Best 7 Old Fashioned Gingerbread Recipes

FAVORITE OLD FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
• In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
• In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
• Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.
• Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.
• Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.
• When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350 degrees F. Spray 13x9-inch baking dish with baking spray. Combine flour, ginger, cinnamon, baking soda and salt in medium bowl; set aside.
• Combine sugar, oil and eggs in large bowl; mix well. Gradually pour molasses into sugar mixture; stir until well blended. Alternately add flour mixture and buttermilk to sugar mixture; beat well. Spread batter evenly in prepared baking dish.
• Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes before serving. Cut into 12 pieces. Dust with confectioners' sugar and garnish with Reddi-wip.

OLD-FASHIONED GINGERBREAD WITH MOLASSES WHIPPED CREAM

Steps:

• Preheat oven to 350°F. Butter and flour 9x9x2-inch metal baking pan. Using electric mixer, beat 1 cup sugar and butter in large bowl until blended. Beat in 3/4 cup molasses, then eggs 1 at a time. Sift in flour, baking soda, cinnamon, ginger, and salt; beat until blended. Beat in 1/4 cup cream, then 3/4 cup boiling water. Transfer batter to prepared pan.
• Bake cake until tester inserted into center comes out clean, about 45 minutes. Cool cake in pan on rack.
• Beat 1 1/4 cups cream and 1 tablespoon sugar in medium bowl until peaks form. Fold in 2 tablespoons molasses just until streaks appear (do not overmix). Cut cake into slices; transfer to plates. Serve with molasses whipped cream.

OLD-FASHIONED GINGERBREAD

Steps:

• Heat the oven to 350°F Butter an 8x8-inch cake pan. Sift together the flour, baking soda, ginger, cinnamon, cloves, and salt onto a sheet of waxed paper. Set aside.
• In a large mixing bowl, beat the butter until light and creamy. Add the sugar and continue beating until light and fluffy. Add the egg and beat until well combined. Scrape down the sides of the bowl and pour in the molasses in a slow, steady stream, beating all the while. Add half of the sifted dry ingredients and mix just until well combined. Mix in the remaining dry ingredients. Slowly pour in the cold water and stir until well incorporated.
• Pour the batter into the prepared pan and bake until a skewer inserted in the center comes out clean, 35 to 40 minute Let cool in the pan about 1 hour before serving.
• Beat the cream until thickened. Slowly pour in the syrup and continue beating until the cream holds soft peaks. Cut the cake into squares; serve with the whipped cream.

OLD-FASHIONED GINGERBREAD

Steps:

• Preheat oven to 350°F.
• Sift together flour, baking soda, spices, and salt into a bowl.
• Beat together butter and brown sugar in a large bowl with an electric mixer at moderately high speed until pale and fluffy, 3 to 5 minutes. Add eggs 1 at a time, beating well after each addition, then beat in molasses. (Batter may look separated.) Mix in flour mixture at low speed, then water, mixing until batter is smooth, about 1 minute.
• Pour batter into a buttered 9-inch square metal baking pan (2 inches deep). Bake in middle of oven until a tester comes out clean, 35 to 40 minutes. Cool in pan on a rack, about 20 minutes, then serve warm.

OLD FASHIONED GINGERBREAD

Steps:

• 1. Preheat oven to 350 degrees F (175 degrees C). Greased and flour one 9 inch square pan.
• 2. Cream together the brown sugar, oil and applesauce. Add egg, and beat well. Mix in the molasses.
• 3. Sift together the flour, baking soda, salt, cinnamon, ginger and clove. Add dry ingredients to the creamed mixture; add the hot water, and mix well.
• 4. Pour batter into pan and bake for 45 minutes. Allow to cool in pan and serve cold. This tastes much better cold than warm. If you tastes this while its warm the gingerbread flavor is just too intense!
• 5. ***Optional - Top with the spiced drizzle when the gingerbread is completely cooled.