Favorite Old Fashioned, “Glorified” Gingerbread.
My family has been making this gingerbread recipe for as long as I can remember. It’s the only gingerbread any of us make. We wouldn’t consider making anything else. It is, after all, glorified gingerbread.
The recipe for Glorified Gingerbread was handed down from my great grandmother to my grandmother to my mother to me. My mom made it all the time when I was growing up and it was one of the first recipes I asked her for when I first moved out of the house and decided I should learn how to cook something other than grilled cheese sandwiches. I have faithfully made it several times a year ever since, successfully ensuring that my kids will someday want to make it for their kids. And so it goes.
It’s supremely simple and delicious, keeps for days and freezes well. We especially love to eat our gingerbread for breakfast, but it also makes a great afternoon snack.
This Gingerbread is what I make when …..
- I want to feel like a domestic goddess but don’t want to spend much time or energy actually doing domestic goddess like activities
- It’s snowing
- The leaves first start to turn in the fall
- I haven’t gone to the grocery store in a while and have no idea what I’m going to feed the kids the next morning before school
- I anticipate the possibility of a houseful of teenagers that afternoon
- I’m feeling nostalgic
Every member of my family adores Glorified Gingerbread for good reason…
- It’s unbelievably easy
- It’s moist and flavorful and delicious
- It keeps at room temperature for at least 4 days and in the freezer for 2 months
- It makes for a satisfying breakfast, snack or dessert
- It is the essence of comfort food
No frills. Little mess. Crave-worthy comfort food that will fill you up and warm your soul. What’s not to love about that?
- Preheat the oven to 350 degrees and lightly grease a 8 or 9 inch square baking dish.
- Using an electric mixer, cream the shortening and sugar until fluffy – about 2 minutes.
- Add flour, salt, ginger, cinnamon, clove and nutmeg and mix on low until incorporated. Reserve 1/2 cup of this mixture in a small bowl.
- Add egg, molasses, buttermilk and baking soda to the mixing bowl and beat on medium speed until smooth – about 1 minute.
- Pour batter into prepared pan and sprinkle the reserved flour and spice mixture evenly over the top of the batter.
- Bake for 35-45 minutes, until a toothpick inserted in the center comes out clean. Cool on a wire rack, slice into squares and serve.
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