Miss Parloa’s Soft Molasses Gingerbread is a charming, old-fashioned recipe that dates back to the late 1800s. Known for its simplicity and affordability, this gingerbread was designed to be made in modest home kitchens using basic ingredients that were always on hand. The recipe relies almost entirely on molasses for sweetness, giving the finished cake a deep flavor and a dark, rustic color.

Ingredients (Modern Adaptation)

• 1 cup molasses
• 1 teaspoon baking soda
• 1 teaspoon ground ginger
• 1 tablespoon butter or lard
• ½ cup boiling water
• 2 cups all-purpose flour

Instructions

Step 1 — Preheat the Oven Heat your oven to 375°F (about 190°C). Grease an 8×8-inch baking pan.

Step 2 — Mix the Base In a mixing bowl, combine the molasses, baking soda, ground ginger, and butter (or lard). Stir until everything blends well.

Step 3 — Add the Hot Water Pour in the boiling water. This helps dissolve the ingredients, soften the fat, and activate the baking soda.

Step 4 — Add the Flour Add the flour gradually and beat the mixture thoroughly until the batter is smooth.

Step 5 — Bake Pour the batter into the greased pan. Bake for about 18 minutes, or until the center is just set.

Why This Gingerbread Is Special

1. A Taste of History

During the 19th century, sugar, eggs, and butter were not always available or affordable. Molasses, however, was cheap and widely used. Gingerbread made with molasses became a staple dessert for many families, and Miss Parloa’s recipe represents this tradition beautifully.

2. Soft, Dense, and Comforting

Unlike fluffy modern cakes, this gingerbread is naturally dense and moist. It has a comforting, homemade texture—soft in the center with a gently chewy crumb.

3. Minimal Ingredients

With just six simple ingredients, this recipe can be prepared even when the pantry is nearly empty. It’s the perfect recipe for a cozy, nostalgic dessert.

Texture & Flavor Notes

• The gingerbread turns out soft, sticky, and dense, closer to a pudding-cake than a spongy cake.
• Using a lighter molasses gives a gentler flavor, while dark molasses makes it more intense and robust.
• Because the recipe has no eggs or sugar, its sweetness comes only from the molasses, giving it a distinctive old-world taste.

Tips for Best Results

• Beat the batter well: this helps the cake rise and improves the texture.
• Ensure the water is boiling, not warm.
• Butter should be soft, not cold, to blend smoothly.
• Do not overbake—this gingerbread dries out quickly if left too long in the oven.

Serving Suggestions

Although the original recipe was intentionally plain, you can elevate it with modern ideas:

• Serve warm with a pat of butter.
• Dust with powdered sugar.
• Add a drizzle of honey or maple syrup.
• Enjoy with tea, coffee, or warm milk.
• Pair with lightly whipped cream or vanilla ice cream for a more indulgent dessert.

Modern Variations (Optional)

If you’d like to personalize this historic recipe:

• Add a pinch of cinnamon or nutmeg.
• Mix in chopped nuts.
• Add raisins or dates for extra texture.
• Replace part of the flour with whole-wheat flour for a heartier version.

Conclusion

Miss Parloa’s Soft Molasses Gingerbread is more than just a dessert—it’s a delicious slice of history. With its simple preparation, deep molasses flavor, and old-fashioned charm, this gingerbread captures the essence of 19th-century home cooking. Whether you enjoy it plain or dress it up with modern touches, it remains a comforting, economical treat that brings warmth to any table.