Gingerbread

By John, 28 February, 2014
Description

Classic GingerbreadAnother New England classic, easy to make, with a wonderful old-time flavor!

This is good to make on a snowy winter evening when you've had just about enough of January or February and a little something special is in order, especially if it's not too complicated. 

Sometimes I sprinkle some sugar on top before baking it, or some chopped up crystallized ginger, but honestly it doesn't need any of that claptrap - this is a fine classic recipe for a winter's evening! 

Yield
16 Servings
Preparation time
45 minutes
Ingredients
1 c Molasses (not blackstrap)
1⁄2 c Boiling Water
5 T Butter (Unsalted)
1⁄2 t Salt
2 t ground ginger
1 t Baking Soda
2 c white flour
Instructions
  1. Preheat oven to 375.
  2. Combine the molasses, butter, and boiling water until well mixed.
  3. Combine the salt, ginger, and baking soda and stir into the hot mixture.
  4. Gently stir in the flour until well mixed but not over mixed. Do this by hand; you don't need the power of an electric mixer.
  5. Pour into a greased 9x9-inch pan or a 9-inch diameter round cake pan and bake 25-35 minutes.
  6. Cool in pan on a wire rack before removing from pan.
Notes
Excellent with fresh whipped cream and powdered sugar!
Source
Beard on Bread