Mennonite Gingerbread

12
Servings
10m
Prep Time
25m
Cook Time
35m
Ready In


"Topped with whipped cream, this simple dessert is one of my favorite comfort foods. It's quick enough for a weeknight treat, and tastes even better for left-overs. Adapted from Esther Shanks Mennonite Cookbook."

Original recipe yields 12 servings
OK

Nutritional

  • Serving Size: 1 (100.9 g)
  • Calories 330.6
  • Total Fat - 16.5 g
  • Saturated Fat - 10 g
  • Cholesterol - 75.4 mg
  • Sodium - 476.7 mg
  • Total Carbohydrate - 43.3 g
  • Dietary Fiber - 0.6 g
  • Sugars - 27.2 g
  • Protein - 3.5 g
  • Calcium - 57.8 mg
  • Iron - 1.1 mg
  • Vitamin C - 0 mg
  • Thiamin - 0 mg

Step 1

Preheat oven to 350 degrees and grease a 9 x 13 pan. Don't use a dark pan, shiny cooks more evenly.

Step 2

In mixer, cream brown sugar and butter well, mix in eggs and molasses.

Step 3

In separate bowl, whisk dry ingredients. In measuring cup, combine boiling water and baking soda.

Step 4

Add dry ingredients and water alternately to dough, mixing well with each addition.

Step 5

Pour into pan and bake for 20-25 minutes or until done, being careful not to overcook. Serve with whipped cream on top.

Tips & Variations


No special items needed.

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