Heirloom Gingerbread Recipe

Name: Heirloom Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2-1/2 cup sifted flour; 1-1/2 tsp. baking soda; 1/2 tsp. salt; 1 tsp. ground cinnamon; 1 tsp. ground ginger; 1/4 tsp. ground cloves; 1/2 cup butter; regular margarine; 1/2 cup sugar; 1 egg; 1 cup molasses; 1 cup hot water

Servings: persons

2-1/2 cup sifted flour
1-1/2 tsp. baking soda
1/2 tsp. salt
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1/2 cup butter
regular margarine
1/2 cup sugar
1 egg
1 cup molasses
1 cup hot water

1
Sift together flour, baking soda, salt, cinnamon, ginger and cloves; set aside.
2
Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed.
3
Add egg; beat well.
4
Gradually beat in molasses.
5
Add dry ingredients alternately with hot water to creamed mixture, beating well after each addition, using electric mixer at low speed.
6
Pour batter into greased 13 x9 x 2-inch baking pan.
7
Bake in 350 F. oven 25 minutes, or until cake tester or wooden pick inserted in center comes out clean.
8
Cool in pan on rack.
9
Farm Journals Complete Home Baking Book

522

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 12 ingredients. The key ingredients include: 2-1/2 cup sifted flour, 1-1/2 tsp. baking soda, 1/2 tsp. salt, 1 tsp. ground cinnamon, and more.

Yes, Heirloom Gingerbread 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.

Heirloom Gingerbread

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