One of my grandmother’s made gingerbread when she had the hankering for it. She didn’t have a recipe; she just threw things together, mixed it up, and baked it in her wood burning stove. My aunts rave about it, but none of us got my grandmother’s gingerbread recipe. I make the basic American version of gingerbread—no added fillings like applesauce or pumpkin—just ginger, cinnamon, cloves, and molasses. I usually bake it in a gingerbread man baking pan, but this year I tried Wilton’s Holiday Pan. Small gingerbread people, candy canes, and a large snow flake are outlined in the baked gingerbread. I made a mess decorating them.
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter softened
- 1 egg
- 1 cup molasses
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 1 cup hot water
- decorator icing
Preheat oven to 350°F. Spray with baking spray, or grease and flour a 9-inch baking pan.
In a large mixing bowl, with mixer set at medium speed, cream together sugar and butter. Reduce speed to low and mix in egg, then molasses.
Sift together flour, baking soda, salt, cinnamon, ginger, and cloves. Add dry ingredients to the creamed mixture, a little at a time, alternately with hot water, until ingredients are blended.
Pour into prepared pan. Bake for 40 to 50 minutes, or until a cake tester inserted in center of gingerbread comes out clean. Cool completely before decorating holiday figures.
Recipe NotesYou can substitute a 1/2 cup shortening or oil for the butter.