Old-Fashioned Gingerbread

Recipe courtesy Ina Garten

Show: Dear Food NetworkEpisode: Thanksgiving Desserts

Rated: 4 stars out of 5Rate itRead users' reviews (47)

RECIPE
COMMENTS & REVIEWS(47)

Cook Time:
45 min
Level:
Easy
Yield:
9 servings

Times:

Prep: 30 min
Inactive Prep: 1 hr 35 min
Cook: 45 min
Total:: 2 hr 50 min

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Ingredients

1/4 cup dark rum or water
1/2 cup golden raisins
1/4 pound (1 stick) unsalted butter
1 cup unsulphured molasses
1 cup (8 ounces) sour cream
1 1/2 teaspoons grated orange zest
2 1/3 cups all-purpose flour
3/4 teaspoon baking soda
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/2 teaspoon kosher salt
1/3 cup minced dried crystallized ginger (not in syrup)
1 cup confectioners' sugar, optional
2 tablespoons plus 1 teaspoon freshly squeezed orange juice

Directions

Preheat the oven to 350 degrees F. Grease an 8 by 8-inch cake pan and line with parchment paper. Grease and flour the pan.

Place the rum and raisins in a small pan, cover and heat until the rum boils. Turn off the heat and set aside. Place the butter and molasses in another small pan and bring to a boil over medium heat. Pour the mixture into the bowl of an electric mixer fitted with the paddle attachment. Cool for 5 minutes, then mix in the sour cream and orange zest.

Meanwhile, sift the flour, baking soda, ginger, cinnamon, cloves, and salt together in a small bowl. Mix with your hands until combined. With the mixer on low speed, slowly add the flour mixture to the molasses mixture and mix only until smooth. Drain the raisins and add them and crystallized ginger to the mixture with a spatula. Pour into the prepared pan and bake for about 35 minutes, until a toothpick comes out clean. Set aside to cool completely.

When the cake has cooled, whisk together the confectioners' sugar and orange juice and pour it onto the gingerbread, allowing it to drip down the sides. Allow the glaze to set. Cut the gingerbread into 9 squares.

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Comments & Reviews

recipe Old-Fashioned Gingerbread
null null, null 12-15-2009
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Our new holiday favorite
Rated: 5 stars out of 5

Like others, I was concerned that Ina's recipe didn't call for any sugar or eggs, but I followed it to the letter. The cake... is moist, very flavorful and sweet enough to even please my granddaughter. This is the best gingerbread recipe I have found. Around our house, this is definitely a keeper. What great holiday treat!Read more
recipe Old-Fashioned Gingerbread
jenny sarasota, FL 12-15-2009
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super easy and turns out moist and delicious
Rated: 5 stars out of 5

I can't believe the people who complained about this recipe. Despite the lack of egg and complaints in the comments I... couldn't wait to find a real gingerbread recipe that worked. Well, prep work was easy and the results - well....I never noticed the lack of egg, nor did my husband. The sugar... well, for those who are clueless, that is the molasses. This is the best gingerbread recipe I have ever had. I was, hands down delicious. We had it warm, 30 minutes out of the oven, with ice cream. The next day I made the iced orange topping which was also very good. But I think I prefer the gingerbread straight up - just ice cream for me. ABSOLUTELY DELICOUS. You will never notice the lack of egg, or taste the difference.Read more
recipe Old-Fashioned Gingerbread
Karli Seattle, WA 12-06-2009
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Where is the sugar? (or, Am I missing something?)
Rated: 4 stars out of 5

It seems weird to me that this recipe has no sugar. Especially when it's touted in Ina's cookbook as being "sweet." I added... 2/3 cup brown sugar and it tasted great. I don't know if I would have liked the recipe without that added sweetness. Did I miss something? I give this recipe 4 stars WITH sugar. I don't know...probably 3 without. Read more
recipe Old-Fashioned Gingerbread
Linda Tampa, FL 12-05-2009
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Not what I expected
Rated: 2 stars out of 5

This cake does not look anything like the picture. It looks more like a chocolate cake and I'm assuming that has to do with... the brand of Molasses that I used. I only beat the ingredients long enough to make sure the flour was all mixed in and yet the batter is thick and you have to spread it around to fit the pan. I don't like the dense texture of this cake. The taste is okay, but not what I expected. I would not make this cake again. Read more
recipe Old-Fashioned Gingerbread
Colleen West Bend, WI 12-02-2009
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Tastes Like Christmas!
Rated: 5 stars out of 5

I made this recipe without the crystallized ginger and it still turned out great!!!! It had that great gingerbread flavor and... the raisins gave it a good texture. It is not supposed to be a real sweet dessert but it is the perfect holiday treat. The glaze really made the dessert. It sweetened it up and was a crowd favorite. I may just make it every year.Read more
recipe Old-Fashioned Gingerbread
RACHAEL boise, ID 12-01-2009
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Not sweet enough
Rated: 2 stars out of 5

I made this recipe without the crystallized ginger, since I couldn't find any in my grocery store. The texture of the batter... and of the finished product was really nice, but when I cut a piece it wasn't sweet AT ALL. I didn't do the glaze, since on the show she just did the whipped cream, that's what I did. Is that why it turned out not sweet? Or did my omission of the crystallized ginger alter the sweetness? Read more