Whether you need a fabulous treat for Christmas time or are just looking to spice up a summer week day, this easy Homemade Gingerbread is sure to please.
My Goddaddy recently sent me an envelope stuffed full of treasures. Old letters written by family members and one handwritten recipe for “My Best Gingerbread”. I knew the handwriting immediately: Aunt Jeanne (his mom). I also knew that I had to make it right away. And by sheer coincidence I had picked up a jar of molasses from the clearance rack just that morning.
After posting the picture below on Facebook, no one in the family remembered this recipe.
The first problem I found was there is no pan size listed. She might have copied the recipe assuming she would know what to use and not even considering one of us trying to make this years down the road. Let that be a lesson to you – get the family recipes and verify them before it is too late!!!!!
Ma’am and I went back and forth on what to use. I was stumped by the fact that it baked “in a moderate oven 325 – 350 degrees F about 10-15 min.” I knew an 8″ round would take longer, but I tried it anyway. It took longer, probably in the 20-25 minute range.
But, I thought I’d try it again in a 13 x 9 pan to see if that would be closer to the 10-15 minute mark. It took about 20 minutes, and was incredibly thin. Conclusion, go with a 9″ square or 9″ round and don’t try to match the time on the original recipe. An 8″ pan can be used if that’s what you have.
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- 1/4 cup butter
- 1/4 cup sugar
- 1 large egg
- 1/2 cup molasses
- 1 1/4 cup all purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon ginger
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1/2 cup hot water scant
- powdered sugar or whipped cream for serving
- Preheat oven to 350 degrees. Oil and flour a 9" round or 9" square pan.
- In a large bowl, cream butter until light then add sugar gradually until fully incorporated. Add egg and mix for 2 minutes on medium. Add molasses and mix until combined.
- Sift flour and then measure in to a medium bowl. Add soda and spices. sift three more times or stir with a whisk for about 30 seconds.
- Add dry ingredients to wet ingredients about 1/3rd at a time, scraping sides of bowl and fully incorporating each time. Add hot water. BATTER WILL BE THIN!
- Bake for approximately 15-20 minutes, until a toothpick inserted in the center comes out clean.
- Let cool on a cooling rack. To prevent sticking, cut with a serrated knife dipped in flour.
Until next time, happy eating (and write down the family recipes!)