Can I make this gingerbread in advance for a party?

Yes! In fact, it tastes better the next day. Store it tightly wrapped at room temperature or in the fridge.

What can I use instead of molasses?

You can substitute dark corn syrup or maple syrup , but you’ll lose that deep, old-school flavor molasses gives.

How do I keep my gingerbread moist?

Don’t overbake, and store it properly in a sealed container. Adding a slice of apple or a damp paper towel in the container helps maintain moisture.

Can I turn this into muffins or cupcakes?

Absolutely! Reduce the baking time to 18–22 minutes and fill muffin cups ¾ full.

Is gingerbread kid-friendly in terms of spice level?

Yes. The ginger and cinnamon are bold but not spicy. For sensitive kids, reduce the ginger to 1 tsp.

Old-Fashioned Gingerbread – Best Classic Cake for Holidays

Name: Old-Fashioned Gingerbread
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1/2 cup (113.5 g) unsalted butter, softened; 1/2 cup (125 ml) boiling water; 1/2 cup (110 g) light brown sugar, loosely packed; 1/2 cup (168.5 ml) molasses; 1 large egg; 1 1/2 cups (187.5 g) all-purpose flour; 2 teaspoons ground ginger; 1 teaspoon ground cinnamon; 3/4 teaspoon kosher salt; 1/2 teaspoon baking powder; 1/2 teaspoon baking soda

Old-Fashioned Gingerbread

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This Old-Fashioned Gingerbread is a moist, richly spiced cake made in one bowl with molasses, brown sugar, and warm spices. It’s a nostalgic holiday dessert perfect for gifting or sharing.

Author: Catherine
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Yield: 9 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1/2 cup (113.5 g) unsalted butter, softened
1/2 cup (125 ml) boiling water
1/2 cup (110 g) light brown sugar, loosely packed
1/2 cup (168.5 ml) molasses
1 large egg
1 1/2 cups (187.5 g) all-purpose flour
2 teaspoons ground ginger
1 teaspoon ground cinnamon
3/4 teaspoon kosher salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda

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Instructions

Preheat the oven to 350°F (175°C), mist a 9×9-inch baking pan with non-stick spray, and line it with parchment paper.
Place the butter in a large mixing bowl and pour boiling water over it. Let sit for 2–3 minutes, then whisk until butter is melted.
Add brown sugar, molasses, and egg. Whisk until well combined.
Add flour, ginger, cinnamon, salt, baking powder, and baking soda. Stir gently until the batter is smooth.
Pour batter into prepared pan and smooth the top.
Bake for 25–35 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cake cool completely before slicing and serving.

Notes

Letting the cake cool before slicing helps maintain clean edges.
For more intense ginger flavor, add candied ginger pieces.
Pairs wonderfully with whipped cream, lemon curd, or cream cheese frosting.
Can be stored at room temperature for 2–3 days, refrigerated up to 1 week, or frozen for up to 2 months.
To reheat, microwave slices for 15–20 seconds or warm in a low oven.

Find it online: https://recipeshots.com/old-fashioned-gingerbread-recipe/