Gingerbread I Recipe - Allrecipes.com
Gingerbread I Recipe

Gingerbread I

Recipe by  

"An old fashioned treat, warm and spicy."

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Ingredients Edit and Save

Original recipe makes 1 - 8x8 inch square Change Servings
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Directions

  1. Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
  2. Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
  3. Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
  4. Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
  5. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.
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Reviews More Reviews

Most Helpful Positive Review
Apr 29, 2006

This is the exact recipe I've used to make gingerbread for years. I've tried other recipes, but keep coming back to this one - it's my idea of perfect gingerbread. It's easy to make, with ingredients always on hand, and mildly spiced to please the whole family. I use Grandma's Molasses (which appears dark - I'm not sure what "light molasses" is). You can double the amounts of ginger and cinnamon if you prefer a spicier cake. This truly is "good old-fashioned gingerbread"!!

 
Most Helpful Critical Review
Feb 09, 2007

I checked the cake at 25 minutes and it was done. Maybe over-done? It is a touch dry. After cooling, when I cut into the cake, it was downright crumbly. I covered it overnight and now it holds together nicely, but it's still a bit dry. I doubled the spices and added 1/4 tsp cloves. It would not have been spicy enough for us otherwise. I think I'll look for a different recipe.

 
Aug 13, 2003

I doubled this and made some for my 96 year old Kentucky Granny. She loved it. And she has been cooking for 80 years, her approval is not given to just any ole dish. I added a lil' bit more ginger. Just a pinch more. My Whole family loved it.Thanks

 
Jan 26, 2010

Perfectly moist and light and fluffy and wonderful with a slightly chewy crust (I like the corners). The kids all raved on this. I added twice the ginger as I like it that way. Really a lot better than I expected. One of the best quick cakes I've ever made. No more brownies for us! **Note** I'm coming back to update my review. I just read the other reviews that talk about this cake being dry. I don't understand that. Perhaps they missed adding the water? Maybe they're cooking it too long? This truly is so moist that it is really a cake, not a bread. I've made it repeatedly and it's great every time.

 
Feb 19, 2003

I just follow the cooking instructions and this cake turned out perfect.....just like my gramma used to make!!!!!!!

 
Dec 19, 2007

YUM,YUM,YUM! Perfect recipe. Quick, easy, delicious. I doubled the spices and used regular molasses. Sifted powdered sugar over the top while still warm. It's a HIT!

 
Sep 15, 2003

I had a spur of the moment christmas feeling, and needed a gingerbread cake, and this was the most compatable recipe I found- I substituted the water for orange juice, and both molasses and white sugar for brown sugar, and added ground cloves and nutmeg. Was absolutely delicious with an orange juice and sugar glaze.

 
Dec 16, 2003

I really enjoyed this cake. It was easy to make with ingredients I had on hand. I used regular molassas instead of light. It turned out wonderful!

 

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Nutrition

  • Calories
  • 211 kcal
  • 11%
  • Carbohydrates
  • 30.6 g
  • 10%
  • Cholesterol
  • 18 mg
  • 6%
  • Fat
  • 9.1 g
  • 14%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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