Old Fashion Gingerbread
My dad would always tell me his mother made gingerbread with hot water and that it 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 one slight change, substituting shortening for lard. For gingerbread lovers, this classic version is wonderful, whether you eat it hot and dripping with butter or at room temperature. —CJWKAT from tasteofhome.com
Total TimePrep: 25 min. Bake: 35 min. + cooling
- 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
- 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.
- 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 Facts1 piece: 414 calories, 17g fat (8g saturated fat), 68mg cholesterol, 390mg sodium, 62g carbohydrate (40g sugars, 1g fiber), 4g protein.
Originally published as Old Fashion Gingerbread in Taste of Home Christmas Annual 2019
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