“Blog-worthy” Gingerbread Recipe


One of my kids asked me to make this recently, but, as you know, we had Chocolate Chip Cookies and Gingersnaps last week, so I waited until Sunday dinner.

Around here, after we eat dinner, the movers get the cooking pans, dinner plates and leftovers cleaned up, and the coffee and dessert served, while whoever is capable of staying still remains around the table. I’m a mover and enjoy the kitchen being clean more than dessert. This tends to make me late to the table for dessert.

As I sat down to dessert tonight, folks were already digging in to the gingerbread (even with fresh from the North End cannolis on the table) reporting through many Mmmmmmm’s that this was very good. I hadn’t planned to post this, but it was insisted that I really should share the recipe here, because you all are going to want to make this.

So here it is. We top ours with whipped cream, but ice cream is another good option.

Blog-Worthy Gingerbread
Adapted from AllRecipes.com Favorite Old Fashioned Gingerbread


  • 1/2 cup light brown sugar, packed
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 cup unsulphered molasses
  • 2 1/2 cups all purpose flour
  • 1 1/2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 2 teaspoons ginger
  • 1 teaspoon cloves
  • 1/2 teaspoon salt
  • 1 cup + 2 tablespoons hot water


  1. Preheat oven to 350 degrees F.  Grease (with cooking spray) and flour an 8 x 8 inch glass baking dish.
  2. Cream the butter and sugar. Add in the egg and molasses and mix well. If you don’t want to be sitting around thinking “So that’s where the saying ‘slow as molasses’ comes from,” spray your measuring cup with cooking spray before measuring the molasses in it, the molasses will slide out a lot easier).
  3. In a separate bowl, combine the dry ingredients (flour, baking soda, cinnamon, ginger, cloves and salt). Add half of the dry ingredients into the butter/sugar mixture until just combined. While continuing to mix, add in half of the water. Keep mixing, add in the last of the dry, and then the rest of the water. Mix until combined.
  4. Pour the batter into the prepared pan. Bake until toothpick poked in the center comes out dry, about an hour, but start checking around 45 minutes. Don’t over bake. Allow to cool in the baking dish.
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