Gingerbread I

Gingerbread I

"Gingerbread is an old-fashioned, warm, and spicy treat you can make easily at home with this recipe."
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Ingredients

servings 211 cals
Serving size has been adjusted!
Original recipe yields 12 servings

Nutrition

  • Calories:
  • 211 kcal
  • 11%
  • Fat:
  • 9.1 g
  • 14%
  • Carbs:
  • 30.6g
  • 10%
  • Protein:
  • 2.1 g
  • 4%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 236 mg
  • 9%

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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  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.

Reviews

Read all reviews 57
  1. 69 Ratings

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Most helpful positive review

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 ingred...

Most helpful critical review

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...

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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 ingred...

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 ging...

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 b...

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

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!

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 whit...

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!

Good stuff (with my modifications). I doubled the ginger and cinnamon, added a half-teaspoon of nutmeg and a quarter-teaspoon of cayenne, substituted hot brewed coffee for the water, and sprink...

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...

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