Classic Gingerbread

Fall baking is the best - and it's right up there with sweater knitting on the favorites list. I pulled out a trusty cookbook (Big Book of Easy Suppers by Maryana Vollstedt) to see what jumped out for a quick bake the other Sunday and here it is. One bowl and the butter didn't need to be at room temp! (I generally cut sugar by about 1/4 to 1/3 in all recipes and did so here with good results, keeping the molasses amount the same. I also was closer to 1.5 teaspoon on both cinnamon and ginger.)

Oven 325 F

Butter a glass 8x8 or 8x10 baking dish

1/2 C butter, cut into pieces

1/3 C sugar

1 large egg

1 C molasses

3/4 C boiling water

2 1/4 C flour

1 t. baking soda

1/2 t. salt

1 t. ground cinnamon

1 t. ground ginger

Combine all ingredients in large bowl and beat on low speed for 20 seconds. Increase speed to medium and beat for 3 minutes. Pour batter into pan and bake 45-50 minutes until toothpick comes out clean. Embellish at serving with whipped cream & fruit if you'd like!


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