Soft and Sticky Gingerbread, a timeless classic, embodies the warmth and coziness of the holiday season. This delectable treat combines the rich, earthy flavors of molasses and ginger with a soft, moist texture that’s simply irresistible. Whether you’re baking it for festive gatherings or savoring it by the fireplace with a hot cup of tea, this gingerbread promises to fill your home with the delightful aroma of spices and sweetness, creating cherished moments with every bite. Join us on a journey through the heartwarming world of Soft and Sticky Gingerbread, where tradition and taste come together in perfect harmony.
Soft and Sticky Gingerbread
Grating fresh nutmeg isn’t about being fancy or expecting a massive flavor difference; it’s about the sheer pleasure it brings. It’s a delightful task that I often assign to the kids. If you haven’t experienced this yet, I highly recommend giving it a try. All you need are whole nutmegs and a small grater, making it a minor but rewarding investment.
- ½ cup sugar
- ½ cup room-temperature butter
- 2 eggs
- 1 cup molasses
- 2 cups flour (I used half spelt)
- ½ teaspoon salt (I use one scant teaspoon of Kosher salt)
- ¼ teaspoon cloves
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon ginger
- 1 cup boiling water
- 2 teaspoons baking soda
Instructions
To prepare, follow these steps:
- Preheat your oven to 350 degrees Fahrenheit. Butter and flour a lasagna-sized baking pan, roughly 10 by 14 inches in size.
- In the bowl of an electric mixer, cream together the butter and sugar until the mixture becomes light and fluffy. Then, add the eggs one at a time, followed by the molasses. Take a moment to pause the mixer and use a rubber spatula to scrape the bottom of the bowl to ensure all the butter is well incorporated.
- In a separate bowl, sift together the flour, spices, and salt (you can also whisk them together if you prefer). Once combined, add this dry mixture to the batter and mix until it just disappears.
- Now, measure the boiling water (you can do this right in the used molasses cup), add the baking soda to it, and invite your kids over to witness the fascinating foaming reaction. Explain the science behind it—the effervescence created by the baking soda reacting with the boiling water. Gently beat this foamy mixture into the batter, which will now seem quite runny, but that’s perfectly fine.
- Pour the batter into your prepared pan and bake for approximately 30 minutes. You’ll know it’s ready when the cake starts to pull away from the sides of the pan, and a toothpick inserted into the center comes out clean or with just a few crumbs, rather than gooey batter.
- Serve your gingerbread with whipped cream if you have company, or enjoy it plain. It’s delicious either way. Yum!