It’s a dreary November evening. You’re cold and tired after a long day of classes, and head back home in need of a cozy night-in. You wear some comfy pjs, light a candle and turn on your favourite show, but something’s missing – a snack. When you’re craving comfort, there’s no better food than a childhood classic: gingerbread. Perhaps unsurprisingly, gingerbread today hails from England, like so many of our other cultural traditions. Typically taking the shape of cookies and cake, this dessert is widely recognized as a festive delicacy, associated with the holiday season and beloved by many for its nostalgic qualities.
The invention of the gingerbread man, arguably the cutest Christmas icon, is credited to Queen Elizabeth I, whose people-shaped confections resembled the likeness of important visitors (Avey, 2013). Over time, this yuletide tradition was adopted by common folk, and later by those of us across the pond. The alternative variety of gingerbread, with the texture of a soft cake rather than a biscuit, was developed in America, and this is the recipe I’ve decided to share. As a home baker of over a decade, some of my favourite things to make are those I reserve for fall and early winter; the recipes that feature inviting, aromatic spices and rich flavours of molasses, brown sugar and vanilla. Luckily, the one I’m sharing today highlights all the above, so you’re in for a real treat.
This is what you’ll need to make homemade gingerbread:
- Oven
- Microwave or Stove
- Saucepot
- 9×13 inch cake pan
- Bowls
- Measuring cups
- Measuring spoons
- Whisk
- Spatula
- 2 ⅓ cups of all-purpose flour
- 2 teaspoons of ground ginger
- 1 ½ teaspoons of cinnamon
- ½ teaspoon of nutmeg
- ¼ teaspoon of ground cloves
- 1 ½ teaspoons of baking soda
- ¼ teaspoon of salt
- ¾ cup of unsalted butter
- 1 cup of brown sugar
- 1 cup of molasses
- 1 cup of hot water
- 2 eggs
- 2 teaspoons of vanilla extract
For starters, preheat your oven to 350F and grease a 9×13 inch cake pan with butter. Next, add your dry ingredients (flour, spices, baking soda & salt) to a bowl and set aside; consider using a sifter to achieve a lighter final product. Melt your butter in a microwave-safe bowl (or in a saucepan over the stove and transfer to a separate bowl), then mix with the brown sugar, molasses, and warm water. Whisk until the butter is no longer separated, and everything comes together in a smooth paste. If you don’t have unsalted butter, just omit the ¼ teaspoon of salt.
Pro Tip: Grease your measuring cup before adding the molasses – this will make it easier to scoop the molasses out and avoid any sticky situations!
Next, add the eggs and vanilla to your wet ingredient mixture. Make sure that the paste isn’t hot (warm or room temperature is ideal) before adding the eggs to prevent scrambling. Finally, add the dry ingredients to your mixture and whisk until combined. Pour the batter into your prepared pan and bake for around 30 minutes. I’d recommend taking the cake out after 25 minutes and testing it with a toothpick because every oven bakes a little differently. Once the toothpick comes out with a few moist crumbs, the gingerbread is ready. Leave it in the cake pan and set aside to cool. In the meantime, add ⅓ cup of unsalted butter to a saucepot, allowing it to melt slowly over medium-low heat. Once the butter has melted, add ¾ cup of brown sugar and ½ teaspoon of salt. Stir until the brown sugar has dissolved and then bring the sauce to a boil. When the mixture is bubbling, turn down the heat and pour in ⅔ of whipping cream, whisking until combined. Allow the sauce to reach a gentle boil before removing heat and stirring in 2 teaspoons of vanilla. Now you have a delicious butterscotch sauce to pour over top of your gingerbread! This part is optional, but I think it really improves the game. It’s buttery and sweet, balancing the heat from the spices.
Pro Tip: Make sure you use whipping cream for the sauce – not heavy/table cream or half and half. The fat contents are completely different, so they aren’t adequate substitutes for one another. Also, add the whipping cream slowly, as the reaction will probably try to spit back at you. Turning the heat down and pouring the cream in while whisking continuously should help avoid any mess. Also ensure that the sauce is removed from heat before adding the vanilla, as the alcohol content could cause a flambé.
For me, turning the calendar to November is a breath of fresh air – Mariah Carey is defrosting, and we’re one step closer to Christmas. Every baker knows that holiday cheer starts in the kitchen, and really, who can say no to a sweet treat? But, if you’d rather wait to celebrate, save this recipe for winter break and share it with your loved ones back home. Warm and comforting with a subtle kick of spice, gingerbread is perfect for any holiday dinner party, baking contest or family function. So, break bread in the new old-fashioned way and get made!
Contributed Photo/Maddie McGrath
Source: https://www.pbs.org/food/stories/history-gingerbread
