Laura Ingalls Wilder'S Gingerbread – a delicious recipe with brown sugar, shortening, molasses, baking soda, boiling water, flour. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Mix the brown sugar and the shortening together until creamy. Add the baking soda to the boiling water and add the water to the molasses. Combine the molasses mixture to the creamed mixture.
2
In a seperate bowl, combine the spices to the flour. Sift the flour into the molasses mixture. Add the beaten eggs to the batter and stir well. The batter will be quite thin.
3
Pour batter into a large baking pan and bake at 350 degrees for about 30 minutes.
4
Raisins, and or, Candied fruit may be added and a chocolate frosting adds to the goodness.
5
From my own note I like to add sifted powdered sugar to the top when it is cooled down some. It adds for a nice sweeteness to the gingerbread.
1143
kcal
Calories
66
g
Fat
124
g
Carbs
16
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup brown sugar, 1/2 cup shortening, 1 cup molasses, 2 teaspoons baking soda, and more.
Yes, Laura Ingalls Wilder'S 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.
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