Cast Iron Gingerbread Mold

Ingredients:

• 1 1/2 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1/4 tsp ground cloves
• 1/2 cup butter, softened
• 1/2 cup brown sugar
• 1/2 cup molasses
• 1 egg
• 1/2 cup hot water

Instructions:

1. Preheat oven to 350°F.
2. Grease and flour your cast iron gingerbread mold.
3. In a medium bowl, whisk together flour, baking soda, salt, ginger, cinnamon, and cloves.
4. In a separate large bowl, cream together butter and brown sugar until fluffy.
5. Beat in molasses and egg until well combined.
6. Gradually mix in dry ingredients until just combined.
7. Stir in hot water until well incorporated.
8. Pour batter into prepared mold and bake for 35-40 minutes or until a toothpick comes out clean.
9. Cool in the mold for 5 minutes before removing and transferring to a wire rack to cool completely.

Nutritional Information:

Serving Size: 1 slice
Calories: 225
Fat: 9g
Saturated Fat: 5.5g
Cholesterol: 38mg
Sodium: 273mg
Potassium: 366mg
Carbohydrates: 33g
Fiber: 0.7g
Sugar: 20g
Protein: 2.8g
Vitamin A: 5.7%
Calcium: 6.7%
Iron: 13.8%

Cooking Time:

35-40 minutes

Equipment:

• Cast iron gingerbread mold
• Medium mixing bowl
• Large mixing bowl
• Electric mixer
• Wire rack

Serving Suggestions:

Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream.

Variations:

Add 1/2 cup of raisins or chopped nuts to the batter for added texture and flavor.

Substitutions:

• Replace molasses with honey or maple syrup for a different flavor profile.
• Use a gluten-free flour blend instead of all-purpose flour for a gluten-free version.
• Swap out butter for coconut oil or vegan butter for a dairy-free version.

Storage:

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

Tips:

• Make sure your cast iron gingerbread mold is well-greased and floured to prevent sticking.
• Let the gingerbread cool in the mold for a few minutes before removing to prevent it from breaking apart.
• To make clean-up easier, rinse your cast iron gingerbread mold with hot water immediately after removing the gingerbread.

Notes:

This recipe yields one 9-inch gingerbread cake.

Frequently Asked Questions:

• Can I use a different type of mold?

Yes, you can use a different type of baking dish, such as a square or round cake pan. Adjust the baking time accordingly.

• Can I freeze the gingerbread?

Yes, you can freeze the gingerbread for up to 2 months. Wrap it tightly in plastic wrap and store in an airtight container.

Overall, this cast iron gingerbread mold recipe is perfect for the holiday season. The warm spices and rich molasses flavor make it a festive treat that’s sure to impress your guests. Plus, it’s easy to make and can be customized to your liking with the addition of nuts or raisins. Give it a try and enjoy!