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Old-Fashioned Gingerbread

Photo Credit
Marie C Fields/Shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
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

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 heavenly delight. 

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 for generations.

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

  1. Preheat the oven to 375 degrees F. Grease and flour an 8-inch square baking pan.
  2. 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 set aside. 
  3. In a separate bowl, sift the flour with the spices. Add the flour mixture to the sugar mixture, blending well but not beating. 
  4. Stir in the buttermilk, then the molasses. Pour into the pan.
  5. 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 a plate. 
  6. Sprinkle with confectioners’ sugar, if desired.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

P. DyerSat, 12/23/2023 - 08:49

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.

KeriWed, 12/22/2021 - 16:54

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!!!!

AnneTue, 12/21/2021 - 11:22

Old-Fashioned Gingerbread is excellent with a dollop of whipped cream~

Priscilla CobbThu, 12/20/2018 - 16:04

I made this with gluten free flour and it still came out wonderful!!!