Gingerbread
Ingredients
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- 2 cups all-purpose flour
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/2 tsp fine salt
- 1 cup water
- 1 tsp baking soda
- 3/4 cup unsulphured molasses
- 1/2 cup brown sugar
- 1 large egg
- 1/2 cup unsalted butter
- powdered sugar – for serving
Instructions
1. Preheat the oven to 350°F (175°C). Grease a 9-inch square baking pan and line the bottom with parchment.
2. In a medium bowl, whisk together all-purpose flour, ground ginger, ground cinnamon, ground cloves, and fine salt until evenly combined.
3. In a heatproof measuring cup, stir baking soda into boiling water until dissolved; it will foam.
4. In a large bowl, whisk unsulphured molasses, brown sugar, and egg until smooth; melt unsalted butter and whisk it in until glossy.
5. Whisk in the hot liquid from step 3 until evenly combined.
6. Add the wet mixture to the dry ingredients and whisk or fold just until a smooth, pourable batter forms; do not overmix.
7. Scrape the batter into the prepared pan and smooth the top. Bake until the top springs back to a light touch and a toothpick inserted in the center comes out clean or with a few moist crumbs, 30–35 minutes.
8. Cool in the pan on a rack for 15 minutes, then run a knife around edges and invert or leave in the pan to finish cooling.
9. Dust with powdered sugar (for serving), slice into squares, and serve warm or at room temperature.
Gingerbread is a warmly spiced, molasses-forward cake with a tender, moist crumb and a comforting aroma that fills the kitchen. Its flavors balance the deep, bittersweet notes of molasses with lively ginger and supporting spices like cinnamon and cloves. Served warm or at room temperature, it’s satisfying on its own and also welcomes a simple dusting of powdered sugar or a dollop of softly whipped cream.
Historically, gingerbread traces back to medieval Europe where honey-sweetened, spiced breads and cakes were celebrated at fairs and holidays. With the advent of New World molasses, Anglo-American bakers developed a distinctly rich, dark version that became a cold-weather staple in the United States. Over time, regional variants emerged—from treacle-laced British loaves to German Lebkuchen—yet the homey, pan-baked molasses cake remains a beloved classic across many tables.