Traditional Gingerbread

Traditional Gingerbread

What Christmas treat is better than traditional gingerbread? not excessively;) Hopefully you would like this dated recipe of mine!

It is both beautiful and tasty.
And a timeless. Every Christmas season, it’s a necessity for us, don’t you think?

But I can assure you that it is the flavorsome, wonderful, and delectable gingerbread ever.

Because of its delicate crumb, it has a tendency to crumble a little bit when you cut it.
It will be simpler to slice if you put it in the refrigerator for 30 minutes.
However, you forfeit the fresh-from-the-oven warmth.

Just let it start to fall apart.:)

However, chilling is recommended before serving for optimal benefits.

Here is how it will appear before going into the oven.

1/2 cup butter
1/2 cup dark brown sugar
1 egg
1 cup molasses
1/4 cup maple syrup dark natural
2-1/2 cups all purpose flour
1-1/2 tsp salt
1-1/2 tsp baking soda
1 tsp cinnamon
2 tsp cloves
1 tsp freshly grated ginger root
1 cup hot water

Sugar and butter should be frothy.
Egg, molasses, and maple syrup should be added.
In a another bowl, combine the flour and the remaining dry ingredients.
Alternately add the boiling water and the flour mixture, combining thoroughly after each addition.
Pour onto a floured and butter-coated pan. (I frequently employ a bundt pan)
Bake for 35 to 40 minutes at 350.
If preferred, top the dish with freshly whipped cream.
Cookbook Notes
I only ever use organic products.
To achieve the fullest flavor, combine dark brown sugar, dark maple syrup, and fresh ginger.
This tastes great when paired with some homemade whipped cream.
If serving, chill the gingerbread for 30 minutes before slicing to prevent crumbling.