Gingerbread

"This takes me back to my days with Grandma. Has a great taste!"
 
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photo by Soulflower photo by Soulflower
photo by Soulflower
photo by Soulflower photo by Soulflower
photo by lilsweetie photo by lilsweetie
Ready In:
56mins
Ingredients:
10
Serves:
9
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ingredients

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directions

  • Heat oven to 325°.
  • Grease and flour square 9 x 9 pan.
  • Beat all ingredients on low, scraping sides, for 1 minute.
  • Beat on medium for 3 minutes.
  • Pour into prepared pan.
  • Bake for about 50 minutes or until cake tests done.

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Reviews

  1. It doesn't get much easier than this! Mix it all together and stick it in the oven. And, oh, what a wonderful smell you'll have coming from your kitchen! I do recommend really greasing and flouring the pan well and maybe cooling it on a rack for 10 minutes before unmolding. My bottom stuck a bit. I also used an 8x8 pan and made 12 gem-sized muffins (bake 10 minutes). Talk about instant gratification! All I was missing was the whipped cream. :) Thanks!
     
  2. Absolutely delicious, and couldn't be easier! I made no alterations for high altitude, and my gingerbread turned out perfectly. Thanks for sharing this one!
     
  3. Fantastic. I had this recipe years ago and lost it. A box mix does not even compare to this. Most wonderful aroma!
     
  4. My BIL liked this so much he ask for the recipe. it taste just like my Granny use to make. It did not last long, will have to make more for the holidays!!
     
  5. This is more a recipe for molasses bread. The smell of molasses filled my nose and kitchen while mixing it, and even as it baked it reeked of molasses. Now that it's done, it smells less, but it tastes of molasses. On the other hand, the texture is wonderful. I cooked it at 320 degrees for 38-40 minutes in two shallower tins, and it came out soft and moist without burning. It may turn out more gingerbread-like if you substitute honey or packed brown sugar for molasses.
     
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Tweaks

  1. This is more a recipe for molasses bread. The smell of molasses filled my nose and kitchen while mixing it, and even as it baked it reeked of molasses. Now that it's done, it smells less, but it tastes of molasses. On the other hand, the texture is wonderful. I cooked it at 320 degrees for 38-40 minutes in two shallower tins, and it came out soft and moist without burning. It may turn out more gingerbread-like if you substitute honey or packed brown sugar for molasses.
     
  2. loooovelyyyy I made them the night before, because I planned to eat it when i woke up for sahur the next morning ( I was going to fast for that day)and mmmm...the taste was so so good, I substituted the molasses with honey, and it was still great, this ones a keeper!!
     

RECIPE SUBMITTED BY

After DH and I moved away from the farm, and to the city...I haven't done as much cooking and very little canning. But I do come to Zaar and look for new recipes once in a while. I'm still cooking Zaar!! I like to play at Facebook, with my family and friends. A lot of my Zaar friends are there!! Yay! It's a good way to keep in touch. We travel more. We're looking at the European trips now. Hope to go in the springtime. I really want to see London, I think I lived there in a past life, I've been obsessed with it since I was 10 years old!!
 
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