Ingredients Jump to Instructions ↓

  1. 1 Unsalted butter

  2. 1/2 cup 99g / 3 1/2oz Vegetable shortening

  3. 3 cups 594g / 20oz Eggs (large)

  4. 1 cup 198g / 7oz Sugar

  5. 1 cup 237ml Unsulfured molasses

  6. 1 teaspoon 5ml Ground ginger

  7. 1 teaspoon 5ml Ground cinnamon

  8. 1/2 teaspoon 2 1/2ml Ground cloves

  9. 1/4 teaspoon 1 1/3ml Salt

  10. 1 teaspoon 5ml Baking soda

  11. 1 tablespoon 15ml Warm water

  12. 2 cups 125g / 4.4oz All-purpose flour

  13. 1 cup 237ml Boiling water

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Accompaniment: whipped cream Preheat oven to 350F. Grease and flour a 9- by 2-inch square baking pan, knocking out excess flour. In a saucepan melt butter and shortening over moderately low heat and remove pan from heat. In a large bowl whisk together eggs, sugar, molasses, spices, and salt and add butter mixture in a slow stream, whisking. In a cup dissolve baking soda in warm water and whisk into batter. Sift flour over batter and whisk until combined well. Add boiling water in a slow stream, whisking, and pour batter into baking pan. Bake gingerbread in middle of oven 45 minutes, or until a tester comes out clean. Cool gingerbread in pan on a rack. Cut gingerbread into squares and serve warm or at room temperature with whipped cream.


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