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Monday, September 28, 2009

Colonial Gingerbread

This gingerbread is so moist and delicious, your family won't even know it's good for them! It was originally sliced and served warm with butter at lunch or dinner. Top with whipped cream for dessert!


3 cups whole wheat flour
2 tsp baking powder
2 tsp ground cinnamon
1-1/2 tsp ground ginger
1 tsp salt
1 tsp ground nutmeg
1/4 tsp ground cloves
1 cup butter or shortening
1 cup packed brown sugar
2 eggs
1 tsp baking soda
1 cup boiling water
1 cup molasses


Sift together first 7 ingredients; set aside.

In large bowl using mixer at medium speed, beat butter and brown sugar until light and fluffy. Add eggs; beat until well blended.

In small bowl, dissolve baking soda in boiling water. Stir in molasses.

Using mixer at medium speed, beat in dry ingredients alternately with molasses mixture until well blended. This is typically done by starting and ending with the dry ingredients:
  • Start with 1/3 of the dry ingredients
  • Then half of the molasses mixture
  • Then 1/3 of the dry
  • Then the rest of the molasses mixture
  • Then the rest of the dry

Pour batter into greased cake pan, 13 x 9 x 2 inches. Mine happens to be a round cake pan that has the same capacity as a 9 x 13 pan. (Mmmm! I think I want to lick that spoon!)

Bake in a 350 degree oven, 45 to 50 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack. Makes 16 servings.

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