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Grandma Brown's Gingerbread
24
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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.
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
24
People talking
ingredients
- 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
- 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.
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RECIPE MADE WITH LOVE BY
@Felix4067
Contributor
@Felix4067
Contributor
"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."
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Made as directed except I had to substitute butter for the shortening. It came out light and airy and was loved by all at the potluck.
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Nice moist and flavorful cake. Made a double batch to serve at a party and it was a hit. A nice presentation is to sift confectioner's sugar on top.
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WOW! This recipe was so delicious! Moist and just amazing with whipped cream. Since I'm the only one who likes gingerbread, I made cup cakes and froze most of them for individual servings later on. Made for Sweet December tag.
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I also increased the ginger. Try this warm with some lemon curd on top. It's delicious. Wonderful recipe. I know I'll be using it again and again. -
Delicious! Light and moist. I love PKG's idea of using this batter for cupcakes. I'll be making this again. Thanks for posting!
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