Favorite Gingerbread

This is the kind of gingerbread that fills the whole house with that warm, spicy smell the moment it goes in the oven. Dark molasses drives the flavor here, giving each square a deep, bittersweet richness that lighter sweeteners can’t match.

Boiling water mixed into the batter activates the baking soda and creates a moist, tender crumb that stays soft for days. The water also thins the molasses so it distributes evenly through the batter without heavy stirring.

Serve it hot from the pan. Gingerbread is at its absolute best when it’s still warm, cut into thick squares and topped with a cloud of sweetened whipped cream or a spoonful of homemade applesauce.

Pro Tips

• Use New Orleans-style (dark) molasses for the strongest, most traditional gingerbread flavor. Mild molasses makes a blander cake.
• Beat until smooth after adding the dry ingredients. Unlike most cakes, gingerbread batter benefits from thorough mixing because there’s no butter to overwork.
• The low oven temperature bakes the cake slowly and evenly. Don’t increase the heat or the outside will set before the center is done.
• This gingerbread actually improves overnight as the spices mellow. Wrap leftovers tightly.

Variations

• Add a teaspoon of ground cloves or allspice for a more complex spice blend.
• Top with a cream cheese frosting instead of whipped cream for a richer finish.
• Fold in diced crystallized ginger for chewy, spicy bursts throughout.