Today’s Ginger Bread recipe is extra fun because it comes from Laura Kumin’s new book, “All Stirred Up: Suffrage Cookbooks, Food and the Battle for Women’s Right to Vote”. Laura is a member of our Progressive Eats team and we are all celebrating her new book today!
This book is a delightful look at what happened in the fight for a women’s right to vote and subsequent new constitutional amendment which happens to have been voted into law 100 years ago this year! The amendment passed by Congress in June of 1919 and was ratified on August 18, 1920, ending a decades-long battle.
Blending history with the cookbooks and recipes used to influence and change the country, this book is not only timely but an important look at the influence food had in the suffragette movement. Laura did a brilliant job of taking original recipes and adapting them for our current kitchens.
I chose to make the Ginger Bread recipe from the book, the perfect dessert for this time of the year and one of my personal favorites. Rich with molasses and balanced with ginger, cinnamon, and cloves it satisfies with every spicy bite. An unusual ingredient in this version is sour cream which adds a luscious creaminess and moisture. I think you will really enjoy this cake.
The only change I made to the original recipe in the book was to make it with my favorite gluten-free flour blend. Otherwise, it is the same beautiful, classic dessert that has been made for over a century.
The Ginger Bread isn’t very sweet and Laura suggests adding either sweetened whipped cream or a cream cheese frosting, but because The Artist doesn’t care for frosting, I decided to use a simple sprinkling of powdered sugar, like a dusting of snow. It adds a touch of sweetness and a lovely decoration. You can use a stencil to create shapes if you want for fun. Use whatever topping you and your family prefer.
Put this Ginger Bread recipe on your to make list – it is wonderful. Be sure to pick up a copy of your own – you will love this book! And don’t miss all the additional recipes from the book from my Progressive Eats friends below – be sure to click on the links and take a look around at all the goodness they have shared!!
Key Ingredients for Ginger Bread:
- All-purpose flour or gluten-free flour blend
- Baking soda, ginger, cinnamon, cloves
- Molasses, melted butter, brown sugar
- Large eggs, sour cream
I don’t have sour cream, what can I do instead?
If you have some heavy cream and vinegar you can save yourself a trip to the grocery store. Place 2 tbsp of the vinegar in your measuring cup and add enough cream to bring it to 1 cup. Stir, then let it sit for a few minutes and stir again. The vinegar sours the cream and thickens the consistency!
Measure the melted butter in your measuring cup first and then measure the molasses – the very sticky molasses will slide right out of the cup!
How to make Ginger Bread:
- Butter and flour your 9×13 pan (use GF flour if needed); whisk together the dry ingredients
- Beat the molasses, butter, and brown sugar together; add the eggs and sour cream, beating until smooth
- Add in the dry ingredients and mix until fully incorporated
- Bake about 40 minutes; cool the cake in the pan then cut, serve, and enjoy
Kitchen Tools I Use to Make This Recipe (affiliate links):
Use a good gluten-free flour blend, either homemade or a commercial blend such as Bob’s Red Mill 1-to-1 (in the blue bag) or King Arthur GF AP flour.
Ginger Bread (Gluten Free)
Rich with molasses and balanced with ginger, cinnamon, and cloves this cake satisfies with every bite. An unusual ingredient in this version is sour cream which adds a luscious creaminess and moisture. Enjoy!
- 3 cups (360 g) all-purpose flour or gluten-free flour blend
- 2 tsp baking soda
- 2 to 2-1/2 tsp ground ginger (I used 2-1/2 tsp)
- 1-1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1 cup (8 fl oz; 237 ml) molasses
- 16 tbsp (1 cup; 8 oz; 226 g) unsalted butter, melted
- 1 cup (7-1/2 oz; 213 g) light brown sugar, firmly packed
- 4 large eggs, at room temperature
- 1 cup (8 oz; 227 g) sour cream
Preheat the oven to 350°F (180°C). Grease and flour a 9x13-inch (23x33-cm) pan, tapping out the excess flour, or use a cooking spray with flour.
Whisk together the flour, baking soda, ginger, cinnamon, and cloves in a medium bowl. Set aside.
Beat the molasses, butter, and brown sugar using a hand or stand mixer. Add the eggs and sour cream and beat until well combined.
Add the dry ingredients and beat on low speed until all the ingredients are blended.
Spread into the pan and bake for about 40 minutes, until a tester inserted in the middle comes out clean.
Cool the ginger bread in the pan.
Amount Per Serving: Calories: 358Total Fat: 18gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 106mgSodium: 360mgCarbohydrates: 42gFiber: 1gSugar: 9gProtein: 7g
Welcome to Progressive Eats, our virtual version of a progressive dinner party where each course is held at a different home. With Progressive Eats, a theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out. This month is hosted by Laura of Mother Would Know. We have a great mix of recipes including appetizers, sides, entrees, and desserts from her new cookbook, All Stirred Up. See the links below for more inspiration and great recipes!
- Sparkling Fruit Punch Cocktail – Creative Culinary
- Emergency Salad – Karen’s Kitchen Stories
- Cauliflower and Beet Salad – Spiceroots
- To Broil Chickens (Spatchcocked & Grilled Chicken) – Mother Would Know
- Chicken Pot Pie – The Redhead Baker
- Brown Bread – The Wimpy Vegetarian
- Scalloped Potatoes – Healthy Delicious
- Ginger Bread – The Heritage Cook (you are Here)
- Coconut Kisses – Sarah’s Cucina Bella (Coming soon)
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I love gingerbread, so I can’t wait to try this recipe. I’m so intrigued by the addition of sour cream!
This is one of the best gingerbread cakes I’ve ever made. I think the sour cream made it even more tender! I hope you love it too!
The Artist is one lucky guy if this is what he gets to enjoy on a regular basis. Frosted or not, gluten-free or wheat-based, you’ve picked one of my favorites. I can attest (from eating way too many pieces of this cake), that it is moist and delicious. Many thanks for joining in this celebration of suffrage and All Stirred Up.
It was my pleasure Laura, truly. The book and this cake are wonderful. Congratulations on another cookbook winner! Thanks for having us help you celebrate your new book, what a fun topic for ProgressiveEats!
How deliciously tender and moist this looks! I would like a slice with my coffee please. or may be two slices.. who’s counting during Holidays!
It is a remarkably tender cake Anshie, and would be perfect with a cup of coffee! Take two, you deserve them!! 🙂
This is so perfect for this time of year! It looks so delicious and moist. I’m kind of envisioning a scoop of ice cream on top =)
Ooh, I wish I’d thought of that, ice cream would be perfect with it! Great idea Karen!
susan | the wimpy vegetarian
I adore gingerbread, and haven’t made it in years now. I want to make this one – maybe this weekend. The diet will have to wait until after the holidays, lol. I love the way the texture of this dessert looks, and sour cream is a great way to get a moist dessert in high altitudes here in Tahoe.
We loved this gingerbread cake – it is incredibly moist and tender! The sour cream was surprising, but gave it depth that I loved!