Prep 10 mins
Cook 50 mins
My dear husband, Dave's favorite gingerbread. It comes from an old Betty Crocker cookbook I got as a wedding gift in 1967.
- 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
- 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.
I have been looking for the perfect gingerbread recipe. This is the one. It is dark, dense, rich, sticky. One of my requirements is a strong molasses flavor and this one has it. I didn't make the sauce, but tried it with lemon curd. I also tried it warm. The best was cool and plain. Since it is what I was hoping for, I didn't want to add anything extra.
This recipe was a pleasant surprise! I did not think that it would be sweet enough for my sweet-toothed children but they asked for seconds! This recipe made a dark, dense old-fashioned gingerbread with a pleasant flavor. I prepared it with whipped cream but will try it with lemon sauce next time. I think that I would add a bit more ginger for my taste, my mother thought that it was just spicy enough. I would also check the cooking time and cut it back 5-10 minutes to about 40-45 minutes, but my oven runs a little hot. If you are going to serve this gingerbread plain without a sweetened whipped cream or sauce, I would recommend adding a bit more sugar to the dry ingredients. I will definitely make this again. Thanks Ann Arber!