Recipe by Ann Arber
My dear husband, Dave's favorite gingerbread. It comes from an old Betty Crocker cookbook I got as a wedding gift in 1967.
Top Review by J M.
I have tried out four gingerbread recipes, and this is the WORST. The batter is wet and the result soggy. The flavor is undistinguished. I'm thinking of compressing this damp cake into something like biscotti and rebaking.
- 1⁄2 cup soft shortening or 1⁄2 cup butter
- 2 tablespoons sugar
- 1 large egg
- 1 cup dark molasses
- 1 cup boiling water
- 2 1⁄4 cups flour
- 1⁄2 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄2 cup butter
- 1 cup sugar
- 1⁄4 cup water
- 1 large egg, well beaten
- 3 tablespoons fresh lemon juice
- 1 freshly grated lemon zest
Directions See How It's Made
- Heat oven to 325°.
- Grease and flour a 9-inch square pan.
- Mix shortening, sugar and egg.
- Blend in molasses and water.
- Mix in dry ingredients and stir in until smooth.
- Bake 45-50 minutes or until cake tests done.
- Serve with whipped cream or lemon sauce.
- LEMON SAUCE: Combine butter, sugar, egg, water, lemon juice and zest.
- Cook over medium heat stirring constantly: just until it boils.
- Makes: 1 1/2 cups.