This Small Family Gingerbread recipe, originally appearing in Good Housekeeping magazine in 1948, carries a sense of nostalgia, further emphasized by the well-worn condition of the recipe card. She notes on the card that she made it on December 18, 1948. The blue fountain pen ink has smudged over time, and the card’s original owner notated her thoughts on the recipe. In the upper left corner, she wrote “fine,” perhaps indicating that while the recipe was good, it wasn’t exceptional. However, the additional notes at the bottom of the card—such as her suggestion to try a square cake pan next time—show that she saw potential in this gingerbread recipe and was willing to tweak it to suit her tastes.
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Small Family Gingerbread Recipe
Food History
Gingerbread has been a beloved part of baking traditions for centuries, with its roots tracing back to medieval Europe. Originally made as a spiced bread, gingerbread evolved into various forms, including cakes, cookies, and even houses, particularly during the holiday season. When gingerbread recipes made their way to America, they were adapted to local ingredients, with molasses often replacing honey as the primary sweetener due to its availability and affordability.
By the 20th century, gingerbread had become a staple in American homes, particularly during the colder months when its warm spices were most appreciated. This Small Family Gingerbread recipe from Good Housekeeping in 1948 reflects the post-war era’s focus on practicality and family-oriented meals. Recipes like this one were designed to be simple, comforting, and made with readily available ingredients in most households.
Craving that classic holiday flavor?
Check out our ultimate roundup of gingerbread recipes—cookies, cakes, and more- in one spicy, sweet place!
Timeline
- Medieval Europe: Gingerbread is introduced as a spiced bread, often used for medicinal purposes. Over time, it becomes a popular sweet treat across Europe, particularly in Germany and England.
- 16th Century: Gingerbread evolves into a festive treat, with various forms emerging, including cookies and cakes. It becomes associated with holidays and special occasions.
- Colonial America: Gingerbread is adapted to American tastes, with molasses replacing honey as the primary sweetener. It becomes a popular dessert in American homes, particularly in New England.
- 1948: The Small Family Gingerbread recipe appears in Good Housekeeping magazine, offering a simple, comforting dessert that reflects the post-war era’s focus on practicality and family meals.
- Present Day: The recipe card, with its worn edges and smudged ink, continues to be a cherished piece of history, passed down through generations. The owner’s notations on the card offer insight into her experience with the recipe and her thoughts on how to improve it.
Recipe Discussion
This Small Family Gingerbread is a classic, straightforward recipe that yields a richly spiced and moist cake. The process begins with slowly melting the shortening, which is then cooled before adding the sugar, molasses, and egg. This method ensures that the mixture is smooth and well-combined, creating a solid base for the batter.
The dry ingredients, including flour, baking soda, and a blend of spices—cinnamon, ginger, and cloves—are sifted together before being added to the wet mixture. Sifting the dry ingredients helps to incorporate air, making the cake light and ensuring an even distribution of the spices throughout the batter.
Hot water is then whisked into the mixture, dissolved the molasses and activating the baking soda, contributing to the cake’s rise. The batter is poured into a greased loaf pan lined with greased waxed paper, which helps prevent sticking and makes for easy removal after baking. The gingerbread is baked at 350°F for 45 minutes, creating a warm, spiced cake with a tender crumb.
The notes on the recipe card suggest that the original owner used small loaf pans and considered trying a square cake pan next time, indicating that this recipe can be adapted based on the baker’s preferences. Despite her comment that the cake was “O.K.,” this gingerbread recipe stands as a comforting, reliable choice for a simple dessert or a cozy afternoon treat.
Uncover the sweet, sticky secrets of molasses! From its rich history to must-know cooking tips and delicious recipes, this article dives deep into the magic of this classic ingredient.
Learn more about baking with molasses.
Preparation Tips
- Melting and Cooling the Shortening: Cool the melted shortening slightly before adding the sugar, molasses, and egg. This prevents the egg from cooking and ensures a smooth mixture.
- Sifting Dry Ingredients: Sifting the flour, baking soda, salt, and spices together helps to incorporate air and ensures the spices are evenly distributed throughout the batter.
- Baking Time: The baking time may vary slightly depending on your oven and the type of pan used. Keep an eye on the gingerbread as it bakes, and check for doneness by inserting a toothpick into the center. It should come out clean or with just a few moist crumbs attached.
Uncover the sweet, sticky secrets of molasses! From its rich history to must-know cooking tips and delicious recipes, this article dives deep into the magic of this classic ingredient.
Learn more about baking with molasses.
Recommended Kitchen Items
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- Loaf Pan: A high-quality loaf pan ensures even baking and easy removal of the gingerbread. Consider using a non-stick or aluminum pan for best results.
- Mixing Bowls: Durable mixing bowls make it easier to blend ingredients thoroughly, ensuring a smooth, consistent batter.
- Spice Grater: A spice grater is perfect for freshly grating spices like nutmeg, which can enhance the flavor of the gingerbread.
Serving Suggestions
- With Whipped Cream: For a classic, comforting dessert, serve warm slices of gingerbread with a dollop of freshly whipped cream.
- Lemon Glaze: Drizzle a simple lemon glaze over the cooled gingerbread to add a bright, tangy contrast to the warm spices.
- With Fresh Fruit: Top the gingerbread with fresh berries or a spoonful of applesauce for a refreshing twist that complements the cake’s rich flavor.
December 12th is National Gingerbread House Day—time to spice things up! Whether you’re building a house or baking cookies, get ready for all things gingerbread and festive!
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Cherishing the Legacy of Small Family Gingerbread
This Small Family Gingerbread recipe is more than just a simple cake; it’s a piece of culinary history. With its smudged ink and thoughtful notations, the worn recipe card tells the story of a recipe that has been tried, tested, and loved over the years. Whether you’re baking it as a nostalgic tribute to the past or simply enjoying a slice of this spiced cake with a cup of tea, this gingerbread offers a taste of comfort and tradition. It’s a reminder that even the simplest recipes can hold a special place in our hearts and kitchens.
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Small Family Gingerbread Recipe
Small Family Gingerbread
Ingredients
- 1/4 cup shortening
- 1/4 cup granulated sugar
- 1/2 cup molasses
- 1 egg
- 1 1/4 cup sifted all purpose flour
- 3/4 teaspoon soda
- 1/2 teaspoon cinnamon
- 12 teaspoon ginger
- 1/4 teaspoon cloves
- 1/4 teaspoon salt
- 1/2 cup hot water
Instructions
- Slowly melt shortening
- Cool
- Add sugar, molasses, and egg
- Beat well
- Sift together flour, soda, salt and spices
- Add alternatively whisk hot water to first mixture
- Line 9 1/4 x 5 1/4 x 2 1/2 greased loaf pan with greased waxed paper
- Pour in batter
- Bake in moderate oven 350 degrees for 45 minutes
- Cool 5 minutes
- Remove from pan