This Grandma’s Gingerbread is a nostalgic treat that brings the warmth of the holidays to your kitchen year-round. Rich with dark molasses and a robust blend of spices including ginger, cinnamon, allspice, cloves, nutmeg, and pumpkin pie spice, this cake offers a complex flavor profile that is both comforting and sophisticated. The texture is moist and dense, yet tender, thanks to the combination of melted fat and boiling water which activates the baking soda for a perfect rise. It’s the ideal centerpiece for a cozy afternoon tea, a festive holiday gathering, or simply paired with a hot cup of coffee on a chilly evening. The strong spices make it a memorable dessert that pairs beautifully with a simple dusting of powdered sugar or a dollop of whipped cream.
Grandma’s Gingerbread
Description
This Grandma’s Gingerbread is a nostalgic treat that brings the warmth of the holidays to your kitchen year-round. Rich with dark molasses and a robust blend of spices including ginger, cinnamon, allspice, cloves, nutmeg, and pumpkin pie spice, this cake offers a complex flavor profile that is both comforting and sophisticated. The texture is moist and dense, yet tender, thanks to the combination of melted fat and boiling water which activates the baking soda for a perfect rise. It’s the ideal centerpiece for a cozy afternoon tea, a festive holiday gathering, or simply paired with a hot cup of coffee on a chilly evening. The strong spices make it a memorable dessert that pairs beautifully with a simple dusting of powdered sugar or a dollop of whipped cream.Ingredients
Directions
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Preheat oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.
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In a large mixing bowl, beat the eggs until fluffy. Add the brown sugar, molasses, and melted shortening. Mix well until smooth and combined.
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In a separate bowl, sift together the flour, baking soda, baking powder, ginger, cinnamon, allspice, cloves, nutmeg, and pumpkin pie spice.
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Gradually add the dry ingredients to the wet mixture, mixing gently until just combined. Do not overmix.
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Pour the boiling water into the batter. The batter will be thin; stir until well blended.
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Pour the batter into the prepared Bundt pan.
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Bake for 30 to 40 minutes, or until a wooden toothpick inserted into the center comes out clean.
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Allow the cake to cool in the pan for 10 minutes, then invert onto a wire rack to cool completely before serving.
Note
For a richer flavor, you can substitute dark molasses for standard molasses.
This cake stores well covered at room temperature for up to 3 days, or in the refrigerator for up to a week.
To freeze, wrap tightly in plastic wrap and foil. Thaw at room temperature before serving.
If you prefer a less dense texture, you can substitute 1/4 of the flour with whole wheat flour, but note that the texture will be slightly heavier.
