The gingerbread was good… though I felt it was a little too heavy on the molasses for my liking. That said, I would still recommend this recipe, and would make it again. It’s also a bit different from other gingerbread recipes I’ve tasted.

This recipe card is this website’s namesake, for Great Grandmother signed it thus in 1935.

Gingerbread

Created by Jenai on January 26, 2016

Yield: 1 small cake
Category: Cakes

Ingredients

1/2 cup Sugar
1/2 Butter
1 cup Molasses
1 Egg
1 1/2 teaspoons Baking Soda
1 cup Hot Water
2 1/2 cups Flour, sifted
1/2 teaspoon Salt
1 teaspoon Cinnamon
1 teaspoon Ginger
1 teaspoon Allspice or Cloves

Method

Preheat the oven to 350 degrees.
Grease a smallish shallow pan (a 7×11 would work).
Cream the shortening/butter and sugar.
Mix in the the egg and molasses.
Dissolve the baking soda in the hot water, then set aside.
In a separate bowl, sift the dry ingredients.
Combine the dry and wet mixtures.
Add the hot water, and beat until the batter is smooth.
Pour into the baking dish, and bake for about 35 minutes. Cool and serve with whipped cream.