“This recipe comes from Marie, the family’s cook when my mother was a child before World War I. Marie never measured anything, except by “a handful” or “a bit,” so Mother stood with her when she made this once and measured everything before it went into the bowl. It’s the best gingerbread I’ve ever put in my mouth.”
READY IN:
1hr 15mins
SERVES:
6-9
YIELD:
1 gingerbread
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and sugar. Add beaten egg. Sift dry ingredients. Mix molasses and hot water. Add to butter mixture dry ingredients alternately with liquids. Beat well. Bake in an 8 or 9 inch square or round pan in a moderate oven (375°) 45 to 60 minutes, until a broom straw or a toothpick comes out clean.

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