Gingerbread
This is an annual treat for me, and I think every year I say I will make it more than once, and then there are other ideas and I forget. This time! This time I shall do it again… perhaps with apricot preserves instead of the applesauce, but I must remember to reduce the brown sugar if I do it that way. I prefer a less-sweet dessert.
Makes a lovely moist cake, and will easily serve 8-10 for dessert. Can be served warm with apple butter smeared on a slice, and some whipped cream, for sheer indulgence. Peaches pair well with gingerbread as well.
Begin by heating your oven to 325F
Grease and flour a pan – a bundt cake pan will work here, for the photographed gingerbread I’d baked it in a 7” springform pan.
Cream together, then beat until fluffy once all ingredients are incorporated:
- 1/2 c molasses
- 5 tbsp lard
- 1/2 c dark brown sugar
- 2 egg yolks
- 1/2 tsp salt
- 2 tsp ground ginger
Sift together:
- 2 c flour
- 1 tsp baking soda
Add flour alternating with:
- 1/4 c water
- 1/2 c applesauce (homemade is best here!)
As soon as the batter comes together, stop mixing. Pour into the greased and floured pan.
Bake until a tester comes out clean. For the deep 7” pan, this took almost an hour. For a bundt pan it will take less time, more like 40 minutes.
Remove from the pan and allow to cool for a bit, but not too long, as it’s best warm. Still good cold, though, and the next morning with coffee it’s pretty darn good still!
Gingerbread Recipe
Ingredients
- 1/2 c molasses
- 5 tbsp lard
- 1/2 c dark brown sugar
- 2 egg yolks
- 1/2 tsp salt
- 2 tsp ground ginger
- 2 c flour
- 1 tsp baking soda
- 1/4 c water
- 1/2 c applesauce (homemade is best here!)
Instructions
- Begin by heating your oven to 325F
- Grease and flour a pan – a bundt cake pan will work here, for the photographed gingerbread I’d baked it in a 7” springform pan.
- Cream together, then beat until fluffy once all ingredients are incorporated, the lard, molasses, sugar, salt, eggs, and ginger.
- Add flour alternating with the water and applesauce.
- As soon as the batter comes together, stop mixing. Pour into the greased and floured pan.
- Bake until a tester comes out clean. For the deep 7” pan, this took almost an hour. For a bundt pan it will take less time, more like 40 minutes.
- Remove from the pan and allow to cool for a bit, but not too long, as it’s best warm