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Homemade Gingerbread

December 9, 2016 By Kelli and Holli 11 Comments

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HOMEMADE GINGERBREAD via @KitchenKelli

Homemade Gingerbread

I had a little help making this homemade gingerbread from Rocket.  He’s very proud of his efforts today because I allowed him to break the egg and even use the hand mixer. He is also very tired from all the work and could barely keep his eyes open for the photo.  He is sound asleep beside me as I write this.

I love this recipe which gives you a tender crumb as well as balanced flavor.  There’s nothing I would consider “robust” in the flavors – mild is a better term but if robust is what you want – up those spices any way you like.

How’s your Holiday season going?  We are keeping very busy here with arts, crafts, decorating, and shopping.

Let’s get to the recipe that, as you can see, we made in a small Bundt pan that holds 6-7 cups.  I found my pan, still in its original box from the 50’s or 60’s in the back of my Nana’s cabinets after she passed away.  I love it’s small – ness.  However, you can use a 9 x 15 loaf pan or a 9×9 square pan.

HOMEMADE GINGERBREAD

Ingredients:

¼ Cup white sugar

¼ Cup brown sugar

½ Cup Butter, softened

1 egg

½ Cup Honey

½ Cup Unsulphered Molasses – Unsulphered is the sweetest, sulphered not so sweet, and Blackstrap tastes like licorice and is the boldest flavor – I prefer unsulphered but use what you like – you can even omit the honey and use a full cup of molasses if you want.

2 ½ Cups All Purpose Flour

1 ½ teaspoons Baking Soda

2 teaspoons ground cinnamon

2 teaspoons ground ginger or ¼ Cup grated fresh – I used grated fresh

½ teaspoon ground cloves

1 teaspoon ground nutmeg

½ teaspoon salt

2/3 cup hot water

1/3 cup hot coffee ( you CAN make this with 1 full cup of hot water instead of 2/3 water and 1/3 coffee but it enhances the flavors greatly!)

 

Directions:

Preheat the oven to 350F and really grease up that pan.

Cream the butter and sugars then add the egg and mix well.

Mix in the honey and molasses with the hand or stand mixer.

Sift all the dry ingredients together and mix into the wet.

Turn off the mixer – pour in the water/coffee mixture and hand mix it with a spatula.

Pour into a pan and bake for about 35 minutes.  Do the toothpick check to see if it is done – if not, put it back into the oven for a while.  Mine too exactly 38 minutes in the Bundt pan.

Let it cool for about 20 minutes, loosen it up and pop it out of the pan.  You could even use a spring form pan if you wanted.

This can be served with a nice 2/3 cup lemon juice and 2 cups of powdered sugar glaze, sprinkle with powdered sugar, with whipped cream or just plain.  I like the glaze but no one else does so I leave it off and use whipped cream!


Homemade Gingerbread

This is perfect for any holiday potluck, church or work party you need and nothing says Christmas more than Gingerbread!  Enjoy!

HOMEMADE GINGERBREAD

Related posts

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Mini Cinnamon Rolls
Chocolate Bourbon Pecan Pie
Preparing for Chili & Stew
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Filed Under: Cakes, Christmas, Holidays, Recipes, Sweets Tagged With: cake, Christmas Cake recipe, difference between unsulphured sulphured and blackstrap molasses, Gingerbread, gingerbread recipe, Mild gingerbread, recipe using molasses

Previous Post: « Ham Sliders for a Crowd
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Comments

  1. Gail

    December 9, 2016 at 5:01 PM

    I love the look on Rocket’s face! What a sweetie. I’m going to have to add this gingerbread recipe to my repertoire. There’s nothing like freshly baked gingerbread on a cold day!

    Reply
    • Kelli

      December 10, 2016 at 9:58 AM

      Thank you Gail! It’s a wonderful cake and it’s almost half gone now! Rocket is a big ol’ ham when it comes to the camera!

      Reply
  2. Lillian

    December 9, 2016 at 5:15 PM

    I like the use of honey, fresh ginger and coffee in this. I’m going to give it a try.

    Reply
    • Kelli

      December 10, 2016 at 9:58 AM

      It makes it much milder and tastier in this family anyway…………I think you will love it!

      Reply
  3. Terri C

    December 9, 2016 at 9:31 PM

    This does sound wonderful, love the fact that you have your Nana’s pan! Merry Christmas to you and your family!

    Reply
    • Kelli

      December 10, 2016 at 9:59 AM

      Merry Christmas to you too Terri! Hope it’s not snowing too much up there in Kansas!

      Reply
  4. Karen (Back Road Journal)

    December 14, 2016 at 3:06 PM

    I have a small bundt pan and this sounds like a nice recipe for it. My husband loves gingerbread but I never thought to bake it in a bundt.

    Reply
    • Karen (Back Road Journal)

      December 25, 2016 at 11:26 AM

      I just wanted to stop back by to wish you and your family Merry Christmas, enjoy the day.

      Reply
      • Karen (Back Road Journal)

        January 1, 2017 at 2:13 PM

        Wishing you all the best in this New Year.

        Reply
        • Kelli

          January 1, 2017 at 8:18 PM

          Happy New Year to you and yours as well Karen!!

          Reply
  5. Jessica Jarrell

    December 15, 2016 at 5:44 AM

    This looks so good Kelli, I love gingerbread. And that picture of Rocket! Oh my gosh, how adorable! SO cute. Hope you are having a good week Kelli!

    Happy Holidays!

    Reply

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