Prep 20 mins
Cook 40 mins
Posted by request. From the Pillsbury Family Cook Book, circa 1963.
- 1 1⁄2 cups sifted all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 3⁄4 teaspoon cinnamon
- 3⁄4 teaspoon ginger
- 1⁄2 teaspoon allspice
- 1⁄2 cup shortening
- 1⁄2 cup boiling water
- 1⁄2 cup firmly packed brown sugar
- 1⁄2 cup molasses
- 1 large egg, slightly beaten
- Preheat oven to 350°.
- Grease bottom of 8 or 9-inch square pan.
- Sift flour with salt baking powder soda cinnamon ginger and allspice in mixing bowl.
- Combine shortening and boiling water.
- Blend in brown sugar, molasses and egg.
- Add dry ingredients gradually, mix thoroughly.
- Pour batter into prepared pan and bake at 350° for 30-40 minutes or until gingerbread springs back when lightly touched in center.
Overall a very good cake recipe that had a pleasingly light texture for gingerbread. I made and baked as directed, except I used buttermilk instead of sour milk. I do wish I had DOUBLED the amount of ginger, as it tasted more like delicious spice cake than gingerbread. During baking it did sink in the middle; however, I can fix that problem. Next time I will use well-moistened Magic-Cake Strips or Wilton Bake Even cake Strips around the outside of pan which keep the outside of dish cool until the center of dough warms up....result ..no middle sinks or humps! Next time I will use a 7x11-inch pan as my 8x8-inch pan almost ran over the top. As a family tradition from my mother, we poured warmed lemon sauce (lemon curd) over the warm gingerbread. YUMMMMMY. Thanks for sharing your grandmother's recipe with us dedicated Zaar folks.
Made this in to cupcakes...I substituted 1/2 whole wheat flour and used half oil and half butter for the shortening. It turned out really well...I may add some cloves or increase the measurements of the spices a bit next time. But they held up really well in paper baking cups too so are easy to transport...I plan to make a light glaze for the top before I serve them to company. For cupcakes bake about 20 minutes.
This makes a nice gingerbread. It is dark and spicy. Smells and tastes like something out of grandma's kitchen! I underbaked this just a bit; glad I did as it would have come out a little on the dry side. Thanks for a nice recipe.