Rustic Cast Iron Gingerbread
Updated: Jan 23
I love this old-fashioned gingerbread recipe. For those of us who like to challenge themselves and bake on their wood stove, bake from scratch in cast iron and love molasses and ginger, this is a great recipe for you.
I have several recipes that I like to bake from during those harsh, cold winter months. This particular recipe does not call for eggs. For those whose hens stop laying during the winter months, or you run out of eggs, or there is a supply shortage, this is a great dessert to make. This is a hearty, healthy, warming and delicious dessert, (and my kids like to eat it for breakfast). This is just a wonderful, quick and healthy dessert that you can make for when supplies are scarce.
Made with organic black strap molasses, (which is high in minerals and iron), and ginger powder, (which is anti-inflammatory and anti-nausea). Serve warm and top it with homemade ice-cream or whipped cream, or enjoy plain with a cup of coffee or tea. A fantastic winter dessert!
If you have a wood stove, you will need an oven top, and I bought this Winnerwell oven top. You can also bake this gingerbread in a regular oven. For the oven top, you will need to bring the internal temperature to 300 degrees F, if you are cooking with a regular oven, you will need to bake this at 350 degrees F.
Ingredients and Directions:
2 cups of flour
1 Tblsp ginger powder
1/2 tsp baking soda
1/4 tsp salt
1/2 c of sugar
Mix together, then make a well in the center and add the next ingredients:
1/2 c of very soft butter
1/2c of black strap molasses
1/2 c of hot water
Grease a 9 inch, handleless cast iron pie pan with lard, tallow, or coconut oil. Heat a regular oven to 350 degrees F, or bring the internal temp of the wood stove oven top to 300 degrees F. Pour the batter into the pan.
Bake until the sides start to pull slightly away, or a toothpick comes out clean from the center. Usually takes 30-35 minutes to bake.
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