Favorite Old Fashioned Gingerbread

Favorite Old Fashioned Gingerbread

"This is everyone's holiday favorite, even the busy cook's, because it is so easy to make."
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Ingredients

1 h 45 m servings 375 cals
Serving size has been adjusted!
Original recipe yields 9 servings

Nutrition

  • Calories:
  • 375 kcal
  • 19%
  • Fat:
  • 11.2 g
  • 17%
  • Carbs:
  • 65.3g
  • 21%
  • Protein:
  • 4.4 g
  • 9%
  • Cholesterol:
  • 48 mg
  • 16%
  • Sodium:
  • 435 mg
  • 17%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  2. In a large bowl, cream together the sugar and butter. Beat in the egg, and mix in the molasses.
  3. 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.
  4. Bake 1 hour in the preheated oven, until a knife inserted in the center comes out clean. Allow to cool in pan before serving.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Reviews

Read all reviews 738
  1. 915 Ratings

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Most helpful positive review

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'v...

Most helpful critical review

Awful, dry as a bone with no flavor. If the recipe needs as much attention as the reviewers say, than they shouldn't be giving it 5 stars. Submit a new recipe with the successful changes please.

Most helpful
Most positive
Least positive
Newest

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'v...

I give this recipe 5 stars, but with a disclaimer... it depends on which kind of molasses is used, a triumphant 5 stars using Unsulphured, but a paltry 2 stars using Blackstrap. Here's why: Plea...

OMG this is probably the BEST cake recipe I've found on this website!! It tasted much better than I expected. I doubled all the spices, replaced half of the butter with applesauce, replaced th...

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 ...

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...

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.

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 ...

Awful, dry as a bone with no flavor. If the recipe needs as much attention as the reviewers say, than they shouldn't be giving it 5 stars. Submit a new recipe with the successful changes please.

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' ...

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