Recipe by Felix4067
Grandma Brown was my great-grandmother on my father's side. I never got to meet her, but I remember my grandma making her gingerbread. Last Christmas, I made a bunch of it up and gave it to my family. Now, I give it to you. Enjoy! Due to feedback, I am adding another comment here...old-fashioned gingerbread is a dense cake. If that is not what you expect from gingerbread, then this recipe is probably not for you.
Top Review by PKG
Oh yummy! This was delicious! I upped the ginger to 2 teaspoons (this household LOVES ginger) so it has a little bit of a bite in the after taste. This is soft and moist. I divided the batter into cupcake pans and it made about 15 cupcakes and baked it for about 20-22 minutes (rotating halfway through). I also beat the batter for 3-4 minutes until it thickened slightly after I added the eggs. Thanks for sharing!
- 1 cup sugar
- 1⁄2 cup shortening
- 1⁄2 cup molasses
- 1 cup boiling water
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 2 cups flour
- 2 large eggs
- 1 1⁄2 teaspoons ginger
- 3 teaspoons cinnamon
Directions See How It's Made
- Grease well either a 9 x 13 baking pan or two 9-inch round pans.
- Cut a piece of parchment or waxed paper to fit bottom of pan.
- Cream sugar and shortening together.
- Mix dry ingredients together.
- Add the molasses and boiling water to the sugar and shortening mixture, then slowly add dry ingredients to this mixture; mixing well between each addition.
- Beat eggs well.
- Add into mixture last.
- Pour into prepared pan (s).
- Bake at 350° or until toothpick inserted in center comes out clean (it should take 20 minutes, but can take as long as 35 minutes).
- Best when served warm with fresh whipped cream, but delicious any time.