This classic soft gingerbread is a cozy, spiced cake that brings warmth and nostalgia in every bite. Flavored with molasses and ground ginger, it’s enriched with shortening and just the right amount of sweetness. Its soft, tender crumb is achieved by mixing boiling water into the batter, a traditional method found in many old-fashioned recipes. Ideal for autumn and winter gatherings, this humble treat is delicious on its own or served warm with whipped cream or a dusting of powdered sugar.
Ingredients
- 2 tsp ground ginger
- ½ tsp salt
- ½ cup sugar
- ½ cup molasses
- 1 egg
- 2 tbsp shortening (melted)
- 2 tsp baking soda
- ½ tbsp boiling water (for soda)
- 2 cups all-purpose flour
- ½ cup boiling water (added last)
Instructions
Step 1: Mix Sugar & Molasses
- Stir the sugar and molasses together in a large mixing bowl.
Step 2: Add Egg & Shortening
- Beat in the egg, then stir in the melted shortening.
Step 3: Dissolve Baking Soda
- Dissolve the baking soda in 1/2 cup boiling water and add to the mixture.
Step 4: Sift in Flour
- Sift the flour and add it gradually to the bowl, stirring just to combine.
Step 5: Add Final Water & Mix
- Stir in the remaining 1/2 cup boiling water until smooth.
Step 6: Bake
- Pour into a well-greased baking tin and bake at 400°F for 15 minutes.
Tips
- Serve warm with whipped cream or vanilla ice cream
- Add a pinch of cloves or nutmeg for deeper spice
- Substitute dark molasses for a richer flavor
- Dust with powdered sugar before serving
- Cut into small squares for dessert trays
- Serve with coffee or hot tea
- Bake in individual ramekins for single servings
- Lightly drizzle with lemon glaze for contrast
- Store tightly wrapped to retain moisture
Nutrition
Calories: 245kcalCarbohydrates: 45gProtein: 3.5gFat: 6.5gSaturated Fat: 3.8gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.7gTrans Fat: 0.2gCholesterol: 35mgSodium: 390mgPotassium: 185mgFiber: 1.5gSugar: 26gVitamin A: 190IUCalcium: 85mgIron: 1.8mg
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