Preserved exactly as written in the original source
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Mix one-half cup each of sugar, molasses, cold coffee, butter
Add one egg, one teaspoon cinnamon, one teaspoon ginger, one teaspoon baking soda, pinch salt
Add flour to make medium batter
Modern guidance to help you succeed with this vintage recipe
The combination of acidic molasses and coffee activates the baking soda, creating carbon dioxide for lift while developing the characteristic dark color and deep flavor. The butter adds richness and tenderness by coating flour proteins, limiting gluten development. Cold coffee serves a dual purpose: it dissolves the baking soda evenly and its acidity enhances the warm spices while tempering the molasses's bitterness.
This gingerbread actually improves with age as the flavors meld. Bake up to 2 days ahead, let cool completely, then wrap tightly in plastic wrap and store at room temperature. The texture becomes more moist and the spice flavors deepen.
Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week. The bread can also be frozen, well-wrapped, for up to 3 months. Thaw at room temperature. Serve at room temperature or warm gently in a 300°F oven for 10 minutes.
AI-generated tips from Chef Cecil's culinary database
This gingerbread actually improves with age as the flavors meld. Bake up to 2 days ahead, let cool completely, then wrap tightly in plastic wrap and store at room temperature. The texture becomes more moist and the spice flavors deepen.
Store in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week. The bread can also be frozen, well-wrapped, for up to 3 months. Thaw at room temperature. Serve at room temperature or warm gently in a 300°F oven for 10 minutes.
