American 17th Century Gingerbread - Historically Hungry
This easy to make historical 17th century gingerbread cake recipe is flavorful, dense, and moist, and still as perfect today as it was back then.
Servings: 9 Servings
Calories: 287kcal
Ingredients
- 1 tsp baking soda
- 1 cup whole milk
- 1 cup molasses can also use honey or treacle
- 2 eggs
- 1 stick 1/2 cup butter, room temperature
- ½ cup sugar
- 2 cups flour
- 1 ½ tsp ground ginger
- 1 tsp ground cinnamon
- ⅛ tsp ground allspice
- ⅛ tsp ground nutmeg
Instructions
- Preheat the oven to 375 F.
- Grease a 8 or 9 inch square baking pan with soft butter and set aside.
- In a small sauce pan, warm the milk until almost boiling.
- Pour the milk into a cup and add the baking soda. Stir and set aside.
- In a large bowl, whisk the molasses and eggs together.
- Add in the butter (you want super soft butter - not quite melted but almost). It will be lumpy, that's ok.
- Whisk in the sugar, the flour, and the spices and whisk until smooth and thick.
- Carefully pour in the warm milk and stir until combined.
- Pour into the baking pan and bake for 30-35 minutes, or until a toothpick inserted in comes out clean.
- Allow to cool on a wire rack in the pan for 20 minutes.
- Cut into pieces and enjoy!
Notes
You can sub out half the molasses for a well flavorful honey, or treacle syrup.
You can also add in 1/2 cup of chopped candied orange and/or lemon peel to the gingerbread.
Nutrition
Serving: 1g | Calories: 287kcal | Carbohydrates: 62g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 44mg | Sodium: 182mg | Fiber: 1g | Sugar: 41g
