Mennonite Gingerbread
12
Servings
Servings
10m PT10M
Prep Time
Prep Time
25m PT25M
Cook Time
Cook Time
35m
Ready In
Ready In
Recipe: #14657
October 17, 2014
"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
Ingredients
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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