Best-Ever Gingerbread

Submitted by superbuna

"This recipe produces a high-rising cake that is moist and delicious with or without added embellishments such as whipped cream, lemon sauce, ice cream or a sifting of powdered sugar. From a 1969 "Sunset" Favorite Recipes book."

 

• Ready In: 55mins
• Ingredients: 11
• Serves: 12

ingredients

• 1 cup granulated sugar
• 1⁄4 teaspoon salt
• 1 teaspoon ginger
• 1⁄2 teaspoon cinnamon
• 1⁄4 teaspoon clove
• 1 cup vegetable oil
• 1 cup molasses
• 2 teaspoons baking soda
• 1 cup boiling water
• 2 1⁄2 cups all-purpose flour
• 2 large eggs, well beaten

directions

1. Set oven to 350°.
2. In a bowl, combine sugar, salt, ginger, cinnamon and cloves.
3. Stir in the oil, then the molasses, mixing well.
4. Mix soda with boiling water and immediately stir into the mixture.
5. Gradually blend in the flour, to prevent lumping.
6. Then mix in eggs.
7. Turn into greased 9 x 13x2-inch pan and bake in a 350° oven about 40-45 minutes.

Reviews

[Craig B.]

I had a very strange result with this recipe. I've been baking breads and cakes several times a week for nearly 10 years, especially batter breads like cornbread and Boston brown bread, which is similar to this, but I've never seen a cake or batter bread do what this did when I checked to see if it was done: I took it out after it cooked in a preheated oven for 40 minutes and as soon as I set it down, the center half of the gingerbread in the pan, which was obviously not done, collapsed to about 50-70% of the height of the gingerbread around it. I thought, hmm, definitely not done because it's liquid'y in the center, so put it in for 15 more minutes. Took it out, tested the temperature and it was good in the center like the outer 50%, but it was still about a half inch lower than the outside. I cut it up into squares, tasted the center and outside, and they both tasted fine, but the outside was a bit fluffier. I took one star off for that, but otherwise this is a great recipe. The problem was it was just not presentable uncut, as I intended to leave it. Cut into pieces, there was no way to see the center pieces that were shorter. Did I just overmix the batter after adding the eggs at the end?

 

[waynejohn1234]

I love this gingerbread not only for the taste but for the ease of preparation. I have substituted applesauce for half the oil with excellent results. Thanks for subitting.

 

[Rose is Rose]

This was wonderful!! It turned out very moist and was high-rising as promised. It was easy to make (I'm not Martha Stewart) and created a minimum of mess. I made Lemon Butter Sauce for Cake #87610 and it was truly the proverbial "Icing On The Cake!" Thank you for taking the time to post such a nice recipe!