What’s better than old fashioned gingerbread at the holidays? Not too much. ;) Hope you enjoy this old recipe of mine!
It is so lovely and so delicious.
And a classic. A must for us every holiday season, don’t you think?
It’s an old recipe I’ve had for many, many years now. I’ve tweaked it here and there over the years.
I had a really hard time getting a “yummy” looking photo of this gingerbread.
It’s terrible that I couldn’t seem to convey in the photos how incredibly good this is.
But trust me on this, it’s the most flavorful, most divine and delicious gingerbread ever.
It has such a delicate crumb that it tends to crumble a bit as you slice it. (as you can see above)
If you place it in the refrigerator for 30 minutes it will be easier to slice. (and easier to remove from the pan)
However, you then lose that warm, out of the oven, goodness. ;)
Just let it crumble a bit. :)
But for serving purposes, chill first for best results.
Here’s what it will look like as it goes into the oven.
The recipe follows.
If you are a gingerbread lover, I hope that you will give this recipe a try!
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- 1/2 cup butter
- 1/2 cup dark brown sugar
- 1 egg
- 1 cup molasses
- 1/4 cup maple syrup dark natural
- 2-1/2 cups all purpose flour
- 1-1/2 tsp salt
- 1-1/2 tsp baking soda
- 1 tsp cinnamon
- 1 tsp cloves
- 1 tsp freshly grated ginger root
- 1 cup hot water
Cream butter and sugar until fluffy.
Add the egg, molasses and maple syrup.
Combine flour and remainder of dry ingredients in a separate bowl.
Add the flour mixture and the hot water alternately, blending well after each addition.
Pour into a greased and floured pan. (I usually use a bundt pan)
Bake at 350 for 35-40 minutes.
Serve with freshly whipped cream, if desired.
Be sure to use the dark brown sugar, dark maple syrup and fresh ginger to get the richest flavor.
This is wonderful served with a dollop of freshly made whipped cream.
If serving and the gingerbread crumbles, refrigerate for 30 minutes before slicing.
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