Plain Gingerbread

The dry ingredients can be measured and combined up to 1 day ahead. However, this gingerbread is best mixed and baked the same day it will be served, as the leavening begins working immediately when the soda meets the acidic sour cream.

Store covered at room temperature for up to 2 days. The texture will become denser as it sits. For best results, reheat individual portions in a 300°F oven for 8-10 minutes or microwave for 15-20 seconds to restore the warm, tender texture intended for this historical recipe.