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Old-Fashioned Gingerbread

Photo Credit
Marie C Fields/Shutterstock
The Editors
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
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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

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Comments

P. Dyer (not verified)

11 months ago

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.

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.

Keri (not verified)

2 years 11 months ago

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!!!!

wonderful; I could agree with the extra Ginger; Happy Holidays!

Anne (not verified)

2 years 11 months ago

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

Priscilla Cobb (not verified)

5 years 11 months ago

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

Thank’s for your comment. I wanted to try it with gluten free flower. I will for sure now. Gingerbread is my favorite!