Cakes/ Christmas

Old-Fashioned Gingerbread

Old-Fashioned Gingerbread – Deliciously moist gingerbread that is loaded with warm, comforting flavours and topped with a dollop of whipped cream. The BEST old-fashioned gingerbread!

Old-Fashioned Gingerbread

I absolutely LOVE this Old-Fashioned Gingerbread recipe.

This gingerbread is incredibly moist and fluffy (whilst still being slightly dense), loaded with warm, comforting flavours, and is served with a dollop of homemade whipped cream.

If you enjoyed my Gingerbread Cake Roll, then you’ll love this recipe!

Old-Fashioned Gingerbread

How to make Old-Fashioned Gingerbread

Ingredients you’ll need:

  • Unsalted butter
  • Hot water
  • Light brown sugar
  • Large eggs
  • Molasses or black treacle: NOT blackstrap.
  • Greek-style yogurt
  • Plain/all-purpose flour
  • Baking powder
  • Baking soda
  • Ground ginger, cinnamon, nutmeg, and cloves
  • Salt

For the whipped cream, you’ll need:

  • Heavy or double cream
  • Icing/powdered sugar
  • Vanilla extract

To make this gingerbread, simply whisk together the butter, water, sugar, eggs, molasses, and yogurt until completely combined.

Add the flour, baking powder, baking soda, spices, and salt, and whisk together until smooth and combined.

Pour the batter into a greased 9×13-inch baking pan, and spread out evenly. Lightly tap the pan on the surface to pop any air-bubbles.

Bake for 45 – 50 minutes, or until the top of the cake springs back when touched and the edges have started to pull away from the sides of the pan.

Allow to cool completely in the pan before serving slices with a dollop of homemade whipped cream.

For the whipped cream, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla, and whip to stiff peaks.

Scroll down for the FULL printable recipe. 🙂

Old-Fashioned Gingerbread

Old-Fashioned Gingerbread

This Old-Fashioned Gingerbread is:

  • incredibly moist and fluffy (slightly dense, too!)
  • packed full of warm, comforting flavours
  • served with a generous dollop of homemade whipped cream
  • enough to serve a crowd – perfect for parties and special occasions!

How long will this gingerbread last? This gingerbread can be stored, covered tightly, at room temperature or in the fridge for up to 3 days.

Can I freeze this old-fashioned gingerbread? Yes! This gingerbread also freezes well for up to 3 months. Thaw overnight in the fridge.

This gingerbread can also be made 1 day in advance, covered, and stored at room temperature until ready to serve. Make the whipped cream the day you are ready to serve.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag me on Instagram and hashtag it #marshasbakingaddiction. I’d love to see! ♥

Old-Fashioned Gingerbread

Old-Fashioned Gingerbread

Try these gingerbread recipes next!

Enjoy! 🙂

 


5 from 3 votes
Old-Fashioned Gingerbread
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hr 10 mins
Yields: 16 slices
Calories: 380 kcal
Deliciously moist gingerbread that is loaded with warm, comforting flavours and topped with a dollop of whipped cream. The BEST old-fashioned gingerbread!
Print
Ingredients
For the Gingerbread
  • 1 cup unsalted butter 226g, melted
  • 1 cup hot water 240ml
  • 1 cup light brown sugar 200g
  • 2 large eggs
  • 2/3 cup molasses/black treacle (not blackstrap) 215g
  • 3/4 cup Greek-style yogurt 180g
  • 3 cups plain/all-purpose flour 375g
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3 teaspoons ground ginger
  • 3 teaspoons ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cloves
  • 3/4 teaspoon salt
For the Whipped Cream
  • 1 cup heavy cream 240ml
  • 1/4 cup icing/powdered sugar 30g
  • 1/2 teaspoon vanilla extract
Instructions
For the Gingerbread
  1. Preheat the oven to 180C/350F/Gas 4, and grease a 9x13-inch baking pan. Set aside.

  2. In a large bowl, whisk together the butter, water, sugar, eggs, molasses, and yogurt until completely combined.

  3. Add the flour, baking powder, baking soda, spices, and salt. Whisk together until smooth and combined.

  4. Pour the batter into the prepared pan, and spread out evenly. Bake for 45 - 50 minutes, or until the top of the cake springs back when touched and the edges have started to pull away from the sides of the pan.

  5. Allow to cool completely in the pan. Serve slices with a dollop of whipped cream.

For the Whipped Cream
  1. Using a handheld or stand mixer fitted with the whisk attachment, whip the heavy cream until it starts to thicken. Add the icing sugar and vanilla, and whip to stiff peaks.

Notes

Leftover gingerbread can be stored, covered tightly, at room temperature or in the fridge for up to 3 days. It can also be frozen for up to 3 months. Thaw overnight in the fridge.

This gingerbread can be made 1 day in advance, covered, and stored at room temperature until ready to serve.

The calories are an estimate only.

Did you make this recipe?

Tag me at @marshasbakeblog on Instagram and hashtag it #marshasbakingaddiction

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6 Comments

  • Reply
    Sudhakar Patel
    30th December 2018 at 8:31 am

    That looks gorgeous. It would be great warm with custard I think.

    • Reply
      Marsha
      30th December 2018 at 10:20 am

      Thanks, Sudhakar, it’s wonderful with custard! 🙂

  • Reply
    Amanda Finks
    31st December 2018 at 7:20 pm

    Love all the warm spices in this perfectly moist gingerbread!

  • Reply
    Wilhelmina
    1st January 2019 at 12:02 am

    I know I will love this cozy classic!

  • Reply
    Ciara Duggan
    9th January 2019 at 7:36 am

    What do you recommend as a substitute for molasses? I’m in Italy and want to make this but I have never seen molasses sold here.

    • Reply
      Marsha
      9th January 2019 at 8:14 am

      Hi Ciara! I’m from the UK and buy molasses from Amazon, but you can use black treacle instead. Another substitute is dark corn syrup. You can also substitiute molasses with brown sugar – dissolve 100g light or dark brown sugar in 40ml of hot water and use as instructed. Enjoy! 🙂

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