Olde Tyme Hot Water Gingerbread: A Taste of Nostalgia

There’s a certain magic in recipes that feel like they’ve been whispered down through generations, carrying with them the echoes of kitchens past. This Olde Tyme Hot Water Gingerbread is precisely one of those treasures. My first encounter with it was through a well-worn, coffee-stained copy of the Larkin Cookbook, a tome that has yielded countless culinary discoveries for me. As I meticulously measured the simple ingredients, I could almost picture a hearth crackling, a cook with flour dusted on their apron, and the comforting aroma filling their home. This isn’t just a cake; it’s an invitation to a simpler time, a reminder of the profound comfort found in a perfectly spiced, tender gingerbread.

Recipe Overview

Here are the essential details to get you started on your gingerbread journey:

• Prep Time: 20 minutes
• Cook Time: 20-25 minutes
• Total Time: 40-45 minutes
• Servings: 15-20 squares
• Yield: One 9×13 inch pan
• Dietary Type: Contains Gluten, Dairy, Eggs

Ingredients

This recipe celebrates the beauty of simplicity, relying on pantry staples to create something truly special.

• 1 cup sorghum
• 1/2 cup sugar
• 1/3 cup butter
• 2 1/2 cups flour
• 2 teaspoons baking soda
• 1 tablespoon ground ginger
• 1/2 teaspoon ground clove
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1 cup boiling water
• 2 large eggs

Equipment Needed

You won’t need any overly specialized tools for this comforting bake.

• A 9×13 inch baking pan
• A large mixing bowl
• A whisk or electric mixer
• A sifter or fine-mesh sieve
• A saucepan (for boiling water)
• A cooling rack

Instructions

Crafting this old-fashioned gingerbread is a straightforward, yet rewarding, process. The key is to follow the steps precisely, and you’ll be rewarded with a delightful treat.

1. Preheat your oven to 350°F (175°C).
2. Prepare your 9×13 inch baking pan by greasing and flouring it thoroughly. This ensures your gingerbread won’t stick. Set this aside.
3. In a large mixing bowl, combine the sorghum, sugar, and butter. Mix these ingredients together until well incorporated. You can use a whisk or an electric mixer on low speed for this.
4. In a separate bowl, sift together the flour, baking soda, ground ginger, ground clove, ground cinnamon, and salt. Sifting these dry ingredients helps to aerate them and ensures an even distribution of spices and leavening.
5. Add the sifted dry ingredients to the sorghum mixture. Blend these together until just combined. Don’t overmix at this stage.
6. Carefully pour in the boiling water. Stir until the batter is well blended. It will be quite thin, and this is exactly what you want for this particular gingerbread. Resist the urge to add more flour; the thin batter is crucial to the cake’s texture.
7. In a small, separate bowl, lightly beat the two large eggs.
8. Stir the well-beaten eggs into the gingerbread batter until fully incorporated.
9. Pour the thin batter into your prepared pan.
10. Bake for approximately 20-25 minutes, or until the top springs back when softly touched. This gentle touch test is a classic indicator of a cake’s doneness.
11. Once baked, remove the gingerbread from the oven and let it cool in the pan before attempting to remove it. This allows the cake to set properly.

Expert Tips & Tricks

As a chef, I always look for ways to elevate even the simplest recipes. While this gingerbread is wonderfully unpretentious, a few thoughtful touches can make it even more delightful.

• Butter Quality Matters: Use good quality, unsalted butter for the best flavor.
• Don’t Overmix: Overmixing flour-based batters can develop gluten excessively, leading to a tougher cake. Mix until just combined at each stage.
• The Boiling Water: The boiling water is essential for the texture of this gingerbread. It helps to bloom the spices and creates a wonderfully moist crumb. Ensure it’s truly boiling when you add it.
• Pan Prep is Key: Don’t skimp on greasing and flouring the pan. A well-prepared pan is your best defense against sticking.
• For Layer Cakes: If you’re feeling ambitious and want to create a layer cake, ensure the layers are completely cooled before attempting to assemble. A simple cream cheese frosting or a lemon glaze would be divine between and on top of the layers.

Serving & Storage Suggestions

This Olde Tyme Hot Water Gingerbread is incredibly versatile. It’s fantastic served warm, perhaps with a dollop of whipped cream or a scoop of vanilla ice cream. It also stands beautifully on its own, perfect with a steaming mug of tea or coffee.

When it comes to storage, this gingerbread keeps remarkably well. Once completely cooled, you can store it at room temperature in an airtight container for 2-3 days. For longer storage, refrigerate it for up to a week. To reheat, gently warm individual slices in the microwave for a few seconds or in a low oven.

Nutritional Information

Here’s an approximate nutritional breakdown for a serving of this delightful gingerbread. Please note these are estimates and can vary based on specific ingredients used.

Nutrient	Amount per Serving (approximate)	% Daily Value (approximate)
Calories	192.8 kcal	–
Total Fat	5.4 g	8%
Saturated Fat	2.9 g	14%
Cholesterol	39 mg	13%
Sodium	285.5 mg	11%
Total Carbohydrate	32.6 g	10%
Dietary Fiber	1.5 g	6%
Sugars	6.8 g	27%
Protein	4.5 g	9%

Variations & Substitutions

While this recipe is perfect in its classic form, feel free to play with it!

• Molasses Swap: If you don’t have sorghum, you can substitute an equal amount of unsulfured molasses for a richer, darker flavor.
• Citrus Zest: A teaspoon of orange or lemon zest added to the dry ingredients can impart a bright, fresh counterpoint to the warm spices.
• Nutty Addition: For a touch of texture, consider adding 1/2 cup of chopped walnuts or pecans to the batter before baking.

FAQs

Here are some common questions you might have about this classic gingerbread:

Q: Why is the batter so thin? Will it still bake properly?
A: Yes, the thin batter is intentional for this recipe. It contributes to the gingerbread’s wonderfully moist and tender crumb. Just be sure not to add extra flour.

Q: Can I make this gingerbread without dairy?
A: You can substitute a plant-based butter (like vegan butter sticks) for the butter to make it dairy-free. Ensure the brand you choose is suitable for baking.

Q: My gingerbread seems a little dry. What could have gone wrong?
A: Overbaking is the most common culprit for dry cake. Be sure to bake only until the top springs back when touched and remove it promptly. Ensure your oven temperature is accurate.

Q: What kind of frosting pairs best with this gingerbread?
A: A simple cream cheese frosting is a classic choice. A tangy lemon glaze or even a rich dark chocolate ganache would also be delightful.

Q: Can I freeze this gingerbread?
A: Absolutely. Once completely cooled, wrap the gingerbread tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw at room temperature.

Final Thoughts

There’s a profound satisfaction in baking from a recipe that has stood the test of time, and this Olde Tyme Hot Water Gingerbread is a prime example. It’s a simple joy, a testament to the power of honest ingredients and time-honored techniques. Whether you’re looking for a comforting treat on a chilly afternoon or a slice of history to share with loved ones, this gingerbread is sure to deliver. Give it a try, and let its warm spices and tender texture transport you. I’d be delighted to hear about your own gingerbread adventures!