Order Your AlmanacToday!
Photo Credit
Marie C Fields/Shutterstock
Yield
6 to 8 servings
Category
Cakes and Frostings
Course
Desserts
Credit
Fay Linden First Parish in Needham, Unitarian Universalist
Sources
Yankee Magazine Church Suppers and Potluck Dinners Cookbook
Sign up for daily recipes and kitchen tips
Have you ever wondered how to make gingerbread? The joy of old-fashioned gingerbread during the holiday season is unparalleled, evoking a sense of nostalgia and warmth. The aroma of freshly baked gingerbread wafting through the house brings memories of togetherness and tradition. The spicy sweetness of ginger, cinnamon, and molasses creates a symphony of flavors that tingles the taste buds, making every bite a heavenlydelight.
Sharing these delectable treats satisfies the palate and spreads happiness, making the holiday season truly magical. The timeless charm of old-fashioned gingerbread embodies the essence of festive cheer, making it a cherished holiday tradition forgenerations.
This is an authentic, hundred-year-old recipe that is wonderful, especially when served warm with a scoop of French vanilla ice cream or sprinkled with confectioners’sugar.
Learn how to make old-fashioned gingerbread people.
Ingredients
1/4 cup (1/2 stick) butter or margarine, at room temperature
1/2 cup sugar
1 egg
1/2 cup buttermilk
1 teaspoon baking soda
1-1/2 cups all-purpose white flour
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 cup molasses
Confectioners' sugar
Instructions
- Preheat the oven to 375 degrees F. Grease and flour an 8-inch square bakingpan.
- In a mixing bowl, cream together the butter and sugar until light and fluffy. Add the egg and beat for 1 minute. Combine the buttermilk and soda and setaside.
- In a separate bowl, sift the flour with the spices. Add the flour mixture to the sugar mixture, blending well but notbeating.
- Stir in the buttermilk, then the molasses. Pour into thepan.
- Bake for 30 to 35 minutes or until a tester inserted near the center of the cake comes out clean. Cool in the pan for 20 minutes, then turn out onto aplate.
- Sprinkle with confectioners’ sugar, ifdesired.
About The Author
The Almanac Chefs
We love introducing fun new recipes as well as time-tested recipes, straight from the archives!
ADVERTIsem*nT
Advertisem*nt
What's cooking in The Old Farmer's Store?
@Recommendation.Title
$@Recommendation.Price
BUY NOW
More Like This
Old-Fashioned Gingerbread People
How to Make a Gingerbread House
Old-Fashioned Blueberry Muffins
Old-Fashioned Lemonade Stand Lemonade
Authentic Old-Fashioned Mince Pie
Old-Fashioned Maple Baked Beans
Old-Fashioned Raisin-Filled Cookies
Grandma's Old-Fashioned Oatmeal Raisin Cookies
Herbal Folklore and Old-Fashioned Tips
Gingerbread Kids
Old-Fashioned Bread Pudding with Vanilla Sauce
Mother's Old-Fashioned Homemade Chicken and Dumplings
No content available.
ADVERTIsem*nT
Comments
Add a Comment
Since it is just 2 days away from Christmas and I am done with my Christmas baking (12 different European cookies), I will make this recipe later in January. While living in North Carolina as a military child, I remember eating gingerbread in the school cafeteria during the holiday season. During the holiday season, the cafeteria had such a wonderful aroma and the gingerbread was always topped with a deliciously warm lemon sauce.
- Reply
I was looking for aprons as presents this Christmas , and I knew you had them earlier to buy
last Christmas. Also the recipe for my grand daughter, alltho they might figure that one out.
She could use some nice cookie cutters.. Its all too late this Christmas.
- Reply
I make this gingerbread every year for Christmas. It's a staple everyone loves! This year I did a test cake with a few changes. In place of butter I used applesauce, in place of sugar I used a zero calorie brown sugar, in place of all-purpose white flour I used white wheat flour and I used 1 Tbs of ginger. Everyone who tried it agreed it was just as good. It did lack some richness without the butter but the applesauce actually made it more moist and most liked the added ginger. This recipe is a keeper!!!!
- Reply
wonderful; I could agree with the extra Ginger; Happy Holidays!
- Reply
Old-Fashioned Gingerbread is excellent with a dollop of whipped cream~
- Reply
I made this with gluten free flour and it still came out wonderful!!!
- Reply
Thank’s for your comment. I wanted to try it with gluten free flower. I will for sure now. Gingerbread is my favorite!
- Reply
Flour*
- Reply
ADVERTIsem*nT
