And I have tons of gingerbread recipes, but I always go back to my mom's recipe. No, I have no idea where she got it, but I copied it over 30 years ago from her files, which means it was at least 30 years old at the time. I imagine she copied it out of Family Circle or Women's Day magazines. There are very few ingredients in this recipe and I had them all on hand.
If you expect this gingerbread to be sweet, you will be mistaken. Some recipes will top the gingerbread with a lemon powdered sugar glaze, but I like this straight up as a snack cake.
And I took pictures as I made this yesterday.
1/2 cup shortening
2 Tbls. sugar
1 cup molasses
1 cup boiling water
2 1/4 cups flour
1 tsp. baking soda
1/2 tsp. salt
1 tsp. ginger
1 tsp. cinnamon
Mix together shortening, sugar and egg. Blend in molasses and water. Sift an stir in flour, soda, salt, ginger and cinnamon. Pour into greased and floured 9-in glass baking pan. Bake in preheated 325 degree F. oven for 45 to 50 minutes.
|All the ingredients needed|
|greased and floured pan|
|flour mixture on liquid/shortening|
|Ready to pop in the oven|
|right before I popped it into my mouth! |