Best Gingerbread (Over 100 Years Old) (2024)

I have mentioned in a previous blog the love affair that Scandinavians have with Gingerbread. Food historians have traced gingerbread to originate in Armenia, then to Germany, and from there to Sweden where it was loved for its flavor and medicinal qualities.

This week's recipe for a simple gingerbread cake was a staple at Gram's house, it wasn't reserved just for the holidays even though most of us think of it as a Christmas flavor. Gram probably made at least twice a month, it was rare we went more that a few days without having it with coffee or for our dinner dessert.

When I first found the recipe I got a little excited because it was noted on the card that the recipe was over 100 years old. Gram's type-written card would have dated back to the 40s or 50s so by now this recipe is probably near to 200 years old. Because of the pervasive ginger love among Scandinavians, I thought perhaps the recipe may have belonged to Gram's Mother, who might have brought it over with her when she immigrated. Could it be I had an authentic old country recipe in my hot little hands?

Sadly, no. It didn't take long to trace the origins of this recipe to a 1935 magazine advertisem*nt for Brer Rabbit Molasses at a great website/blog Recipecurio.com. While disappointed the recipe wasn't the family heirloom I was hoping for, it was fun read the ad and the recipecurio website is a real find!

There are some minor differences between the original recipe and Gram's. The original recipe called a 50/50 split of butter and lard. Gram's recipe called for shortening. I used all butter. The cooking time on the original was slightly less than what was on Gram's. I was pleased to see this because a few previous attempts had resulted in dryer gingerbread than I remember Gram's being and I was planning on a trying a shorter cooking time anyway. The last difference is that Gram had hand-wrtten "combine molasses with hot water" on her card, where as the original said to add the molasses before the dry ingredients, and then the hot water last. I followed Gram's instructions. Maybe one day I'll make both side by side to see if the two different methods would result in noticeably different cakes. I'd be curious if anyone knows what the difference would be - I tried to research it but couldn't find any scientific explanation why one would be better than the other. Maybe I'll try to email Alton Brown or the Science Editor at Cook's Illustrated.

I find myself without a square baking pan at the moment so I made this in a 10" round, which turned out fine except as a matter of preference I do like square piece of this cake better than wedges - it is after all a "snacking cake" which would suggest you can eat it with your hands. I think squares just work better for that. And for those of us who like corner pieces with a bit of extra crispy crunchy edges, obviously a round pan is sorely lacking corners!

Round or square, this cake it super easy and quick to make. You probably have everything you need in your pantry so give it a try. On a recent very cold day, I made it while my daughter was napping and she and I had a nice little afternoon snack with cup of hot chocolate. It turned out moist and dense and was the perfect way to warm up!