Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon ground allspice
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon powdered ginger
- 1 cup light brown sugar
- 1 cup unsulphered molasses
- 2 eggs, lightly beaten
- 1 cup canola or peanut oil
- 2 teaspoons baking soda
- 1 cup boiling water
- 1/4 cup peeled fresh ginger, minced
Directions
Sift together first 4 ingredients and set aside. Mix sugar, molasses, eggs and oil. Slowly add dry ingredients. Add baking soda to boiling water, then add to gingerbread mixture. Add fresh ginger and pour into a buttered and floured 9-inch square baking pan. Bake in a preheated 350 degree F. for 50 minutes or until toothpick comes out clean.
Serve with a rum creme anglaise, fresh whipped cream, and/or julienned candied ginger, if desired.
Review This Recipe
You must be signed in to review this recipe.
or Register to Review
Newest Ratings and Reviews
Read all 11 reviews
By bgeastham
on March 01, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Excellent recipe. Gingerbread has been one of my favorite bread/desserts since a child, going on 67 years now, and this is a different recipe, but on a par with the best. All I can add is, a pan that allows the bread to be a little flatter is what I recommend, because I value the resulting greater elasticity, AND, eat warm with butter!
By baker321
Iowa
on December 28, 2011
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was light, super fluffy, and super moist. It was super easy to make. this. Remember to mix the baking soda and boiling water or else it will be tough.
By amanda.hernan_8...
lebanon, NH
on December 13, 2009
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Not the kind of gingerbread recipe you would make cookies out of, but it has good flavor and was super moist and cakey. I added extra ginger, and substituted 1/4 of a cup or so of molasses with corn syrup because one of the other reviews said the flavor was too strong. Make sure to remember the baking soda in boiling water, they come out super tough without it.
Read all 11 reviews