Storage: Wrap the cooled cake tightly in plastic wrap and let it rest for 1–2 days before serving to enhance flavors. Optional Glaze: Add a light glaze of powdered sugar and water for a festive touch.

This gingerbread cake — with a swoop of molasses frosting — is rich and complex in flavor. It’s also a snap to make. By Mia Leimkuhler Jessica B. Harris’s holiday gingerbread cake with ...

This recipe for hot-water gingerbread — using an old but reliable technique for a moist, tender cake that starts with a base of molasses and boiled water — comes from cookbook author and ...

Molasses is the essential ingredient in gingerbread cookies, providing the chewy texture and almost burnt sugar flavor that characterizes the treat. But with so many varieties ― light versus ...

Packed with the warm flavors like ginger, cinnamon, cloves and molasses, this cake feels like a holiday classic, but with a touch of sophistication thanks to a rich, buttery glaze spiked with rum.

Originally known as a Whiskey Cocktail, the old-fashioned is a timeless drink that never goes out of fashion. In its early days, an old-fashioned cocktail might be crafted with brandy, gin ...

alternating with the hot molasses water. Do not overmix. Pour the batter into your lined pan and bake 25 to 30 minutes until the cake is well baked. Allow the gingerbread to cool, then dust with ...

Pictured is Mikaylee Baliya, who placed second in the high school portion at this year’s Gingerbread Wonderland Competition at Niagara Falls Culinary Institute. Two seniors enrolled in the ...

The most direct modern-day descendant of that original mixed-drink dinosaur is the Old-Fashioned. Over the years—and especially in the last 15, with the rollout of the classic cocktail revival ...