Since this is a family-themed blog, I have decided to add a new feature in 2011. Every month or so, I will feature a family recipe from my vast collection of recipes from my mother and her sister, both grandmothers and one great-grandmother. When my mother died in 2007, I inherited her recipe box, a treasure trove of wonderful family recipes.
This recipe for old-fashioned gingerbread comes from my maternal grandmother, Louise Norcross Coleman, whose photo is featured in my title.
Since my Meyer lemons are slowly ripening, I have also added a link to my lemon curd recipe. Gingerbread and lemon curd are an unbeatable combo!
Yields 8 pieces
- 1 stick unsalted butter, room temperature
- 1/2 half cup white sugar
- 1 large egg
- 2-1/2 cups all-purpose flour
- 1-1/2 teaspoons baking soda
- 1/2 teaspoon kosher salt
- 1/2 teaspoon cinnamon
- pinch of ground cloves
- 2 teaspoons ground ginger
- 1 cup molasses
- 1 cup boiling water
1. Preheat oven to 350 degrees.
2. Butter a nine inch square baking dish.
3. Using a mixer, cream together the softened butter and sugar. Beat in the egg.
4. In a medium-sized bowl, sift together the flour, soda and spices.
5. With the mixer on low speed, gradually add the dry ingredients to the wet mixture.
6. Add the molasses and beat on low speed.
7. Pour in the boiling water and mix well with a hand spatula.
8. Turn batter into greased baking dish. Bake for 45-50 minutes, until cake tester comes out clean and cake springs back when gently touched.