Gingerbread I Recipe

Name: Gingerbread I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 1/2 cup shortening; 1/2 cup white sugar; 1 egg; 1/2 cup light molasses; 1 1/2 cups all-purpose flour; 3/4 teaspoon salt; 3/4 teaspoon baking soda; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/2 cup water

Servings: persons

1/2 cup shortening
1/2 cup white sugar
1 egg
1/2 cup light molasses
1 1/2 cups all-purpose flour
3/4 teaspoon salt
3/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 cup water

1
Preheat oven to 350 degrees (175 degrees C). Grease and lightly flour one 8 inch square baking pan.
2
Cream shortening and sugar until light. Add the egg and molasses and beat thoroughly.
3
Sift together the flour, salt, baking soda, ground ginger, and ground cinnamon.
4
Bring water to a boil and add alternately with flour mixture to the creamed mixture, beating well after each addition. Pour batter into prepared pan.
5
Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm and enjoy.

No nutrition data on file — estimate from the ingredient list.

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: 1/2 cup shortening, 1/2 cup white sugar, 1 egg, 1/2 cup light molasses, and more.

Yes, Gingerbread I 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.

Gingerbread I

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