Soft Gingerbread
This classic gingerbread recipe from 1900 offers a comforting taste of history with a soft, tender crumb. The warm spices of ginger and cinnamon combine with molasses and a touch of sweetness for a rich, aromatic flavor. Baked in a moderate oven, this gingerbread is perfect served warm or cold, making it a satisfying treat for any occasion.
Ingredients
- 1 C Molasses
- 1 t Baking soda (Originally saleratus (historical name for baking soda).)
- 2 T Sugar
- 2 t Ground ginger
- 1/3 C Butter (or vegetable shortening) (Originally butter and lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- 1 t Ground cinnamon
- 1/4 C Warm water
- 1 t Salt
- 2 C All-purpose flour
- 1 tablespoon Butter (Quantity estimated (not specified in original recipe). Used for greasing the pan.)
Instructions
- 1In a large bowl, cream together the butter and lard (or butter). Add the sugar, molasses, and warm water; mix well.
- 2In a separate bowl, mix and sift together the baking soda, ground ginger, ground cinnamon, salt, and flour.
- 3Add the dry ingredients to the wet ingredients and mix until just combined. Pour the batter into a well-buttered pan. Preheat oven to 350°F (175°C). Bake for 25 minutes.
- 4Serve the gingerbread hot or cold.