For  Single recipe    (serves 4 to 6)

Ingredients To Be Creamed:

Moist Ingredients:

Dry Ingredients:

Boiling Water:



  1. Preheat oven to 325°.
  2. Grease pan and set aside.
  3. Cream butter and brown sugar until light and fluffy.
  4. Add egg(s) and vanilla and beat until just incorporated. Scrape sides of bowl as needed.
  5. Add molasses and beat in.
  6. Add dry ingredients. Beat in with mixer on low speed. Once the dry ingredients have been incorporated, turn mixer up to medium speed and beat for one minute.
  7. Add boiling water.
  8. Mix in very gently on lowest setting until incorporated then turn mixer up to medium and beat for 30 seconds.
  9. Pour batter into prepared pan.
  10. Bake until a wooden toothpick inserted in center comes out clean, about 50 minutes.
  11. Serve with optional Whipped cream.


Use dark molasses for a deep rich taste.

This is a very moist, dense gingerbread with a nice mix of spices.

Gingerbread is great served warm with whipped cream. The ultimate comfort dessert on a chilly fall day.

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