Glorified Gingerbread

Ingredients

• 92 g (½ cup)vegetable shortening
• 100 g (½ cup)granulated sugar
• 240 g (2 cups)plain flour
• 5 ml (1 teaspoon)salt
• 5 ml (1 teaspoon)ground ginger
• 5 ml (1 teaspoon)ground cinnamon
• 5 ml (1 teaspoon)ground cloves
• 5 ml (1 teaspoon)ground nutmeg
• 1 largeegg, lightly beaten
• 42 g (2 tablespoons)molasses
• 227 g (1 cup)buttermilk
• 5 ml (1 teaspoon)bicarbonate of soda

Instructions

1. 1

   Prepare the oven

   Heat the oven to 176 °C and lightly grease an 20 or 23 cm square baking dish.

2. 2

   Beat shortening

   Using an electric mixer, beat the shortening and sugar on high speed for about 2–3 minutes, until fluffy.

3. 3

   Mix dry ingredients

   Add the flour, salt, ginger, cinnamon, cloves and nutmeg. Mix on low just until combined, then remove ½ cup of the mixture and set it aside.

4. 4

   Add wet ingredients

   Add the egg, molasses, buttermilk and bicarbonate of soda to the mixing bowl. Beat on medium-low until smooth, about 30 seconds.

5. 5

   Fill the dish

   Pour the batter into the prepared dish and sprinkle the reserved flour and spice mixture evenly over the top.

6. 6

   Bake and cool

   Bake for 35–45 minutes, until a toothpick inserted in the centre comes out clean. Cool on a wire rack, cut into squares and serve.

What is glorified gingerbread?

Gingerbread is a long-established style of spiced baking, with many regional versions built around warming spices and sweetener. This cake takes a simple, homely approach, using molasses, buttermilk and a mix of ginger, cinnamon, cloves and nutmeg.

The method sets aside some of the flour-and-spice mixture before adding the wet ingredients, then scatters it over the batter. That gives the top a gently textured finish while keeping the cake itself soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 281 calories, 5g protein, 38g carbs, 13g fat.

The flour and sugar provide most of the carbohydrates, while the shortening contributes much of the fat. The egg and buttermilk add some protein, with a little more coming from the flour. Pair a square with fruit or yoghurt for a more balanced snack.

The spice mixture

Balanced spices: ginger gives the cake its characteristic warmth, while cinnamon, cloves and nutmeg add depth. Measure them into the flour together so they are distributed evenly.

Freshness: ground spices lose aroma over time, so use jars that still smell fragrant. The quantities are equal, making this blend easy to prepare without one spice dominating.

Why use buttermilk?

Buttermilk: its tangy flavour complements the molasses and spices, and it helps make the batter smooth. Add it with the other wet ingredients and mix only until the batter comes together.

Bicarbonate of soda: this is mixed into the wet ingredients, so have the prepared tin ready before combining everything. A short mix of about 30 seconds is all the method calls for.

The reserved topping

Set aside: take out ½ cup of the flour and spice mixture after mixing the dry ingredients, before adding the egg, molasses and buttermilk. Keep it separate so it stays loose enough to sprinkle.

Even coverage: distribute the reserved mixture across the batter rather than tipping it into one spot. It forms a light, spiced layer as the cake bakes.

How to tell when it is baked

Check the centre: start testing at 35 minutes, as the recipe gives a baking window of 35–45 minutes. A toothpick inserted in the middle should come out clean.

Cool before cutting: set the dish on a wire rack once it leaves the oven. Let the cake cool before slicing it into squares so the pieces are easier to serve.

Serving ideas

Simple serving: the spiced cake is ready to serve as it is, warm or cooled. Cut it into nine squares to match the stated servings.

On the side: serve a square with tea or coffee, or add a spoonful of yoghurt for a tangy contrast. Keep accompaniments simple so the molasses and spice flavours remain central.

Recipe notes & tips

• Let the shortening soften slightly so it beats more easily with the sugar.
• Measure the reserved ½ cup of dry mixture before adding the wet ingredients.
• Use a bowl large enough to mix the batter without spilling.
• Mix on low when combining the dry ingredients to avoid scattering flour.
• Begin checking the cake at 35 minutes, then continue baking if the centre is not done.
• Cool the cake on a wire rack before cutting it into squares.

Variations

• Extra ginger: Increase the ginger slightly for a sharper spice note.
• Citrus lift: Add finely grated orange zest to the batter for a fragrant accent.
• Warm topping: Serve each square with a spoonful of custard.
• Creamy side: Add plain yoghurt alongside the cake for a tangy contrast.

Common mistakes to avoid

• Skipping the reserved mixture: Set aside ½ cup before adding wet ingredients, or there will be none for the topping.
• Overmixing the batter: Stop once it is smooth, after about 30 seconds on medium-low.
• Uneven topping: Sprinkle the reserved mixture across the whole surface rather than piling it in the middle.
• Guessing doneness: Test the centre with a toothpick; it should come out clean.
• Cutting too soon: Let the cake cool on a wire rack before slicing so the squares hold together.

How to store

Once completely cool, store the cake in an airtight container at room temperature for up to 3 days. Reheat a square briefly in the microwave if you prefer it warm.

Frequently asked questions