I'm not a ginger fan but I love history and the history of every day things like food. Thank you and the family who shared this, that's a wonderful thing!
Tara your explanation of the history of the recipe is on par with Lofty Pursuits. They make picture candies, drops on vintage rolls, and other candies. Think you could do a review on Victorian candy?
I love gingerbread cake! I used to make it for campers when I ran the kitchen at a boy scout camp. A nice hearty slice with a dollop of whipped cream on top.
Hahaha “editing Tarah”, I love it. I snuck over here from your husband’s channel because you also seemed cool, and honestly I’m so glad I did! My wife is gonna love your channel too, I’m going to show her tonight. In fact this channel is so cool I’ll probably unsub from Lost in the Pond... jkjkjk Keep up the awesome content the both of y’all!
🍑. Thank you, Tarah, for another delightful recipe! I love hearing all the history surrounding your recipes and love watching you make them.😊 Maybe for a few of your recipes you could upload the longer version. I’d really enjoy that! 🙋♀️🥮
My family has always done this cake with a lemon sauce. I dont know how far back in my family goes. At least a couple generations. Try it with a scoop of vanilla ice cream or dollop of whipped cream and a warm lemon sauce. Sooo good!
I've looked for this for years! My mom used to mske this. The family loved it. Except me. Hated it. I will make it for my sisters next time I see them Thanks
Historically speaking, my mother's mother was from England, and the sauce she made for Christmas pudding was a white sauce with nutmeg, probably like yours. We sometimes would have gingerbread similar to this for supper on nights when my dad wasn't home. We had a brown sugar syrup and lots of "margarine" soaked into it, being in the years when shortening and margarine were healthful, and butter and lard were bad.
Nutmeg has naturally sedating properties, & the amount of nutmeg in this makes me wonder if Granma didn't feell the need for an evening "chill out" after a hectic day.
Looking ahead, have you ever made an Easter Lamb cake? My late grandmother always made one using a mold, my mother inherited the mold and it took a few times for hers to turn out without looking like a mutant. This used to be a fairly large tradition I think with those of Eastern European heritage. Perhaps you could think about doing a segment, I know I would be very interested. Thanks ❤️
I do like gingerbread cake but every gingerbread cake I've ever had has had lemon sauce on it, not butterscotch. Maybe it's a regional choice. Will have to try butterscotch because I do love that too.
First of all...your hair is adorable..... Second, I can't wait to try this recipe. I think I will use sorghum instead of molasses. I'll let you know how it goes!
My mothers gingerbread was black and delicious. This may be the recipe I've been looking for. She made it into cupcakes and served with whipped cream. I thought it was drag strip molasses. Thank you for sharing. BTW I usually made Edith's gingerbread from MFK Fisher's The Art of Eating.
That looks so yummy! I agree with everybody else about the sauce. That would work on almost any dessert. Do you know if you could make some, and keep it in a jar in the frig, like you do chocolate sauce or jam?
Eeeeeew spice cake is on my "to make very soon" list so perfect timing!!!! You might like this little article about the history of gingerbread. www.confectionarychalet.com/history-of-gingerbread/ I am no historian but my family is german Canadian and I know lebkuchen or gingerbread cakes and cookies have a long history there so my interest was perked, I don't know about the use of molasses though.
@@OldFashionedAF I have a recipe for what I consider to be a very good apple cake. Would you like to see it? If so, what would be the best avenue for me to use to send it to you?
I hate to keep correcting, but Molasses was NOT available to indigenous people. It is a byproduct from making refined sugar. Sugar comes from cane, which was not in the new world. Therefore, they had no molasses. Honey, absolutely.
Recipe?
Right here ---> www.oldfashionedaf.com/post/this-gingerbread-cake-recipe-is-at-least-100-years-old
I can’t wait to try this cake! Thank you 😊
That looks delish!
It sounds awesome! I love the dark stronger molasses.
Hey, wife! Do we have any of this left? I'm hungry.
Unfortunately, you already ate it all. Emphasis on 'you'.
@@OldFashionedAF :-O
You two make a great comedy duo. 😃
@@DJK3115 Hehe!
Iam gonna have to make this for my mom she loves molasses!!!!
I'll bet that sauce would be good on top of ice cream.
That's what I was thinking too. Yum!
I'm not a ginger fan but I love history and the history of every day things like food. Thank you and the family who shared this, that's a wonderful thing!
This is racist against gingers
@@raynemichelle2996 lmfao
Thank you so much for giving my Grandmothers recipe the showing it deserves. Please anyone who bakes it enjoy it. It really is special
It's my pleasure. Thank you again for sharing it with all of us, Donna!
Tara your explanation of the history of the recipe is on par with Lofty Pursuits. They make picture candies, drops on vintage rolls, and other candies. Think you could do a review on Victorian candy?
I love gingerbread cake! I used to make it for campers when I ran the kitchen at a boy scout camp. A nice hearty slice with a dollop of whipped cream on top.
It's such an easy crowd-pleaser, isn't it?
Yes, I haven't had it or thought of it in quite a while. My mom used to make it for dessert. Always with fresh whipped cream. Never from a can 😀
@@samanthab1923 fresh homemade whipped cream=best kind for sure!
I think I would poke holes in the top of the cake so the sauce could get in the cake... and then make twice as much sauce. Thank you!!
That looks delicious! And OMG the look on Tara’s face when Lawrence started talking about the innards of a Gingerbread man. 🤣🤣🤣
That's my mom:) and that's my great grandma! Loved that you loved it!
I've even made it again since the video was finished. It's terrific!
When flower and nice left the shells during the lockdown? My niece made potato yeast. Worked like a dream.
A recipe from the 18th century with nutmeg? Is John Townsend around? Lol.
Right?? 😂
Exactly what I was thinking! I just came from the Nutmeg Tavern.
Hahaha “editing Tarah”, I love it. I snuck over here from your husband’s channel because you also seemed cool, and honestly I’m so glad I did! My wife is gonna love your channel too, I’m going to show her tonight.
In fact this channel is so cool I’ll probably unsub from Lost in the Pond... jkjkjk
Keep up the awesome content the both of y’all!
Yay! Welcome to the party!
🍑. Thank you, Tarah, for another delightful recipe! I love hearing all the history surrounding your recipes and love watching you make them.😊
Maybe for a few of your recipes you could upload the longer version. I’d really enjoy that! 🙋♀️🥮
My mother made gingerbread with bacon drippings instead of butter or other shortening. YUMMM!
That sauce on rum raisin ice cream would be FIRE
My family has always done this cake with a lemon sauce. I dont know how far back in my family goes. At least a couple generations.
Try it with a scoop of vanilla ice cream or dollop of whipped cream and a warm lemon sauce. Sooo good!
My family served a lemon sauce, too. I assumed it was a French-Canadian thing. Maybe not..
I've looked for this for years! My mom used to mske this. The family loved it. Except me. Hated it. I will make it for my sisters next time I see them Thanks
Rolled up like diplomas! I love it!
Historically speaking, my mother's mother was from England, and the sauce she made for Christmas pudding was a white sauce with nutmeg, probably like yours. We sometimes would have gingerbread similar to this for supper on nights when my dad wasn't home. We had a brown sugar syrup and lots of "margarine" soaked into it, being in the years when shortening and margarine were healthful, and butter and lard were bad.
Ginger, nutmeg, clove, cinnamon, and black pepper could be kept whole, and grated as needed. The vanilla is more recent.
Love this video! That cake looks amazing. I love your cooking/baking videos the best. You are really good at these :)
Thanks so much for supporting me so I can make them, Carolyn! 😊
Great video Tarah. Thus looked super simple to make. Loved editing Tarah's hair.🧏♀️
Thank you so much, Michelle! The purple is starting to fade now. Which color should I do next?
I am definitely going to make this.
Oh my goodness this sounds great. And butterscotch, too. Thanks for the recipe and the history, too!
My pleasure. I hope you can make it for yourself!
Nutmeg has naturally sedating properties, & the amount of nutmeg in this makes me wonder if Granma didn't feell the need for an evening "chill out" after a hectic day.
Great point, Diana!
Looking ahead, have you ever made an Easter Lamb cake? My late grandmother always made one using a mold, my mother inherited the mold and it took a few times for hers to turn out without looking like a mutant. This used to be a fairly large tradition I think with those of Eastern European heritage. Perhaps you could think about doing a segment, I know I would be very interested. Thanks ❤️
We always had black strap molasses in the house. My mom baked with it and she had it on her pancakes.
Oooo this sounds SO good! I absolutely would love to make this!
Can’t wait to try it. I love gingerbread everything. Thank you
Can't wait to try this, thank you!
Hope you like it!
That looks so good! My grandmother used to make gingerbread cake with homemade whipped cream topping. Thank you for the video!
You are so welcome!
That looks like it tastes amazing! Thanks for doing this video. 👩🍳
Thank you for watching, DJ K! It is really a very tasty cake.
I can’t wait to make this! TYFS 😋
Have missed your vlogs
My dad agrees with Laurence, he is not interested until the stuff is cooked.
thank you
I like this recipe. The sauce seems delicious. I enjoyed the history to this recipe.
This looks so delicious, I might have to try making it. Thanks for sharing.😄
Hope you enjoy. Please let me know how it goes!
Cake sounds and looks good❤
Thanks, Ruth! It was REALLY good! ❤
I do like gingerbread cake but every gingerbread cake I've ever had has had lemon sauce on it, not butterscotch. Maybe it's a regional choice. Will have to try butterscotch because I do love that too.
I have an amazing ginger cake recipe I make each Christmas. I take home at least 2/3 home after the family get together, which is fine with me!
Mrs. Crocombe from English Heritage has a good gingerbread cake recipe if anyone is interested.
Sounds great! You know we love English Heritage around here!
@@OldFashionedAF We love you too! 😊
First of all...your hair is adorable.....
Second, I can't wait to try this recipe. I think I will use sorghum instead of molasses. I'll let you know how it goes!
Please do, Rebecca!
My mothers gingerbread was black and delicious. This may be the recipe I've been looking for. She made it into cupcakes and served with whipped cream. I thought it was drag strip molasses. Thank you for sharing. BTW I usually made Edith's gingerbread from MFK Fisher's The Art of Eating.
This recipe would be fabulous as cupcakes. Let me know if you make it!
What a fun recipe! It looks so comforting and delicious. I’m excited to try it once I wrangle myself some more molasses! :)
It's so good and easy to make. Highly recommend!
OMGosh!! I wish I would have had this a couple of months ago!! I'm saving this!!
Your editing hair colour reminds me of Mrs Slocombe from Are You Being Served.
Hahahaha! It's the same, isn't it??
That looks so yummy! I agree with everybody else about the sauce. That would work on almost any dessert. Do you know if you could make some, and keep it in a jar in the frig, like you do chocolate sauce or jam?
Yes! It keeps in the refrigerator for weeks! We put it on ice cream and other desserts!
@@donnagutierrez5740 Thank you! That's good to know😊
You look great!
Thank you! ❤️️
Healthy and Happy!
Dearest Niece, Will you Please share the recipe with your Beloved Uncle Toby ?
Here it is: www.oldfashionedaf.com/post/this-gingerbread-cake-recipe-is-at-least-100-years-old
Eeeeeew spice cake is on my "to make very soon" list so perfect timing!!!! You might like this little article about the history of gingerbread. www.confectionarychalet.com/history-of-gingerbread/ I am no historian but my family is german Canadian and I know lebkuchen or gingerbread cakes and cookies have a long history there so my interest was perked, I don't know about the use of molasses though.
How about doing an apple cake?
Great idea. Noted! 👍
@@OldFashionedAF I have a recipe for what I consider to be a very good apple cake. Would you like to see it? If so, what would be the best avenue for me to use to send it to you?
@@DJK3115 email is fine: oldfashionedaf@Gmail.com
Great video loved the history too
I think the strong molasses is the better choice with the sauce.
Me too.
This is very similar to a Moroccan (treacle) molasses cake
I hate to keep correcting, but Molasses was NOT available to indigenous people. It is a byproduct from making refined sugar. Sugar comes from cane, which was not in the new world. Therefore, they had no molasses. Honey, absolutely.
That being said, the cake and sauce look delish, and I too am a fan of the Black Strap.
You're right. Thank you for catching that mistake!
@@OldFashionedAF Thanks. Sorry, not trying to be an ass, just accurate. I do enjoy your videos and the pluck you bring!
great video!
Glad you enjoyed it!
Do you enjoy tea with (shudder) milk in it??
I do indeed.
It needs a blob of clotted cream...
Mmmm!
This video is 1000
He gave up chocolate????? 😱
He did.
Oh. The recipe is over 100 years old. Fantastic clickbait