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Favorite Old Fashioned Gingerbread
SUBMITTED BY:
Charles
PHOTO BY:
Allrecipes
"This is everyone's holiday favorite, even the busy cook's, because it is so easy to make."
RECIPE RATING:
Read Reviews
(130)
Review/Rate This Recipe
PREP TIME
25 Min
COOK TIME
1 Hr
READY IN
1 Hr 45 Min
Original recipe yield 1 - 9 inch square cake
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1/2 cup white sugar
1/2 cup butter
1 egg
1 cup molasses
2 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup hot water
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DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan.
In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
In a bowl, sift together the flour, baking soda, salt, cinnamon, ginger, and cloves. Blend into the creamed mixture. Stir in the hot water. Pour into the prepared pan.
Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.
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REVIEWS
Reviewed on Nov. 13, 2005 by FRANCINE76
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FRANCINE76
Nov. 13, 2005
This gingerbread, handsdown, is the best I've ever tasted. I doubled the spices, used a whole cup of robust molasses, and added 1/2 cup applesauce. It turned out moist and absolutely delish. I've made it twice already and even those who swear they hate gingerbread say that this is to die for. Here's a secret idea that I got from a restaurant...Toast a slice in a toaster over then drizzled with caramel sauce (homemade is the best) and add a scoop of vanilla ice cream. Amazing. I will be making this forever.
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15 users found this review helpful
This gingerbread, handsdown, is the best I've ever tasted. I doubled the spices, used a whole...
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Reviewed on Oct. 16, 2003 by MONCHICHI
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MONCHICHI
Oct. 16, 2003
This is really good. I recommend increasing the cinnamon and ginger to at least 2 teaspoons each. I personally like my gingerbread a bit more moist, so I will add a little bit more water next time (maybe an additional 2 tablespoons of water). I baked in a springform pan as well (9 1/2 ") and it was really pretty. You can sprinkle powdered sugar over the top for a nice presentation.
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14 users found this review helpful
This is really good. I recommend increasing the cinnamon and ginger to at least 2 teaspoons...
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Reviewed on Oct. 16, 2003 by
MAGOO00
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MAGOO00
Oct. 16, 2003
Great recipe. I used a little more ginger and a little vegetable oil for more moistness. Everyone loved it.
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10 users found this review helpful
Great recipe. I used a little more ginger and a little vegetable oil for more moistness. ...
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Reviewed on Nov. 12, 2003 by ZEKEBULLSEYE
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ZEKEBULLSEYE
Nov. 12, 2003
Delicious gingerbread. Will make again. Especially good with ice cream. In my oven, the 1 hour cooking time was too much-it started to scorch at 50 mins. Will begin checking at 45 mins next time. Thank you!
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8 users found this review helpful
Delicious gingerbread. Will make again. Especially good with ice cream. In my oven, the 1...
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Reviewed on Nov. 12, 2003 by CopperPot
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CopperPot
Nov. 12, 2003
We loved this moist gingerbread. I put it in a loaf pan, which worked out great. A creamcheese with orange peel frosting tops this well. Especially when you're sharing it with the office! They raved about it! I added 2 tsp. of ginger, but kept everything else as Charles submitted it. It has a lot of flavor and the texture was light and moist. Great with a rich cup of coffee!
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7 users found this review helpful
We loved this moist gingerbread. I put it in a loaf pan, which worked out great. A...
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Reviewed on Oct. 12, 2003 by RANDIGIFT
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RANDIGIFT
Oct. 12, 2003
Very good. I was looking for a plain spice cake when I read all the good reviews I thought I'd give it a try. The only thing I did different was I added rasins and nuts. Thank you Charles
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7 users found this review helpful
Very good. I was looking for a plain spice cake when I read all the good reviews I thought...
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Reviewed on Jan. 12, 2006 by RANDIKUNZ
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RANDIKUNZ
Jan. 12, 2006
If I could give this 10 stars I would. Fist time I ever made a ginerbread and now I gotta make it every year for Christmas, Everyone just loved it.
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6 users found this review helpful
If I could give this 10 stars I would. Fist time I ever made a ginerbread and now I gotta make...
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Reviewed on Dec. 30, 2005 by
Greg P..ski
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Greg P..ski
Dec. 30, 2005
Great basic. Tripled the ginger, cinnamon, and clove. 1/2 cup of apple sauce. Rest as is with whip cream. Next time, I might try the darkest molasses I can find. Unsalted butter please.
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6 users found this review helpful
Great basic. Tripled the ginger, cinnamon, and clove. 1/2 cup of apple sauce. Rest as is...
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Reviewed on Oct. 16, 2003 by CSNYDER
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CSNYDER
Oct. 16, 2003
great texture- moist and substantial. BUT lacked any oomph whatsoever. I increased ginger and cinnamon to 1 1/2 tsp each, but definitely should've atleast doubled, as per some other reviewers' suggestions. May make again.
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6 users found this review helpful
great texture- moist and substantial. BUT lacked any oomph whatsoever. I increased ginger and...
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Reviewed on Feb. 8, 2003 by SAMMYWHAMY
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SAMMYWHAMY
Feb. 8, 2003
This is the most satisfying Gingerbread recipe I have ever eaten. Rich, Moist and Easy. This is my new Holilday tradition. two Yums up!
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6 users found this review helpful
This is the most satisfying Gingerbread recipe I have ever eaten. Rich, Moist and Easy. This...
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