I have one of those mother-in-laws. You know, the ones who you can text and say “your son is dying for me to make a recipe he grew up on; would you share?” And within minutes I get a picture sent back with her recipe card. And then I share a picture of the finished results and get a response like “I bet it turned out even better than when I make it” (which isn’t true because any recipe a mom makes always tastes so much better!)
So when it came time to find a recipe that would go perfect with Oakhurst Eggnog, my husband immediately asked for his mom’s gingerbread recipe. So a few texts later and I am happy to share that I got the recipe! And you should have seen the joy in my husband’s eyes when I told him I had his mom’s recipe plus eggnog in the fridge.
Now I will say that I did tweek one thing on the recipe. Years ago I made a gingerbread cake that called for hot coffee instead of hot water.I think it’s kind of like that trick of putting coffee in your brownies…it just pulls out the flavor. Well I made a switch in her recipe (sorry mom!), because I just had to try the trick again. So you can keep the recipe her way and use the hot water, or try the coffee as it really does intensify the flavor.
Serve with some freshly whipped Oakhurst Heavy Cream and Oakhurst Eggnog. Also don’t forget to top your eggnog with some fresh whipped cream and a sprinkle of nutmeg. And in the spirit of giving, know that every Oakhurst purchase made helps support the Oakhurst After School Program. Oakhurst has partnered with Full Plates Full Potential to make sure Maine students who rely on school-provided meals are able to receive a nutritious, filling after school meal. Find out more information by following along on instagram.com/oakhurstdairy or visit and shop at https://www.oakhurstdairy.com/what-drives-us/oakhurst-gives/
Gingerbread Cake
Ingredients
- ½ cup shortening
- 2 TBSP sugar
- 1 egg
- 1 cup molasses
- ½ cup hot water
- ½ cup hot coffee
- 2 ¼ cup flour
- 1 tsp soda
- ½ tsp salt
- 2 tsp ginger
- 1 tsp cinnamon
- ½ tsp ground cloves
Instructions
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Preheat your oven to 325 and grease a 9” square pan (or holiday shaped pan if you are using one instead).
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Beat together the shortening, sugar and egg until thoroughly combined. Next add the molasses, hot water and hot coffee. Now this is where things start to get interesting; your batter will look like it is curdled but stay with me. Add the remaining dry ingredients and beat until it all comes together into this silky smooth, spicy gingerbread batter.
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Pour into your prepared pan and bake for 45 minutes for a 9” square. My holiday house pan took 35 minutes. So start checking around 30 minutes if using a unique shape. A toothpick should come out clean. Serve warm with whipped cream and eggnog!
