1 Video | Photo: Old-Fashioned Gingerbread Recipe
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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By YuminMemphis
on January 02, 2013
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I just have to weigh in on this...I've been using this receipe for 3 or so years...always gets compliments. It's very easy to make and works well with substitutions. I generally use more crystallized ginger than is called for, will somtimes add cardamom, and I use cranberries instead of raisins. It holds and travels beautifully. Also, I don't use a mixer, just wisk or fold in wet ingredients, and dont stir too much.
By lthrlady
Texas Panhandle
on December 19, 2012
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WOW! I'm not big on anything gingerbread, not as traditionally made, but this is a keeper. The flavor is exceptional, The crystalized ginger,raisins and the slight orange hint in the recipe give it a fruitcake feel which I love, love love. It also brings home that comfort we all look for in foods with the cinnamon & cloves. I did make the cream for the top but I guess I'm a purist because I like it better without though the cream is yummy. As I've found with all of Ina's recipes, if made according to directions, it's perfect as is.
By Chef #569799
Casco, ME
on December 06, 2012
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I just made this Gingerbread I wish I had read the reviews first when I didn't see the eggs I thought it must be an accident and went to another recipe that was very similar and it required 3 eggs so I throw them in. I also added the optional 1 cup of powdered sugar because I like sweet bread. The batter was perfect not to thin or thick, just right. The flavor is amazing and the texture is moist. The trick for me was to not us a mixer at all. I mixed the wet ingredients then sifted the dry in and mixed with a whisk. My family doesn't like raisens and I didn't think I would get the crystalized ginger past my daughter so I left it out but you really don't need it. I was able to put the batter in a 13x9 glass pan so I got more cake for my money. I will be making this again with my changes but I will also try it as written as a bread.
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