Celebrate the season with our simple spin on classic gingerbread.
For a heartwarming holiday treat, try our homemade gingerbread. Molasses adds distinct sweetness while cloves give it a festive flavour and fragrance. Enjoy it alone, or serve it à la mode with our cinnamon whipped cream.
Makes: 1 loaf
Prep time: 15 minutes
Bake time: 45 minutes
125 mL (1/2 cup) butter at room temperature, plus more for greasing
125 mL (1/2 cup) sugar
625 mL (2 1/2 cups) flour
7 mL (1 1/2 teaspoons) baking soda
5 mL (1 teaspoon) ground cinnamon
5 mL (1 teaspoon) ground ginger
1 mL (1/4 teaspoon) ground cloves
2 mL (1/2 teaspoon) Kosher salt
250 mL (1 cup) hot water
250 mL (1 cup) dark molasses
Preheat oven 180 C (350 F) and butter a 23 centimetre (9-inch) pie pan
Using an electric mixer with the paddle attachment, cream the butter and sugar
Beat for 4-5 minutes, scraping the sides occasionally, until the mixture is light and fluffy
Add the egg and mix until incorporated
In a separate bowl, combine the flour, baking soda, cinnamon, ginger, cloves and salt
In another bowl, combine the hot water with the molasses
Add the flour mixture and the molasses mixture to the creamed butter in alternate batches, occasionally scraping the sides of the bowl
Pour the mixture into the pie pan and bake for 45 minutes (until a toothpick comes out clean when inserted into the middle of the gingerbread)
Tip: Put this in the oven about 2 hours before dinner is going to be served — after you take it out when it’s done baking, it will still be warm come dessert time!
Cinnamon Whipped Cream: Whip 500 mL (2 cups) of heavy whipping cream, 60 mL (4 tablespoons) of sugar and a few dashes of cinnamon together and serve a dollop on top.
Cinnamon Ice Cream: Serve warm gingerbread with cool cinnamon ice cream for a holiday treat.
Crunchy Toffee Bars: Chop up toffee bars to add a crunchy dimension to your dish.