tbsp vegetable oil
- 1 cup molasses
- 1 cup sour milk or buttermilk
Instructions
Preheat the Oven:
- Set your oven to 350°F (175°C).
- Grease a 9×13-inch baking pan or line it with parchment paper for easy removal.
Prepare Dry Ingredients:
- In a large mixing bowl, sift together the flour, salt, baking soda, ginger, cinnamon, and nutmeg.
- Ensure the spices are evenly distributed throughout the flour mixture.
Combine Wet Ingredients:
- In a separate bowl, beat the eggs until they are light and frothy.
- Add the granulated sugar, vegetable oil, and molasses to the beaten eggs. Mix until well combined.
Incorporate Sour Milk:
- Gradually stir the sour milk or buttermilk into the wet mixture, ensuring a smooth consistency.
- Combine Wet and Dry Mixtures:
- Make a well in the center of the dry ingredients.
- Pour the wet mixture into the well.
- Stir gently until just combined, being careful not to overmix. The batter should be smooth and free of lumps.
Bake the Gingerbread:
- Pour the batter into the prepared baking pan, spreading it evenly.
- Place the pan in the preheated oven and bake for 30 to 35 minutes.
- To check for doneness, insert a toothpick into the center of the cake; it should come out clean or with a few moist crumbs.
Cool and Serve:
- Remove the gingerbread from the oven and allow it to cool in the pan on a wire rack.
- Once cooled, cut into squares and serve.
- Optional: Dust with powdered sugar or serve with a dollop of whipped cream for added indulgence.
Tips
- Sour Milk Substitute: If you don’t have sour milk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of regular milk. Let it sit for 5 minutes before using.
- Storage: Store any leftover gingerbread in an airtight container at room temperature for up to 3 days, or refrigerate for longer shelf life.
- Serving Suggestions: This gingerbread pairs wonderfully with a cup of hot tea or coffee, making it a perfect treat for chilly evenings.
Nutrition
Calories: 286kcalCarbohydrates: 49gProtein: 6gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 30mgSodium: 149mgPotassium: 490mgFiber: 1gSugar: 26gVitamin A: 75IUVitamin C: 0.04mgCalcium: 96mgIron: 2mg
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