Laura's Gingerbread

Submitted by Sharlene~W

"Laura Ingalls Wilder's recipe from the Little House on the Prairie cookbook. She wrote in her original recipe, "chocolate frosting adds to the goodness." My children and I agree! This recipe works well with or without the eggs. I tried it both ways--with the eggs gives you a more cake-like texture, without eggs is slightly denser. The results are so similar it was difficult to tell one from the other--wonderful either way!"

 

• Ready In: 55mins
• Ingredients: 12
• Serves: 16

ingredients

• 1 cup packed brown sugar
• 1⁄2 cup shortening
• 1 cup molasses
• 2 teaspoons baking soda
• 1 cup boiling water
• 3 cups all-purpose flour
• 1 teaspoon ginger
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon clove
• 1⁄2 teaspoon salt
• 2 large eggs, slightly beaten

directions

1. Preheat oven to 350°F.
2. Grease an 9 x 13 inch baking pan.
3. Blend sugar and shortening in a small bowl; stir in the molasses.
4. Measure 1 cup of boiling water in a 2-cup measuring cup.
5. Add the baking soda and mix well.
6. In a large bowl, sift together the flour and the spices.
7. Add remaining ingredients and mix well.
8. Pour into prepared pan.
9. Bake for 45 to 55 minutes or until cake is done.
10. Serve warm or at room temperature.
11. Gingerbread is delicious with applesauce, lemon sauce or whipped cream.
12. Laura herself liked to add chocolate frosting!

Reviews

[KristinB]

Absolutely scrumptious!!! I have finally found the ultimate gingerbread recipe!!! I must add... I have made this about 5 times now. I tried the choc. frosting last night--I couldn't believe how DELICIOUS it was!!!! It enhances the ginger & is positively scrumptious!!

 

[Sarahcw80]

Very good ginger bread, I would add a bit more of the spices but i like mine a bit spicier.

 

[John K.]

I have been a Laura Engles Wilder fan for years since I began reading the Little House Books to my chikdren. I had each of my five children take turns reading them while I emphasised the importance of "Eloquotion" just as Laura learned. I have also been a long time fan of Gingerbread. From Thomas Jefferson's to Dolly Madison and Martha Washington's recipes. My favorite topping is real whipped cream.

 

[carolivy]

I believe the cloves overpowered the flavor.

 

[MissLinguist]

I'm living in China for a year, so I had to make some adjustments. I think it says a lot that even with the adjustments, this gingerbread turned out great! I used butter instead of shortening. I can't find molasses here, so I substituted 1/2 of the amount with brown sugar and 1/2 with honey. I "baked" 1/2 recipe on a rack and in a small tin in my slow cooker for 1.5 hrs on high. Thanks for the note about the eggs. I tried the no-egg version. I was actually surprised that it turned out so well with all of my changes to your recipe. It was my first try at "baking" with a rack in the slow cooker. I've been missing all of the holiday food. Thank you for a little taste of Christmas!