Moist, old-fashioned gingerbread is a must around the holidays! This simple cake is heavenly warm with whipped cream and chopped candied nuts on top.
Let’s talk about my #1 love this time of year. Yeah, sorry brownies. You get kicked to #2 once December rolls around….and you’re replaced my my BFF the gingerbread.
Everything. Gingerbread EVERYTHING. Even in my eggnog/hot chocolate.
P.S. Try it. Like ASAP.
It is Monday after all. And kinda the last week and a half of December. Time to get your gingerbread on.
Yeah, we’re definitely getting our gingerbread on today. We’re going all the way back to the good ‘ol classics. Nothing fancy, nothing complicated. Just a nostalgic, old-fashioned gingerbread cake. The one like your grandma makes for holiday get-togethers.
That one dessert that makes you want to skip all the cookies, and just dive into the pan with both hands.
I’m convinced that’s not just me. 🙂
And can I just say that the actual SMELL of gingerbread baking is practically as amazing as the whole eating part? Who’s with me on this?! Even my mom is embracing my gingerbread craze, since she loves how it makes the house smell.
The other day she walked in the kitchen and stopped short at the doorway. Then she said, you were baking gingerbread again weren’t you?
A+, Mom. You want a piece?
Aahhh YES…few things in the world make your house smell more amazing then the tantalizing smell of homemade gingerbread baking. ♥
Sugar…fragrant spices…molasses…be still my gingerbread-loving heart!
And few things are more amazing than digging into a warm piece of said gingerbread with a glass of cold eggnog.♥
Yes, it’s true. I’m an eggnog-holic as well as a gingerbread crazy-lady this time of year. 😉
Cause well, I recently came to the conclusion that calories don’t count during the Month Of Desserts. (i.e. December) Strength in numbers, dontcha’ know.
Okay, I know what whatever was just said above makes no sense whatsoever. I think I’m just trying to convince myself not to go grab another piece of this gingerbread that is literally RIGHT under my nose. (okay, it’s across the room, but still..) You get it right?!
THESE are the kinds of smells that I want to bottle up and put in an air freshener. And then spray it around my kitchen in July.
This gingerbread is incredibly simple and that’s why I love it so much. Classic, no-frills, no-brainer gingerbread that’s the absolute BEST and is unbelievably easy to throw together.
I don’t even have any nerdy kitchen science for you today either (I know so sad) That’s how simple and effortless this gingerbread is.
I mean, who really has time to slave away in the kitchen this time of year anyway? Not this girl.
For reals guys, you need this gingerbread in your life this holiday season. Who knew the old-fashioned classics could be so. dang. good.?
Before I send you off into the kitchen on your Gingerbread Mission, please note that fresh whipped cream and/or chopped nuts on top (I used these candied nuts–so good!) of warm pieces of this gingerbread is absolutely NOT optional. They would be so naked and lonely without it, and I don’t even want to imagine such an injustice.
Rant over. That being said, you may go get your gingerbread on now. GO!
Old-Fashioned Gingerbread Cake
- 1/4 cup butter softened
- 1/2 cup coconut sugar or brown sugar
- 1/2 cup dark molasses
- 1/4 cup plain yogurt
- 1/2 cup milk
- 1 large egg
- 1 teaspoon vanilla extract
- 1-1/2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon allspice
- Whipped cream and chopped candied nuts for serving optional
Preheat oven to 350F. Lightly grease and flour an 8x8 square baking pan. Set aside.
In a large bowl with a handheld electric beater, beat butter, sugar, and molasses on low speed until smooth. Increase speed to medium and beat in yogurt, milk, egg, and vanilla until smooth and combined.
In a small bowl, whisk flour, baking powder, baking soda, salt, and spices. Gently fold flour mixture into liquid, stirring until just combined.
Scrape batter into prepared pan and smooth top. Bake gingerbread at 350F 25-30 minutes or until a toothpick comes out clean. Cool completely on a wire cooling rack before cutting into squares. Serve with whipped cream and chopped candied nuts if desired.
Store gingerbread in an airtight container at room temperature up to 5 days.