This gingerbread is good for dessert, with coffee and as a snack anytime.
1/2 cup boiling water
1/2 cup shortening
1/2 cup white sugar
3/4 cup molasses (I used sorghum. Can use any molasses)
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ginger
1/2 teaspoon ground cloves
1/2 teaspoon salt
Pour hot water over shortening. Add sugar and molasses and mix well with mixer. Add eggs and continue mixing. Mix together flour, baking powder, baking soda, cinnamon, ginger, cloves and salt with a wire whisk and add to molasses mixture. Mix just till all ingredients are wet. Pour into a sprayed 9 x 9 inch pan and bake in preheated 350 degree oven for 35 to 40 minutes until center is done. Makes about 9 servings. Can add a lemon glaze or whipped cream.
Lemon Glaze Topping
1/4 cup lemon juice
1 tablespoon lemon zest
1 or more cups powdered sugar
Mix ingredients together with wire whisk and spread over hot gingerbread.
Enjoy!
Click to follow The Southern Lady Cooks on Facebook
Like this:
Like Loading...
Filed under: Hot Water Gingerbread Tagged: | baking, bread, brunch, cooking, cup molasses, dessert, dinner, Entertaining, food, gingerbread, Holidays, hot water, lemon glaze, old fashioned, recipes, southern lady
Easy Chocolate Beignets
</a
this is the same as my grandmother’s recipe. she served it warm with vanilla ice cream, no lemon glaze. what a yummy winter desert.
What shortening do you use?? Thanks..
Sent from my iPad
I use Crisco, Pat.
I can sum up my thoughts on this recipe with two words. Yummmm Eeeee
Thanks for all the recipe’s you send . I just made the apple butterscotch cake from your blog and it is delicious! I really liked the sweet tea and I am going to try the cinnamon rolls next. Thanks again for your great recipes.
This looks so good!! Cannot wait to try it.
hanks so much for this recipe.
When to bake cookies for gifts?
I think you could start anytime now, Patricia. I usually wait until about the 15th to start baking. Be sure and store in airtight containers. Don’t mix them up or they will all taste alike. Store in a cool place. Each time you open the container you release moisture from the cookie and lessen the time they will keep. I put mine in those round cookie tins and store in a room I don’t heat to keep cool. You can freeze cookies but I like them fresh better. Hope this helps you and have a Merry Christmas.
Want a recipe for banana nut bread
Joyce, This Chocolate Chip Banana Bread is great but if you don’t like the chocolate chips, you can leave them out. http://thesouthernladycooks.com/2010/12/21/yummy-chocolate-chip-banana-bread/
I made this 2 days ago, there was a piece leftover, still fresh, this morning. Excellent keeping quality. But….it was so darn good, that I’m surprised it lasted that long. But, then there’s only 2 of us. This was also so very easy & tasty. Can’t beat that, thank you so much for this recipe. Hugs, Doe in Canada