Prep 6 mins
Cook 50 mins
This takes me back to my days with Grandma. Has a great taste!
- 2 1⁄3 cups flour
- 1⁄3 cup sugar
- 1⁄2 cup shortening
- 1 cup molasses
- 3⁄4 cup hot water
- 1 teaspoon baking soda
- 1 teaspoon ginger
- 1 teaspoon cinnamon
- 1⁄2 teaspoon salt
- 1 large egg
- 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.
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!
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!
Fantastic. I had this recipe years ago and lost it. A box mix does not even compare to this. Most wonderful aroma!