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Olde Tyme Hot Water Gingerbread: A Taste of Yesterday

The aroma of gingerbread always transports me back to my grandmother’s cozy kitchen. I can almost see her now, apron dusted with flour, humming softly as she pulled a warm, fragrant pan from the oven. It wasn’t Christmas, or even Thanksgiving, necessarily, but a simple Tuesday afternoon, and she felt like baking. That’s the magic of gingerbread – it’s a timeless comfort, perfect for any occasion, and this Olde Tyme Hot Water Gingerbread recipe evokes that same sense of warmth and nostalgia.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20-25 minutes
Total Time: 35-40 minutes
Servings: 15-20 squares
Yield: One 9×13 inch pan
Dietary Type: Not specified, contains dairy and eggs

Ingredients

1 cup sorghum
½ cup sugar
⅓ cup butter
2 ½ cups flour
2 teaspoons baking soda
1 tablespoon ground ginger
½ teaspoon clove
1 teaspoon cinnamon
½ teaspoon salt
1 cup boiling water
2 large eggs

Equipment Needed

9×13 inch baking pan
Mixing bowls
Measuring cups and spoons
Sifter
Whisk or mixer

Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. Set it aside. This ensures the gingerbread releases easily after baking. A light dusting of flour after greasing prevents sticking.
In a large mixing bowl, combine the 1 cup of sorghum with ½ cup of sugar and ⅓ cup of butter. Ensure the butter is softened for easier mixing. Creaming these ingredients together well is essential for a tender crumb.
In a separate bowl, sift together the 2 ½ cups of flour, 2 teaspoons of baking soda, 1 tablespoon of ground ginger, ½ teaspoon of clove, 1 teaspoon of cinnamon, and ½ teaspoon of salt. Sifting is crucial for incorporating air into the dry ingredients, preventing lumps, and creating a lighter texture.
Gradually add the dry ingredients to the sorghum mixture, blending well after each addition. This prevents the flour from clumping and ensures even distribution of the spices.
Carefully pour in 1 cup of boiling water and mix until everything is well combined. Don’t be alarmed by the thin batter – this is expected. The boiling water helps to bloom the spices, intensifying their flavor.
In a small bowl, lightly beat 2 large eggs. Incorporate the beaten eggs into the batter, stirring until just combined. Be careful not to overmix at this stage, as it can lead to a tough gingerbread.
Pour the batter into the prepared 9×13 inch baking pan. Spread the batter evenly to ensure consistent baking.
Bake in the preheated oven for approximately 20-25 minutes, or until the top springs back when gently touched. Start checking for doneness at the 20-minute mark using a toothpick. If it comes out clean or with just a few moist crumbs, it’s ready. Oven temperatures can vary, so adjust the baking time accordingly.
Let the gingerbread cool completely in the pan before removing and cutting it into squares. Cooling allows the gingerbread to set properly, making it easier to slice.
Once cooled, cut into 15-20 squares and serve.

Expert Tips & Tricks

Spice it up: Feel free to adjust the spices to your liking. A pinch of nutmeg or allspice can add a lovely warmth.
Molasses magic: If you don’t have sorghum, you can substitute with molasses, although the flavor profile will be slightly different. Use the same quantity (1 cup).
Buttermilk boost: For a tangier flavor, replace some of the water with buttermilk. Start with ¼ cup of buttermilk and reduce the water by the same amount.
Toasted nuts: Adding chopped toasted pecans or walnuts to the batter before baking will provide a delightful crunch and nutty flavor.
Don’t overbake: Overbaking will result in dry gingerbread. Check for doneness frequently towards the end of the baking time.

Serving & Storage Suggestions

Serve the Olde Tyme Hot Water Gingerbread warm or at room temperature. It’s delicious on its own or with a dollop of whipped cream or a scoop of vanilla ice cream. A dusting of powdered sugar adds a touch of elegance.

To store, wrap the cooled gingerbread tightly in plastic wrap or place it in an airtight container. It will keep at room temperature for up to 3 days, in the refrigerator for up to a week, or in the freezer for up to 2 months. If freezing, wrap the gingerbread well to prevent freezer burn. Reheat gently in the oven or microwave before serving.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	192.8 kcal	N/A
Calories from Fat	48g	25%
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	N/A
Protein	4.5 g	9%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Variations & Substitutions

Gluten-Free: Substitute the all-purpose flour with a gluten-free blend. You might need to add a binder like xanthan gum to improve the texture.
Dairy-Free: Replace the butter with a plant-based alternative, such as coconut oil or vegan butter sticks.
Egg-Free: Use applesauce or a commercial egg replacer. ¼ cup of applesauce can replace one egg.
Spiced Up: Add a pinch of cayenne pepper for a spicy kick.
Citrus Zest: Incorporate grated orange or lemon zest for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Why is the batter so thin?
A: The thin batter is normal due to the addition of boiling water, which helps to bloom the spices. Don’t add extra flour.

Q: Can I use a different size pan?
A: Yes, but adjust the baking time accordingly. Smaller pans will require longer baking times, while larger pans will bake faster.

Q: How do I know when the gingerbread is done?
A: The top should spring back when gently touched, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

Q: Can I make this ahead of time?
A: Yes, the gingerbread can be made a day or two in advance. Store it tightly wrapped at room temperature or in the refrigerator.

Q: Can I freeze the gingerbread?
A: Yes, wrap it tightly in plastic wrap and freeze for up to 2 months. Thaw completely before serving.

Final Thoughts

This Olde Tyme Hot Water Gingerbread recipe is more than just a dessert; it’s a piece of history, a taste of simpler times, and a warm hug in every bite. I encourage you to try it, experiment with the variations, and make it your own. Share it with loved ones, and let the comforting aroma fill your home with joy. And don’t forget to let me know how it turns out – I’d love to hear your stories and creations! Perhaps, a simple cup of black coffee to accompany this old-fashioned delight will create a truly memorable experience.

Olde Tyme Hot Water Gingerbread Recipe