Old-Fashioned Gingerbread Recipe

This Old-Fashioned Gingerbread Recipe is a moist and spicy recipe, which is made with rich molasses and crystallized ginger. It’s the ultimate comfort food recipe, ready in about 2 hours.

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Old-Fashioned Gingerbread Recipe Ingredients

• 1/4 cup dark rum or water
• 1/2 cup golden raisins
• 1/4 pound (1 stick) unsalted butter
• 1 cup unsulphured molasses
• 1 cup (8 ounces) sour cream
• 1 1/2 teaspoons grated orange zest
• 2 1/3 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 1/2 teaspoons ground ginger
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/2 teaspoon kosher salt
• 1/3 cup minced dried crystallized ginger (not in syrup)
• 1 cup confectioners’ sugar, optional
• 2 tablespoons plus 1 teaspoon freshly squeezed orange juice

How To Make Old-Fashioned Gingerbread Recipe

1. Prep Oven and Pan: Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan, line it with parchment paper, then grease and flour the parchment.
2. Plump the Raisins: In a small pan, combine the rum (or water) and raisins. Cover and heat until the liquid boils. Turn off the heat and set aside to let the raisins plump up.
3. Make the Molasses Base: In another small pan, melt the butter with the molasses, bringing the mixture to a boil over medium heat. Pour this hot mixture into the bowl of an electric mixer and let it cool for 5 minutes.
4. Combine Wet Ingredients: Once cooled slightly, use the paddle attachment to mix the sour cream and orange zest into the molasses mixture.
5. Combine and Add Dry Ingredients: Meanwhile, sift the flour, baking soda, ground ginger, cinnamon, cloves, and salt together in a small bowl. With the mixer on low speed, slowly add this dry mixture to the wet ingredients and mix only until a smooth batter forms.
6. Add Mix-Ins and Bake: Drain any excess liquid from the raisins. Using a spatula, fold the drained raisins and the minced crystallized ginger into the batter. Pour the batter into the prepared pan and bake for about 35 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool and Glaze: Let the gingerbread cool completely in the pan on a wire rack. Once cooled, whisk together the confectioners’ sugar and orange juice to make a glaze. Pour the glaze over the gingerbread, allowing it to drip down the sides. Let the glaze set before cutting into squares to serve.

Recipe Tips

• What kind of molasses should I use? For a classic, robust flavor that isn’t too bitter, unsulphured molasses is the best choice. Blackstrap molasses can be used, but it will result in a much darker, less sweet, and more intensely flavored gingerbread.
• Why is my gingerbread dry? Dry gingerbread is almost always a result of overbaking. Check for doneness at the 30-minute mark. The cake is ready when a toothpick inserted into the center comes out clean. The top should be firm but still moist.
• Can I make this ahead of time? Absolutely. Gingerbread is one of those cakes whose flavor actually improves with time. You can bake it a day in advance, store it covered at room temperature, and glaze it just before serving.
• Do I have to use rum for the raisins? No, the rum is optional. Soaking the raisins in hot water will plump them up just as well and is a great non-alcoholic alternative.

What To Serve With Old-Fashioned Gingerbread

This warm, spicy gingerbread is delicious on its own but is traditionally served with a creamy or tangy topping.

• A dollop of fresh whipped cream or crème fraîche
• A classic lemon sauce or lemon curd
• A scoop of vanilla bean or eggnog ice cream
• Poached pears or a simple apple sauce

How To Store Old-Fashioned Gingerbread

Room Temperature: Store the gingerbread in an airtight container at room temperature. It will stay moist and delicious for up to 5 days. Freeze: Wrap the un-glazed gingerbread tightly in a layer of plastic wrap and a layer of foil. It can be frozen for up to 3 months. Thaw at room temperature and glaze before serving.

Old-Fashioned Gingerbread Nutrition Facts

• Serving: 1 square (of 9)
• Calories: 480kcal
• Protein: 5g
• Fat: 15g
• Carbohydrates: 80g
• Sugar: 50g
• Sodium: 280mg

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

FAQs

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