Old-Fashioned Gingerbread

Total Time Prep: 25 min. Bake: 35 min. + cooling
Yield 9 pieces
Test Kitchen Approved
My dad always told me that his mother made gingerbread with hot water and that hers was dense and rich with molasses. Over the years, I looked for such a recipe—to no avail. Then one day I was given a book compiled by an elderly woman who recalled recipes from her childhood in Virginia, and there it was! I made only one change, using shortening instead of lard. —cjwkat, tasteofhome.com

Ingredients

  • 1/2 cup butter, cubed
  • 1/4 cup shortening, cubed
  • 1 cup boiling water
  • 2 large eggs, room temperature
  • 1-1/2 cups molasses
  • 2 cups all-purpose flour
  • 1 tablespoon ground ginger
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • Confectioners' sugar, optional

Directions

  1. Preheat oven to 350°. Grease a 9-in. square baking pan; set aside. In a large bowl, mix butter, shortening and boiling water until smooth; cool slightly. Beat in eggs and molasses until well blended. In another bowl, whisk flour, ginger, baking powder, cinnamon, salt and baking soda; gradually beat into molasses mixture. Transfer to prepared pan.
  2. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool completely on wire rack. If desired, sprinkle with confectioners' sugar before serving.

Nutrition Facts

1 piece: 414 calories, 17g fat (8g saturated fat), 68mg cholesterol, 390mg sodium, 62g carbohydrate (40g sugars, 1g fiber), 4g protein.

My dad always told me that his mother made gingerbread with hot water and that hers was dense and rich with molasses. Over the years, I looked for such a recipe—to no avail. Then one day I was given a book compiled by an elderly woman who recalled recipes from her childhood in Virginia, and there it was! I made only one change, using shortening instead of lard. —cjwkat, tasteofhome.com
Recipe Creator

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