Plantation Gingerbread Recipe

5 2 3
Plantation Gingerbread Recipe
Plantation Gingerbread Recipe photo by Taste of Home
Publisher Photo

Plantation Gingerbread Recipe

Read Reviews
5 2 3
Publisher Photo
I like to make this recipe for Christmas. The wonderful aroma of the gingerbread fills the entire house. I am a homemaker and mother of three children.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling
MAKES:
12-16 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min. + cooling

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup molasses
  • 3/4 cup hot water
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • 1 to 2 tablespoons confectioners' sugar
  • Additional nutmeg

Directions

In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs; beat on low speed for 2 minutes. Stir in the molasses and hot water. Combine flour, ginger, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture. Beat just until combined.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
In a chilled small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form. Serve with gingerbread. Sprinkle with nutmeg if desired. Yield: 12-16 servings.
Originally published as Plantation Gingerbread in Country December/January 1999, p51

Nutritional Facts

1 piece: 343 calories, 18g fat (11g saturated fat), 91mg cholesterol, 294mg sodium, 43g carbohydrate (26g sugars, 1g fiber), 4g protein.

  • 1 cup butter, softened
  • 1 cup sugar
  • 3 eggs
  • 1 cup molasses
  • 3/4 cup hot water
  • 2-1/2 cups all-purpose flour
  • 1-1/2 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground nutmeg
  • 1 cup heavy whipping cream
  • 1 to 2 tablespoons confectioners' sugar
  • Additional nutmeg
  1. In a large bowl, cream butter and sugar until light and fluffy, about 5 minutes. Add eggs; beat on low speed for 2 minutes. Stir in the molasses and hot water. Combine flour, ginger, baking soda, cinnamon, nutmeg and salt; gradually add to creamed mixture. Beat just until combined.
  2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.
  3. In a chilled small bowl, beat cream until it begins to thicken. Add confectioners' sugar, beat until soft peaks form. Serve with gingerbread. Sprinkle with nutmeg if desired. Yield: 12-16 servings.
Originally published as Plantation Gingerbread in Country December/January 1999, p51

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPlantation Gingerbread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
catyd User ID: 5888886 50344
Reviewed Oct. 6, 2011

"Very yummy! moist and flavorful."

MY REVIEW
JessBella6 User ID: 5295511 24865
Reviewed Aug. 27, 2010

"Delicious! I'm not even a huge Gingerbread fan and I could have eaten the entire cake myself!"

Loading Image