Whole Wheat Gingerbread offers a journey into the realm of heartwarming flavors and nourishing ingredients. This gingerbread is a testament to the harmony between wholesome goodness and the captivating essence of spices. The history of Whole Wheat Gingerbread tells a story of celebrating the Earth’s bounty, where whole wheat flour is transformed into a delightful treat that embraces both tradition and innovation.

Gingerbread, with its rich blend of spices and molasses, has been a beloved treat for centuries. It has evolved in various forms across different cultures, each time incorporating regional ingredients and traditions. Whole Wheat Gingerbread is a version that highlights the use of whole wheat flour—a nutrient-rich alternative to refined flour that became popular during the health-focused movements of the late 19th and early 20th centuries.

Whole Wheat Gingerbread reflects a time when traditional recipes were adapted to align with changing nutritional perspectives. The incorporation of whole wheat flour adds depth and a slightly nutty flavor to the gingerbread, enhancing both its taste and nutritional value.

This gingerbread variation was likely created to provide a heartier and more wholesome option, offering a delightful compromise between indulgence and health. The recipe provided captures this harmonious balance, showing how culinary traditions can evolve while still capturing the essence of comfort and taste.

INGREDIENTS

• 4 tablespoonfuls sugar
• 1/2 cupful Crisco (shortening)
• 2 eggs
• 1 teaspoonful baking soda
• 1/4 cupful milk
• 2 cupfuls flour
• 2 cupfuls whole wheat flour
• 1/2 cupful seeded raisins
• 1/2 teaspoonful salt
• 1-1/2 cupfuls molasses
• 1/2 cupful chopped nut meats
• 1 teaspoonful powdered ginger
• 1/2 teaspoonful powdered mace
• 1 teaspoonful powdered cinnamon
• 3 tablespoonfuls chopped candied lemon peel

INSTRUCTIONS

1. Preheat your oven to a moderate temperature.
2. Grease and flour a cake tin using Crisco.
3. In a mixing bowl, combine the flours and whisk them together to blend thoroughly.
4. Add the chopped candied lemon peel, seeded raisins, chopped nut meats, powdered ginger, powdered mace, powdered cinnamon, and salt to the flour mixture. Toss the ingredients to ensure an even distribution of flavors.
5. In a separate bowl, melt the Crisco and mix it with the molasses and sugar. Allow the mixture to cool slightly.
6. Beat the eggs well and add them to the cooled molasses mixture, mixing until fully combined.
7. In a small bowl, dissolve the baking soda in the milk.
8. Gradually add the flour mixture to the molasses mixture, alternating with the milk and baking soda mixture. Mix well until a smooth batter forms.
9. Pour the batter into the prepared cake tin, spreading it evenly.
10. Bake the gingerbread in the preheated oven for approximately one hour or until a toothpick inserted into the center of the cake comes out clean.
11. Once baked, remove the gingerbread from the oven and allow it to cool in the tin.

NOTE:

• This recipe yields one large Whole Wheat Gingerbread—a tribute to the balance between flavor and nutrition. The use of whole wheat flour brings a distinct character to the gingerbread, while the combination of spices, molasses, and candied lemon peel creates a symphony of taste and aroma. Whole Wheat Gingerbread invites us to explore the synergy between wholesome ingredients and beloved flavors, offering a glimpse into how culinary traditions evolve while preserving their essence.