History of Gingerbread
Gingerbread was originally invented as a digestive aid to be eaten at the end of a meal to help prevent indigestion. The original gingerbread was simply a piece of raw, peeled ginger placed inside a small ball of bread. This evolved into a more palatable concoction made with breadcrumbs, honey, ginger and other spices. Today’s ginger bread is traditionally made with molasses instead of honey and flour instead of breadcrumbs which gives us our modern-day, classic, dark-colored variety of this sweet treat.
Triple Gingerbread Recipe
This recipe makes 12 to 16 pieces. This spicy, ginger-infused cake features three different varieties of ginger; ginger powder, fresh ginger root and candied crystallized ginger. The cake can be served plain or frosted with the crystallized ginger icing if desired.
Ingredients for the gingerbread recipe:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1/2 cup molasses
- 1/2 cup honey
- 1/2 cup brown sugar - packed
- 2 eggs
- 1/3 cup vegetable oil
- 2 teaspoons ginger powder
- 2 tablespoons freshly grated ginger root
- 2 tablespoons crystallized ginger - chopped fine
Directions for the gingerbread recipe:
- Preheat the oven to 350 degrees.
- In a large bowl sift together the flour, baking soda and salt.
- In another bowl mix together the molasses, honey, brown sugar, eggs and vegetable oil.
- Stir in the ginger powder, grated ginger root and crystallized ginger.
- Add the flour mixture and stir until well incorporated.
- Pour the batter into a greased 9” square ovenproof ceramic or glass baking dish.
- Place the dish in the oven and bake for 50-55 minutes until a knife inserted into the center comes out clean.
- Let the cake cool for at least 30 minutes then frost with the icing if desired.
Ingredients for the crystallized ginger icing recipe:
This recipe makes approximately 1 1/2 cups of icing.
- 4 ounces cream cheese - room temperature
- 1/4 cup (½ stick) butter - room temperature
- 1 teaspoon vanilla extract
- 2 cups sifted confectioner’s sugar
- 2 tablespoons crystallized ginger - chopped fine
Directions for the crystallized ginger icing recipe:
- Cream together the cream cheese and butter in a small bowl. Stir in the vanilla extract.
- Mix in the confectioners sugar 1/2 cup at a time until well blended.
- Stir in the crystallized ginger.
Additional Resources
Serve the freshly prepared gingerbread with a variety of holiday beverages. See the article Hot Holiday Drinks for three recipe ideas.
For another ginger flavored cookie recipe see the article Gingersnap Cookie.
See the article How to Make a Gingerbread House for another gingerbread recipe.
Lynn Smythe - ABOUT THE WRITER Born and raised in Rochester, New York, freelance writer Lynn Smythe obtained her bachelor's degree in Geology from ...
