HOT WATER GINGERBREAD
This Hot Water Gingerbread is a recipe your family will love. Perfect for breakfast with coffee, dessert or just a snack anytime. Gingerbread is great during the holiday season. Use the lemon glaze below or sprinkle with powdered sugar. This hot water gingerbread makes a wonderful gift.
Hot water gingerbread is an old-fashioned, classic recipe.
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.
Hot Water Gingerbread
Ingredients
- 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
Lemon Glaze Topping
- 1/4 cup lemon juice
- 1 tablespoon lemon zest
- 1 or more cups powdered sugar
Instructions
- 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 Instructions
- Mix ingredients together with wire whisk and spread over hot gingerbread.
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Don’t know if this was already asked, but can you substitute butter for the shortening? I don’t ever buy shortening.
It should work Michelle but I have not tried it.
do you have a recipe or something likeit ..for an applesauce sponge cake.. my mom used to make it in the 60s
Sorry, I don’t have that one, Linda.
my mother in law used to make gingerbread in roud pieces almost like a cookie do you know of a recipe like that?
No, sorry, I don’t know that recipe.
I’d like to try this recipe with fresh ginger (grated) I think about 2 cm, do you think that would worh????
I have never made it that way but I think it would work.
Can you make these as individual Christmas gifts by putting them in mini loaf pans to bake? If so, would you have to modify the recipe at all?
I would not modify the recipe but you might check on cooking time and test for doneness at about 10 minutes less time.
just found your site tonight and already love love love it…especially the hot water gingerbread with the lemon sauce…been looking for it a long time….used to have it at Souper Salad…but no longer have it….now I make it at home….thanks!
The ultimate with a carmel sauce, everyone just loved it!
This gingerbread and lemon sauce looks divine. I believe the lemon sauce makes it perfect.
LOVE ALL OF YOUR RECIPES. THANK YOU FOR ALL OF THEM.
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
Want a recipe for banana nut bread
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.
This looks so good!! Cannot wait to try it.
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.
I can sum up my thoughts on this recipe with two words. Yummmm Eeeee
What shortening do you use?? Thanks..
Sent from my iPad
I use Crisco, Pat.
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.