Village gingerbread warmly spiced (Printable Version)

Tender gingerbread infused with warm spices and molasses, ideal for cozy festive moments.

# What You Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour (250 g)
02 - 2 teaspoons ground ginger
03 - 1½ teaspoons ground cinnamon
04 - ½ teaspoon ground cloves
05 - ½ teaspoon ground nutmeg
06 - 1 teaspoon baking soda
07 - ¼ teaspoon salt

→ Wet Ingredients

08 - ½ cup unsalted butter, softened (115 g)
09 - ¾ cup packed brown sugar (150 g)
10 - 1 large egg
11 - 1 cup unsulphured molasses (240 ml)
12 - 1 cup hot water (240 ml)

# How to Make It:

01 - Preheat the oven to 350°F. Grease a 9x9-inch baking pan and line it with parchment paper to ensure easy removal.
02 - In a medium bowl, whisk together the all-purpose flour, ground ginger, cinnamon, cloves, nutmeg, baking soda, and salt until evenly mixed.
03 - Using an electric mixer or wooden spoon, cream the softened butter with brown sugar until the mixture is light and fluffy.
04 - Beat in the egg thoroughly, then stir in the molasses until the mixture is smooth and homogenous.
05 - Gradually add the dry ingredient mixture to the wet ingredients, folding gently to maintain tenderness.
06 - Stir in the hot water carefully until the batter achieves a smooth consistency.
07 - Pour the batter evenly into the prepared baking pan and smooth the top surface.
08 - Bake for 35 minutes or until a toothpick inserted into the center emerges clean.
09 - Allow the gingerbread to cool in the pan for 10 minutes, then move it to a wire rack to cool completely before slicing into 12 squares.

# Expert Advice:

01 -
  • The molasses creates a tender crumb that stays moist for days, so you can actually enjoy it without rushing.
  • It's forgiving enough for beginners but impressive enough to serve at gatherings without apology.
  • One pan means one cleanup, and the payoff is twelve generous squares of pure, unapologetic spice.
02 -
  • Measure molasses by weight if possible, or dip the measuring cup in oil first so it slides out without sticking and leaving you with less than you need.
  • Don't skip the hot water step—it's not a mistake or optional flourish, it's what transforms this from dense cake to the tender, almost pudding-like crumb that makes people ask for the recipe.
03 -
  • If your molasses is thick and sluggish, warm it slightly before measuring so it pours more easily and you get an accurate amount.
  • The secret to keeping this cake moist is not overbaking—pull it out when the toothpick still shows a few crumbs, not when it comes out completely clean.

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