Old-Fashioned Gingerbread

Nothing makes a house smell more like Christmas than the sweet and spicy aroma of a freshly baked pan of gingerbread. We're not talking about the crisp cookies or the houses covered in icing and candy. The taste of those holiday delights just can't compare to a slice of tender, richly spiced gingerbread cake.

Similar to the classic cookies we love, a European cookie-like pastry was referred to as gingerbread for centuries. Recipes for this type of gingerbread were brought to America by European settlers, and molasses, which was less expensive than sugar, became a key ingredient, leading to a softer dough.

In the 1700s, Amelia Simmons’ cookbook American Cookery showcased seven recipes for gingerbread; one of them being “soft gingerbread baked in pans.” This is the first written recipe for cakey, American-style gingerbread.

The list of spices needed for this cake may look a bit lengthy. If you don't have all the ground spices on hand, you can substitute two teaspoons of pumpkin pie spice along with the black pepper. We know it may seem odd, but trust us—black pepper adds a subtle spiciness that brings this cake to the next level.

What Is Gingerbread?

The practice of baking and sharing gingerbread originated in Europe several hundred years ago and then made its way to the South as families immigrated to the region and brought their recipes and traditions with them. Ginger from Asia and dried spices, such as cinnamon, nutmeg, mace, allspice, and cloves, arrived by ship into Southern ports and traveled inland because they were easy to transport and store. Whole dried spices kept well and retained their flavor and aroma for months.

When combined with affordable sweeteners (like molasses or honey) and farmstead staples (such as butter and eggs), gingerbread could be made by home bakers when more expensive ingredients were not an option, which is why it became a wildly popular dessert.

Ingredients for Old-Fashioned Gingerbread

To make this dark, moist holiday cake, you'll need:

• Dark brown sugar: Adds a rich flavor to the cake.
• Molasses or sorghum syrup: Deepens the flavor and color, and adds additional moisture to the cake.
• Boiling water: Added to help dissolve the sugars and thin the cake batter.
• Cold unsalted butter: Melts into the hot water for a rich crumb.
• Baking soda: Helps give the cake its rise.
• Kosher salt: Enhances the flavor.
• Large egg: Binds the batter.
• All-purpose flour: The base of the cake.
• Ground ginger, cinnamon, nutmeg, allspice, and cloves: This combination adds a deep, spiced flavor to the cake; can be substituted with pumpkin pie spice.
• Black pepper: Adds a subtle spiciness and savory quality to the cake.
• Powdered sugar: For dusting.
• Brown Sugar-and-Ginger Whipped Cream: Adds a modern touch to this old-fashioned cake.

How To Make Old-Fashioned Gingerbread

This cake comes together with a quick mix for a surprisingly simple batter. Full instructions are below, but here's a brief recap before you get started:

• Step 1. Preheat oven to 350°F. Whisk brown sugar, molasses, boiling water, and cubed butter until butter melts. Whisk in baking soda and salt. Let stand until lukewarm, then whisk in egg.
• Step 2. Whisk together dry ingredients; add to brown sugar mixture, and whisk until smooth. Pour into a greased and floured 9-inch square pan.
• Step 3. Bake 20 to 25 minutes. Cool in pan 10 minutes. Transfer cake to a wire rack, and cool completely.
• Step 4. Sprinkle with powdered sugar, and cut into 9 squares. Serve with whipped cream.

How To Store Old-Fashioned Gingerbread

This old-fashioned gingerbread can be made a few days in advance, and in fact, the texture improves at it sits. Store well-wrapped or in an airtight container at room temperature for up to three days (sans whipped cream).

To get ahead of the holidays even further in advance, feel free to make this cake and freeze for up to three months for longer storage. Bring to room temperature, and it will be perfectly fresh when it comes time to serve.

Dust the gingerbread cake with powdered sugar and top with whipped cream fresh before serving.

More Gingerbread Recipes You'll Love

Can there ever be too many gingerbread options around the holidays? We think not. From cookies to cakes, muffins or cocktails, check out these recipes to incorporate a little spice into your holiday celebrations:

• Gingerbread Cookies
• Gingerbread Layer Cake
• Gingerbread Cake with Cranberry-Vanilla Frosting
• Gingerbread Biscotti
• Gingerbread Cake Roll with Eggnog Cream
• Gingerbread Snowflake Cookies
• Gingerbread Muffins
• Gingerbread Martini
• Chocolate Gingerbread Wreath Cookies

Editorial contributions by Katie Rosenhouse.