In the realm of festive delights, there’s a classic that transcends generations—the old-fashioned gingerbread. Transport yourself to the nostalgic warmth of holidays past with our recipe for the “Favourite Old-Fashioned Gingerbread.” This recipe promises to be reminiscent of what was lovingly baked.

Ingredients For Gingerbread Bliss

• Butter: Start with a stick of softened, unsalted butter to lay the foundation for rich, comforting gingerbread.
• Sugar: Add white sugar for the perfect touch of sweetness, creating a balanced and delightful treat.
• Egg: Introduce a large egg to the mix, offering moisture and acting as a binding agent for the batter.
• Molasses: Ensure you use regular molasses, not the overpowering blackstrap variety, to let the nuanced flavours shine.
• Flour: All-purpose flour contributes structure and cohesiveness to the batter, ensuring a perfect texture.
• Baking Soda: As a leavener, baking soda helps the gingerbread rise to fluffy perfection.
• Spices: Cinnamon, ginger, cloves, and a pinch of salt join the party, infusing the gingerbread with festive warmth.
• Hot Water: Incorporate very hot water to loosen the gluten and create a light, airy texture.

Directions For Culinary Joy

1. Preheat and Prep: Set the oven to 350 degrees F (175 degrees C) and grease and flour a
9-inch square baking pan.

2. Cream the Butter: Beat the butter until creamy, laying the foundation for a velvety texture.

3. Sweeten the Mix: Add sugar, beating until light and fluffy—about 3 minutes. Incorporate the egg, then blend in the molasses until smooth.

4. Sift and Mix: In a separate bowl, sift together flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add these dry ingredients to the molasses mixture, blending after each addition. Mix in hot water until smooth.

5. Bake to Perfection: Pour the batter into the prepared pan and bake for 30 minutes. Check for doneness with a toothpick— it should come out clean. If not, bake for an additional 15 to 30 minutes, checking regularly.

6. Cool and Savour: Allow the gingerbread to cool in the pan before serving.

Storing, Freezing The Festivity

Storage: Place the cooled gingerbread in an airtight container at room temperature for up to three days. For longer freshness, refrigerate for up to one week.
Freezing: To freeze, wrap the cooled cake in storage wrap, then layer with foil. Freeze for up to two months, thawing in the refrigerator overnight.
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