Grandma Brown's Gingerbread

5m
Prep Time
25m
Cook Time
30m
Ready In

Recipe: #735

October 17, 2011



"I never got to meet my paternal great-grandmother, but a few years ago I found her gingerbread recipe tucked away in the back of a drawer. Since I remembered my grandmother making it, I decided to make some for my family for Christmas that year. Since then, it has grown into something pretty much everyone I know asks for, and I end up making at least 8 batches every year. I always do the 9-inch round pans, put them on holiday plates from the dollar store, and cover them with holiday Saran wrap when I give them away. If you love old-fashioned, cake gingerbread, then this is definitely for you. I've used whole wheat flour without noticing a difference in taste or texture."

Original is 18 servings

Nutritional

  • Serving Size: 1 (61.2 g)
  • Calories 184.8
  • Total Fat - 6.8 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 23.1 mg
  • Sodium - 173.3 mg
  • Total Carbohydrate - 29.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 18.2 g
  • Protein - 2.2 g
  • Calcium - 48.6 mg
  • Iron - 0.8 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Grease well either a 9x13-inch baking pan or two 9-inch round or square pans, then cut a piece of waxed or parchment paper to fit the bottom of the pan and press it down; preheat oven to 350F.

Step 2

Cream shortening and sugar together; in a separate bowl combine dry ingredients.

Step 3

Add molasses and boiling water to the shortening mixture; stir until shortening dissolves.

Step 4

Gradually add dry mixture to liquid, stirring well between each addition.

Step 5

Beat eggs well; add into mixture last.

Step 6

Pour batter into prepared pan(s) and bake at 350F for 20 minutes, or until a toothpick inserted in the center comes out clean (it can take as long as 35 minutes, depending on your oven).

Step 7

Let cool in pan(s) 10 minutes; then invert onto a plate. Remove waxed paper from the bottom and invert again onto a cooling rack.

Step 8

Best when served warm with real whipped cream, but delicious any time.

Tips


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