Gingerbread is inexpensive to make, and, since it’s very moist, keeps well. It’s a great cake to serve during the fall and winter months, and can be made months ahead and frozen.
Gingerbread cupcakes are also an option with this recipe; it makes 24. For extra special cupcakes, sprinkle each cupcake with 1/2 teaspoon orange syrup or liqueur and frost them with cream cheese frosting that has been flavored with finely grated lemon or orange zest and a little lemon or orange juice – delicious!
1 cup shortening
1 cup sugar
1 cup molasses
3 cups flour
1 teaspoon salt
1 1/2 teaspoons baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 cup boiling water
- Preheat the oven to 350°.
- Spray a 9 x 13” dripper pan with Baker’s Joy or grease and flour. (or 2 9” round pans – line them with parchment, or 1 11 x 17” jelly roll pan)
- Cream the shortening and sugar till light.
- Add the eggs and molasses; beat thoroughly.
- Place the flour, salt, baking soda, ginger, and cinnamon in a fine strainer over the shortening mixture.
- Shake over the creamed mixture alternately with boiling water, beating until smooth after each addition.
- Pour the batter into the prepared pan(s).
- Bake 35 - 40 minutes (25-30 for round pans or jelly roll pan) or until a toothpick inserted in the middle comes out clean.
- Serve warm, or if serving frosted, let sit 5 minutes before removing from the pan to cooling racks.
Amount Per Serving
Calories 316 Calories from Fat 136
Percent Total Calories From: Fat 43% Protein 4% Carb. 53%
Nutrient Amount per Serving
Total Fat 15 g
Saturated Fat 2 g
Cholesterol 27 mg
Sodium 251 mg
Total Carbohydrate 42 g
Dietary Fiber 0 g
Sugars 0 g
Protein 3 g
Vitamin A 1% Vitamin C 0% Calcium 0% Iron 21%