Total Time
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.

Ingredients Nutrition


  1. Heat oven to 325°.
  2. Grease and flour a 9-inch square pan.
  3. Mix shortening, sugar and egg.
  4. Blend in molasses and water.
  5. Mix in dry ingredients and stir in until smooth.
  6. Bake 45-50 minutes or until cake tests done.
  7. Serve with whipped cream or lemon sauce.
  8. LEMON SAUCE: Combine butter, sugar, egg, water, lemon juice and zest.
  9. Cook over medium heat stirring constantly: just until it boils.
  10. Makes: 1 1/2 cups.


Most Helpful

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.

Lula Lu October 31, 2006

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!

Jociecee January 18, 2004

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