How to Make Old Fashioned Gingerbread | South's Best Recipes | Southern Living

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is dairy-free and offers a different flavor profile.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

molasses

🥗Healthier: honey

💰Cheaper: maple syrup

Honey provides a different sweetness and flavor.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cake flour

Whole wheat flour adds fiber and nutrients.

Start with almost boiling hot water and add cubed butter to it.

Add sorghum to the mixture, which is similar to molasses but tastes like cane syrup.

Add dark brown sugar to the mixture.

Let the butter mixture sit for about 20 minutes until it is lukewarm.

Crack an egg into the lukewarm mixture to avoid scrambling it.

Add baking soda to the hot water mixture after cracking the egg.

Add all-purpose flour and spices: cinnamon, allspice, nutmeg, ginger, and black pepper to the mixture.

Whisk everything together until combined; the batter should be a little thin, between cake batter and pancake batter.

Line a 9x9 baking pan with parchment paper to ensure the cake comes out easily.

Pour the batter into the lined baking pan.

Bake at 350°F for about 20 to 25 minutes, or until a toothpick comes out clean.

While the gingerbread is baking, prepare the brown sugar and ginger whipped cream using very cold heavy whipping cream.

Whip the cream until it reaches soft peaks, then add brown sugar, ginger, and vanilla.

Continue whisking until firm peaks form, about 20 seconds.

Once the gingerbread is done, let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Store the cooled gingerbread in an airtight container for up to three days.

Make the whipped cream fresh before serving, as it only holds for about two hours.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens