Very Moist Gingerbread Recipe Recipe

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

Servings: persons

1 c. soft butter
1 c. sugar
2 Large eggs, beaten
3/4 c. molasses
1/2 c. buttermilk
3 c. all-purpose flour
2 teaspoon grnd ginger
1 teaspoon cinnamon
1/2 teaspoon cloves
1/4 teaspoon salt
2 teaspoon baking soda
3/4 c. boiling water

1
Cream butter; gradually add in sugar, beating at medium speed till light and fluffy.
2
Beat in Large eggs, molasses, and buttermilk.
3
Combine flour, ginger, cinnamon, cloves, and salt in a small bowl.
4
Dissolve soda in boiling water.
5
Add in flour mix to creamed mix alternately with soda water, beginning and ending with flour mix.
6
Beat well.
7
Pour batter into a greased and floured 13 x 9 baking pan.
8
Bake at 350 degrees for 40 min or possibly till toothpick inserted comes out clean.

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. soft butter, 1 c. sugar, 2 Large eggs, beaten, 3/4 c. molasses, and more.

Yes, Very Moist Gingerbread Recipe 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 Recipe

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