This makes the perfect dessert for cold winter days and holiday gatherings. Rich, spicy, and not-to-sweet. You will want to serve this with hot coffee for the adults and cold milk for the kids.
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REAL Gingerbread is Amazing
I remember my mom making gingerbread when I was a teen. She baked it up into a fluffy cake and added a dollop of homemade whipped cream. It was spicy, rich, and divine. Up until then, I had no idea gingerbread was anything other than a crunchy cookie that would never be my first choice.
I’ll be honest, traditional gingerbread isn’t something I make often, but it is perfect chilly winter days and holiday celebrations.
Traditional gingerbread starts with all the ingredients you would expect. Ginger, cinnamon, butter, molasses, brown sugar…making this always makes me feel like I’m in Laura Ingalls book…never a bad thing.
This recipe is simple to make. Start by combining the dry ingredients.
You combine the butter, hot water, molasses, and brown sugar until the butter melts.
Pour the wet ingredients into mixing bowl with dry ingredients.
Pour the batter into a greased and floured pan. I really love using my 8-inch cast iron pan for this.
Bake at 350 degrees for 35-40 minutes.
Whip up some fresh cream (unless you’re lucky enough to own this…still on my wish list). Or serve with cranberry fluff.
Serve this amazing dessert with freshly popped corn, coffee, and milk.
It won’t disappoint!
This gingerbread is baked in an 8-inch cast iron skillet. This creates a warm, rustic dessert that brings back nostalgic memories.
- 1.5 cups flour sifted
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons ginger ground
- 1 teaspoon cinnamon
- 1/4 cup butter softened
- 2/3 cup brown sugar
- 2/3 cup molasses
- 2/3 cup hot water
- 1 teaspoons vanilla extract
- 1 egg beaten
Preheat oven to 350 degrees.
Prepare cast iron skillet by rubbing with butter and sprinkling with flour.
In a medium bowl combine flour, baking soda, salt, ginger, and cinnamon.
In separate bowl combine butter, brown sugar, molasses, and hot water. Mix until butter is almost melted.
Mix in egg and vanilla.
Combine wet and dry ingredients until batter is free of lumps.
Pour batter into skillet.
Combine wet and dry ingredients until batter is free of lumps. Pour batter into skillet. Bake for 30-35 minutes or until knife comes out clean.
Let cool and cut into 8-10 equal slices. Serve with fresh whipped cream and berries.
I had never made gingerbread before but made this last week and it was tasty!
I am so glad you like it!