Childhood Gingerbread with Molasses Recipe

Name: Childhood Gingerbread with Molasses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon cinnamon; 1 teaspoon powdered ginger, or up to 2 teaspoons for a stronger ginger bite; 1/2 teaspoon allspice; 1 cup blackstrap molasses or dark molasses; 1 cup boiling water; 1/2 cup packed light brown sugar; 8 tablespoons (1 stick) salted butter (if using unsalted butter, add 1/4 teaspoon salt to the dry ingredients), cut into small chunks, softened; 2 large or extra-large eggs, at room temperature

Servings: persons

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon powdered ginger, or up to 2 teaspoons for a stronger ginger bite
1/2 teaspoon allspice
1 cup blackstrap molasses or dark molasses
1 cup boiling water
1/2 cup packed light brown sugar
8 tablespoons (1 stick) salted butter (if using unsalted butter, add 1/4 teaspoon salt to the dry ingredients), cut into small chunks, softened
2 large or extra-large eggs, at room temperature

1
Place a rack in the upper third of the oven and preheat the oven to around 365F (set the dial halfway between 350F and 375F).
2
Generously grease an 8-inch square cake pan.
3
Combine the flour, baking powder, and powdered spices in a medium bowl and mix well; set aside.
4
Pour the molasses into a 2-cup (or more) measuring cup, add the boiling water, and stir to dissolve thoroughly.
5
Set aside.
6
Place the brown sugar and butter chunks in a large bowl and cream together with a wooden spoon, or a mixer.
7
Briefly beat the eggs in another bowl, then stir them into the butter-sugar mixture.
8
Add about 1/2 cup of the flour mixture and stir or beat in on low speed, then add about the same amount of warm molasses-water and stir.
9
Continue to add the flour and liquid alternately, stirring or beating briefly each time.
10
After the final addition, beat briefly (the batter will be quite liquid), then pour into the prepared pan.
11
Bake for 25 minutes, then lower the heat to 350F and bake until done, for 15 to 20 minutes longer, until a skewer inserted into the center comes out clean.
12
Let cool in the pan for 20 minutes or more (to allow the crumb to set) before serving.
13
Serve from the pan.

1132

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon cinnamon, 1 teaspoon powdered ginger, or up to 2 teaspoons for a stronger ginger bite, and more.

Yes, Childhood Gingerbread with Molasses falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Childhood Gingerbread with Molasses

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