Homemade Gingerbread

I spent the first two decades of my life thinking gingerbread only came in cookie form. Then, miraculously, my college boyfriend invited me home for Christmas and his mom served real, homemade gingerbread for dessert. “You mean gingerbread is actually CAKE?” I exclaimed.

No, it’s just gingerbread, said his mom sweetly. Not cookie, not cake, it’s completely it’s own genre.

Mind blown. I still think it’s closer to cake, but most importantly I’ve loved it every year since. I only have it at Christmas, so it’s a treat with memories always tied to the holidays.

This gingerbread is very moist and FULL of flavor. You only need a dollop of whipped cream and you’ve got the perfect holiday dessert.

Gingerbread. Not cookie. Not cake. Good enough to be it’s own thing.

Homemade Gingerbread

1-1/2 cups all-purpose flour, spooned into measuring cup and leveled-off with back edge of knife
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
4 tablespoons unsalted butter, cut into 1/2-inch chunks
2/3 cup dark brown sugar
2/3 cup mild-flavored molasses, such as Grandma’s Original (not Robust or Blackstrap)
2/3 cup boiling water
1 large egg

Preheat oven to 350°F. Grease a 9-inch square pan with nonstick cooking spray. Add a few tablespoons of flour to the pan; shake and turn pan until bottom and sides are evenly coated with a light dusting flour. Holding pan upside-down over sink, tap out any excess flour.

In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon and cloves. Set aside.
In a large bowl, combine, butter, dark brown sugar, molasses and boiling water. Whisk until butter is melted. When mixture is lukewarm, whisk in egg.

Add dry ingredients to wet ingredients and whisk until just combined and there are no more lumps. Pour batter into prepared pan and bake for about 35 minutes, or until the edges look dark and the middle feels firm to the touch. Set pan on a rack to cool slightly, then cut into squares and serve. This cake is best served warm out of the oven or reheated.

Recipe from onceuponachef.