Very Moist Gingerbread Recipe

Name: Very Moist Gingerbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 c. margarine or butter; 1 c. sugar; 2 eggs, beaten; 3 c. all-purpose flour; 3/4 c. molasses; 1/2 c. buttermilk; 2 tsp. baking soda; 2 tsp. ground ginger; 3/4 c. boiling water; 1 tsp. cinnamon; 1/2 tsp. cloves; 1/4 tsp. salt

Servings: persons

1 c. margarine or butter
1 c. sugar
2 eggs, beaten
3 c. all-purpose flour
3/4 c. molasses
1/2 c. buttermilk
2 tsp. baking soda
2 tsp. ground ginger
3/4 c. boiling water
1 tsp. cinnamon
1/2 tsp. cloves
1/4 tsp. salt

1
Cream the butter. Add sugar and beat until light and fluffy. Beat in eggs, molasses and buttermilk.
2
Combine flour, spices and salt. Dissolve soda in boiling water.
3
Add flour mixture to creamed mixture alternately with soda water, beginning and ending with flour mixture.
4
Beat well.
5
Pour batter into greased baking pan and bake at 350u00b0 for 40 minutes.
6
Cut into squares and serve while warm.
7
Serve with Cool Whip topping.
8
Yields 12 servings.

2007

kcal

Calories

125

Fat

200

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: 1 c. margarine or butter, 1 c. sugar, 2 eggs, beaten, 3 c. all-purpose flour, and more.

Yes, Very Moist 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.

Very Moist Gingerbread

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