With the help of this recipe, you can create gingerbread, a nostalgic, spicy, and warm treat, at home with ease.
| Servings: | 12 |
| Yield: | 1 – 8×8 inch square |
Ingredients
- ½ cup shortening
- ½ cup white sugar
- 1 egg
- ½ cup light molasses
- 1 ½ cups all-purpose flour
- ¾ teaspoon salt
- ¾ teaspoon baking soda
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ½ cup water
Instructions
- Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
- Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
- Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
- Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
- Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.
Nutrition Facts
| Calories | 211 kcal |
| Carbohydrate | 31 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 2 g |
| Sodium | 236 mg |
| Sugars | 16 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this recipe twice now – everyone loves it. Both times I have used the recipe, however, the center collapses toward the end of the recommended cooking time. Big dent in the center…… What’s going on?
I love anything with molasses and this nice, easy recipe for gingerbread was no exception. It had good texture and moisture, but it lacked something which I can’t put my finger on.
It was good but too sweet.
I must have done something wrong, it fell in the middle.
Just what ginger bread should be
Fluffy and moist but very little ginger / spice flavor. I really want to taste the ginger. Will try again in future with spice adjustments.
Delicious! Lite, moist, and the perfect balance of molasses and ginger. All that, and very easy and quick to put together.
This was a wonderful Gingerbread recipe. Originally we were going to add icing, but the cake was flavorful without the extra icing. It is a very light cake.
Really really good, but too much salt.
Very disappointing. With no changes to the recipe, it turned out dry, dense and very thin in the pan, not like gingerbread I’m used to. Would not make it again.
I doubled the recipe and it came out great. I will make it again soon.
Delicious! I did use regular dark molasses. I also made a lemon sauce to serve over it. If you’ve never had gingerbread with lemon sauce you are missing out!
This is so, so good. I tinkered with the spices a little bit, doubling the ginger and adding 1/4 t of cardamom and 1/8 t of black pepper. The resulting gingerbread was exactly what I was craving. This is going to be a holiday staple around here.
I made this cake according to the recipe. The taste is great, but the texture was dry and crumbly. I didn’t think I left it in too long, because I had tested it with a toothpick twice. The first time it wasn’t done…and a few minutes later it was. I would like to know why some thought it was dry, and others thought it was moist! I will make this again because the taste is great, and with whipped cream it’s not so dry. Anyone know what went wrong?
I love this recipe! this time I added a little extra ginger and some fresh orange zest, this recipe is definitely a keeper! Fast easy and always turns out great! I am making this again tonight, but this time I will use lemon zest/curls with a warm lemon sauce. This is just so darned easy to make, and the family simply loves it
I tripled the spices and added. nutmeg and orange zest. Also uaed brown sugar and a mix of treacle and golden syrup. I have never made a cake before. In fact at 42 I’ve only just started learning to cook! This has been a birthday treat I used to have someone make for me but now I’m single I’ve had to learn! Mine is resting now to let the stickiness come out but I had a taste and it was amazing! it is such a sense of accomplishment for a newbie like me! Happy birthday to me in a few days. Thank you for your recipe!
I have a health-conscious husband who won’t eat a lot of sweets–but he does love ginger. So I switched up some ingredients. I substituted coconut oil for the shortening, two egg whites for the egg, and maple syrup for the sugar. I also doubled the ginger and cinnamon. It only took about 20 minutes to cook. My husband loved it. Easy to make; easier to eat!!!
The recipe came out well, but it didn’t carry the flavorful spice of gingerbread that I would have liked to have had come through. Easy recipe but I would recommend adding more ginger and cinnamon.
BIG HIT! With my (picky) teenager. I used lemon ginger tea, for the hot water, added extra spices, tasted batter, and will be making this again for my family!!
This is identical to the Gingerbread recipe found in Better Homes and Garden Cookbook c.1950. It is bound to be lip smacking
This was phenomenal! My mom used to make gingerbread and I was craving some one day-I went with this recipe because it seemed so easy, and it was! Result was a very moist, semi-dense, slightly chewy on the outside gingerbread that our whole family enjoyed (and devoured)! I put about 3/4 tsp ginger and 3/4 tsp cinnamon and it was flavorful without being overpowering. Also used coconut oil in place of the shortening-just to make a bit healthier. You can tell when this is not done and when it is done. Mine took right at 30 minutes(time probably varies depending on the oven used). Pull it as soon as its no longer jiggly in the middle. I will use this again and again!!