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!

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