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Favorite Old Fashioned Gingerbread

Favorite Old Fashioned Gingerbread

  • Prep

    25 m
  • Cook

    1 h
  • Ready In

    1 h 45 m
Charles

Charles

This is everyone's holiday favorite, even the busy cook's, because it is so easy to make.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 9 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 65.3g
  • 21%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 51 mg
  • 17%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

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Directions

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  3. In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
  5. All done! Now take a photo, rate it, and share your accomplishments!
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Reviews

FRANCINE76
918

FRANCINE76

11/13/2005

This gingerbread, handsdown, is the best I've ever tasted. I doubled the spices, used a whole cup of robust molasses, and added 1/2 cup applesauce. It turned out moist and absolutely delish. I've made it twice already and even those who swear they hate gingerbread say that this is to die for. Here's a secret idea that I got from a restaurant...Toast a slice in a toaster over then drizzled with caramel sauce (homemade is the best) and add a scoop of vanilla ice cream. Amazing. I will be making this forever.

RALWATTAR
397

RALWATTAR

10/14/2007

OMG this is probably the BEST cake recipe I've found on this website!! It tasted much better than I expected. I doubled all the spices, replaced half of the butter with applesauce, replaced the molassass with 1/2 cup brown sugar and 1/2 cup honey. I will DEFINITELY be making this again!

MONCHICHI
312

MONCHICHI

10/16/2003

This is really good. I recommend increasing the cinnamon and ginger to at least 2 teaspoons each. I personally like my gingerbread a bit more moist, so I will add a little bit more water next time (maybe an additional 2 tablespoons of water). I baked in a springform pan as well (9 1/2 ") and it was really pretty. You can sprinkle powdered sugar over the top for a nice presentation.

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