Recipe: Refrigerator Gingerbread 🍞
Description: This delightful gingerbread recipe is a cherished gem from my grandmother’s 1941 cookbook, the “New American Cook Book.” It’s perfect for those cozy baking days when you crave the nostalgic aroma of spices wafting through your kitchen. With a preparation time of just 20 minutes and a total cooking time of 30 minutes, it’s a quick and rewarding treat to whip up.
Recipe Category: Breads 🥖
Keywords: < 60 Mins, Oven 🕒🔥
Nutritional Information:
- Calories: 363.6 per serving
- Fat Content: 14.6g
- Saturated Fat Content: 3.8g
- Cholesterol Content: 53.5mg
- Sodium Content: 334.4mg
- Carbohydrate Content: 53.6g
- Fiber Content: 1.1g
- Sugar Content: 25.1g
- Protein Content: 5.3g
Servings:
- Recipe Servings: 8
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 cups | Flour |
| 1 1/2 tsp | Baking powder |
| 1 tsp | Ginger |
| 1 tsp | Cinnamon |
| 1/4 tsp | Allspice |
| 1/4 tsp | Cloves |
| 1/4 tsp | Nutmeg |
| 1/2 tsp | Salt |
| 1/2 tsp | Baking soda |
| 1/2 cup | Shortening |
| 1/2 cup | Sugar |
| 1/2 cup | Buttermilk |
| 2 | Eggs |
| 1/2 cup | Molasses |
Instructions:
-
Sift flour and measure. Ensure you have precisely 2 cups of sifted flour ready for your gingerbread batter.
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Sift again with baking powder, ginger, cinnamon, allspice, cloves, nutmeg, soda, and salt. This step ensures that all the dry ingredients are thoroughly combined, resulting in a perfectly spiced gingerbread.
-
Cream shortening and sugar with 2 tablespoons buttermilk. In a mixing bowl, cream together the shortening and sugar with 2 tablespoons of buttermilk until light and fluffy.
-
Add eggs and mix well; add molasses. Gradually add the eggs to the creamed mixture, ensuring each is well incorporated. Then, mix in the molasses until the batter is smooth and rich.
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Add dry ingredients and remaining buttermilk alternately to creamed mixture. Slowly incorporate the dry ingredients mixture into the batter, alternating with the remaining buttermilk. This technique ensures a well-mixed and evenly textured batter.
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Keep covered in the refrigerator until ready to bake. For optimal flavor development, cover the gingerbread batter and let it chill in the refrigerator until you’re ready to bake.
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Bake in two 9-inch layer cake pans in a moderate oven at 350°F for 30 minutes. Divide the batter evenly between two greased 9-inch layer cake pans and bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until a toothpick inserted into the center comes out clean.
Serving Suggestions:
- Enjoy your freshly baked gingerbread warm from the oven with a dollop of whipped cream or a drizzle of caramel sauce for an indulgent treat.
- Pair slices of gingerbread with a hot cup of tea or coffee for a delightful afternoon pick-me-up.
- Wrap individual slices of gingerbread in parchment paper and tie with twine for a charming homemade gift during the holiday season.
Tips:
- For an extra burst of flavor, consider adding a handful of chopped crystallized ginger or toasted nuts to the batter.
- Store any leftover gingerbread in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
- Experiment with different types of molasses for varying levels of sweetness and depth of flavor in your gingerbread.
This Refrigerator Gingerbread recipe is sure to become a cherished favorite in your baking repertoire, evoking fond memories with every bite. Enjoy the cozy comfort of homemade gingerbread any time of year! 🎄✨
